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Vegan Buckwheat Pancakes

Made from scratch, this vegan buckwheat pancake recipe is super easy to make and yields hearty, thick, and fluffy pancakes. They are a new favorite, and I think you’ll love them, too!


Buckwheat has been one of my favorite flours lately, and making pancakes with it has been on my to-do list. Despite its name, buckwheat flour isn’t wheat but a seed, making it a healthy, nutritious, and naturally gluten-free alternative to all-purpose and whole-wheat flour.

What Do Buckwheat Pancakes Taste Like?

Buckwheat flour has a delicious nutty flavor and grainier texture than regular flour. The graininess is only slightly noticeable and not unpleasant at all. It also cooks up darker than most flours making it look chocolatey.

How To Use Buckwheat Flour In Pancake Recipes

You can use buckwheat flour in place of regular flour in a ratio of 1 to 1. There is no guessing, simply replace the flour called for in most recipes with buckwheat flour.

I love and use this organic buckwheat flour from Bob’s Red Mill or Anthony’s (Amazon affiliate links).

If you haven’t tried buckwheat flour yet, hopefully, this will give you some encouragement. For further encouragement, you may like to try these other buckwheat recipes. This Buckwheat Banana Bread and Buckwheat Chocolate Waffles are both seriously delicious!


How To Make Vegan Buckwheat Pancakes

Making buckwheat pancakes is super easy!

Make vegan buttermilk: For the ‘buttermilk,’ simply add the juice of 1/2 lemon (or 1 teaspoon apple cider vinegar) to one cup of non-dairy milk and let it set for 10 minutes. There you have it—vegan buttermilk—easy and delicious!

Make the batter: Mix the buckwheat flour, sugar, baking soda, cinnamon, and salt together. Add the vegan buttermilk and mix to combine. These are thicker pancakes; for thinner pancakes, add a tad more milk to the batter.

Cook: Using a 1/4 cup measuring cup, scoop up the batter and place it on the griddle. Once the top forms bubbles and the sides look a little leathery, about 2 – 3 minutes, flip and cook the other side for 2 -3 minutes.

Serving Suggestions

Top your vegan buckwheat pancakes with any one kind or combination of blueberries, raspberries, blackberries, or strawberries. The more berries, the better. My favorite berry here was the raspberries. They were perfectly ripe and flavorful, adding just the right touch. You may even like to top with this Blueberry Compote (it’s really easy to make and delicious!).

And that’s it, moist, fluffy, and ultra-healthy vegan buckwheat pancakes.

top down view of a stack of pancakes topped with berries and pure maple syrup

More Pancake Recipes!

Pancakes make a great meal, whether for breakfast, lunch, or dinner. Try these other vegan pancake recipes; you may find a new favorite!


If you try this buckwheat recipe, please let me know! Leave a comment and rate it below. I love to hear what you think or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Thick, fluffy, delicious and nutritious, make it a good morning with these vegan buttermilk buckwheat pancakes!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 minutes
  • Yield: Makes 8 pancakes 1x
  • Category: Breakfast, Entree
  • Cuisine: American
  • Diet: Vegan


  • 1 cup unsweetened almond milk
  • juice of 1/2 lemon or 1 teaspoon apple cider vinegar
  • 1 cup buckwheat flour
  • 2 tablespoons coconut or organic pure cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon, optional
  • pinch of salt
  • coconut oil, for the griddle
  • berries of choice, to serve (blueberries, raspberries, blackberries or strawberries)
  • pure maple syrup, to serve


Buttermilk: In a measuring cup, add milk and lemon juice, let set for 10 minutes.

Preheat griddle to manufacturers setting for pancakes. Once hot add 1 tablespoon or so of coconut oil and spread to coat griddle.

Mix: In a medium sized mixing bowl, add flour, sugar, baking powder, cinnamon and salt, mix well. Add in vegan buttermilk and mix to combine. These are thicker pancakes, for thinner pancakes, add up to 1/4 cup more milk to the batter.

Pour and cook: Using a 1/4 cup measuring cup, scoop up batter and place on griddle. Once the top forms bubbles and sides look a little leathery, about 2 – 3 minutes, flip and cook the other side for 2 -3 minutes.

Serve with berries of choice and pure maple syrup. You may even like to top with this Blueberry Compote (it’s really easy to make and delicious!).

Makes 8 pancakes. Serves 2 generously or 4 smaller plates.


If you like, add 2 teaspoons of vanilla extract. Any amount less than that will not be very noticeable.

I love and use both of these organic buckwheat flour from Bob’s Red Mill or Anthony’s.

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  1. Jacob Chapman says:

    Can I use this recipe as a waffle recipe to put in a waffle maker as well?

  2. Jacob Chapman says:

    Didn’t use recipe yet but looks good! Can I 2 tbsp of maple syrup, honey, or agave syrup instead of coconut sugar? I don’t think it would affect the consistency too bad. What do you think? As long as it’s cooked and tastes good I’m ok with it being thicker or thinner.

    1. Julie | The Simple Veganista says:

      Great question, Jacob! Yes, you can sub the dry sugar with a liquid form. If you have any trouble, you may just need to reduce the flour by a tablespoon, but like you mentioned it should really be no trouble at all. Enjoy!

  3. these indeed are very fluffy and tasty. I added chopped walnuts and flaxseed meal to boost the protein and omegas. thank you for a simple, but perfect recipe.

  4. Gillian Haigh says:

    My recommendation is try to find a light buckwheat flour as they have a nicer texture and lighter taste. STAY AWAY FROM BOB”S RED MILL – it has weird burnt flakes in it which ruin the texture get stuck in your teeth. I do notice that the grind is a bit finer for lighter flours and needs a bit more liquid. The brand I buy is Annitas which is at whole foods and most nice grocery stores in Canada or on amazon https://www.amazon.ca/ANITAS-ORGANIC-Buckwheat-Ground-Kilogram/dp/B00V69G2ZQ

    Honestly this recipe has been a life changer for me – LOVE THESE PANCAKES! I have never liked pancakes even when I ate gluten because they often are doughy and don’t stick with you. But these are AMAZING every time – light, filling, protein packed! I make them regularly for my BF – he likes plain with syrup and I am a fan of peanut butter and bananas :)

    1. Julie | The Simple Veganista says:

      Thanks for sharing, Gillian! I will definitely try your recommendation. Cheers :)

  5. I tried them with alpro unsweetened Soy Milk and it worked just fine. Somehow they are firmly fluffy. Thank you for sharing this wonderful recipe! These are now my go-to buckwheat pancakes <3

    1. Julie | The Simple Veganista says:

      Thanks for sharing, Katja! I hope you enjoy them often, cheers! :)

  6. THESE WERE DELICIOUS!!! I made it with a peanut butter sauce too…. would definitely recommend :)

  7. Phillip Cook says:

    Great recipe. I’ve made these twice now and if you’re watching your sugar you can sub with banana and/or xylatol without an issue. I also use almond butter instead of maple syrup since I’ve really been watching my sugar. These really are great. Thanks for sharing.

    1. Julie | The Simple Veganista says:

      So glad this recipe works for you! Love the substitute ideas, thanks for sharing. Cheers :)

  8. You are an incredible cook, i loooove all of your recipes they are delicious !!! Thank you for sharing ?? ciao

  9. Nice! I have loved everything I’ve tried. I’m a terribale pancake maker and mine weren’t fluffy, but this was a great post-work meal. And it was amazing with homemade applesauce. Thanks, as always, for being a go-to source for tasty and easy meals!

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