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VEGAN BUCKWHEAT PANCAKES

Made from scratch, this vegan buckwheat pancakes 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!

BUTTERMILK BUCKWHEAT PANCAKES

Buckwheat has been one of my favorite flours of late and making pancakes with it has been on my to-do list. Despite its name, buckwheat flour isn’t wheat, but is actually 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.

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

BUTTERMILK BUCKWHEAT PANCAKES

How To Make Vegan Buckwheat Pancakes

Making buckwheat pancakes is super easy!

  1. 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 set for 10 minutes. There you have it, vegan buttermilk. Easy and delicious!
  2. Mix the buckwheat flour, sugar, baking soda, cinnamon and salt together. Add in the vegan buttermilk and mix to combine. These are thicker pancakes, for thinner pancakes, add a tad more milk to the batter.
  3. 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.
  4. Top your vegan buckwheat pancakes with any one kind or combination of blueberries, raspberries, blackberries or strawberries. The 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

Wether for breakfast, lunch or dinner, pancakes make a great meal. Take a look at these other vegan pancake recipe, you may find a new favorite!

BUTTERMILK BUCKWHEAT PANCAKES

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VEGAN BUCKWHEAT PANCAKES

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

Ingredients

Scale
  • 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
  • 1 tablespoon 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

Instructions

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.

Notes

Add in 2 teaspoons of vanilla extract if you like. Any amount less than that won’t be very noticeable.

28 Comments

  1. Kaitlyn Beltran says:

    Great recipe! I hope to try it out but this may sound a little weird …I HATE BUCKWHEAT FLOUR ????
    But anyways I was wondering if there was any other flour I could use, like whole wheat pastry or spelt.

    1. Julie | The Simple Veganista says:

      Both of those flours will work perfectly in place of buckwheat. Enjoy :)

  2. Maria Loghin says:

    This looks AMAZING! :D

    1. Julie | The Simple Veganista says:

      Thank you!

  3. Hi there! Would love to make these today but saw the measurement for a Tablespoon of baking SODA and just wanted to make sure that’s correct as I’ve never seen that much baking soda used for the GF pancakes I’ve made thus far? I’ve had disasters in the past with too much baking soda in a baked good recipe so want to avoid any more heartbreak!! :)

    1. Julie | The Simple Veganista says:

      Oh my, thank you for letting me know about the baking soda! It should be baking powder. I’ve updated the recipe. I hope you enjoy these. Cheers :)

      1. Just a heads up the instructions still say baking soda.

        1. Julie | The Simple Veganista says:

          Thank you Kate, I’ve fixed it! :)

  4. I have found that buckwheat flours are not all alike. this entire recipe may be a bit too “earthy” for some palates…

  5. Vicki Bensinger says:

    I need to try buckwheat again. I’ve had them in crepes and wasn’t a fan but that was years ago. This recipe sounds wonderful and the pancakes are so pretty not to forget how nutritious they are. Thanks for sharing this. I’m printing this to try.

  6. genevieve @ gratitude & greens says:

    Pancakes and waffles are my favourite thing to have for breakfast. I don’t usually have the luxury of time to make them on a weekday, but I can’t wait to try these on a weekend!

  7. Amy | Lemon and Coconut says:

    I just love buckwheat pancakes and yours looks so good! I usually have mine savoury and am getting hungry at the sight of all that gorgeous maple syrup :)

  8. Sarah | Well and Full says:

    These look so good! And I didn’t know making vegan buttermilk was so easy! :D

  9. Emilie @ Emilie Eats says:

    These look delicious! I’ve found that buckwheat flour definitely makes the fluffiest pancakes. I love making vegan buttermilk to add a little something extra to pancakes. Can’t wait to try these!

  10. Such a delicous recipe for breakfast!

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