Whip up a batch of these fluffy vegan buckwheat pancakes for a delicious, healthy breakfast. Easy, tender and gently spiced with cinnamon, these from-scratch gluten-free pancakes are hard to beat.

Make your mornings noticeably better with these perfectly fluffy vegan buckwheat pancakes.

Light but satisfying, simple to prepare, and warmly spiced with cinnamon, these pancakes are a terrific way to brighten busy mornings.

They reheat beautifully, so you can make a double batch on the weekend and enjoy them throughout the week.

Vegan, gluten-free, egg-free and dairy-free, they suit many dietary needs without sacrificing flavor or texture.

With a subtly sweet, tender crumb and a pleasant nutty note from the buckwheat, these pancakes appeal to everyone — you don’t have to follow any special diet to enjoy them.

Quick note: buckwheat is not related to wheat; it’s a seed from a plant related to rhubarb. Naturally gluten-free, it gives these pancakes a unique, nutty flavor.

How To Make Vegan Buckwheat Pancakes

Here’s the straightforward process for these easy pancakes:

Make a flax egg. Combine ground flaxseed and water in a small bowl and let it sit a few minutes until it thickens.

Whisk the dry ingredients. In a large bowl, whisk buckwheat flour with baking powder, baking soda, salt and ground cinnamon.

Combine the wet ingredients. In another bowl, stir together the flax mixture, almond milk, oil, maple syrup and vanilla.

Mix and rest. Fold the wet ingredients into the dry until just combined, then let the batter rest briefly while you heat a griddle or nonstick skillet.

Cook on the stovetop. Grease the pan lightly and cook scoops of batter until the edges set and the underside is golden, then flip and finish until cooked through.

Substitutions and Variations

Swap the almond milk for another plant-based milk if preferred. If using canned light coconut milk, you may need a splash more liquid to reach the right batter consistency.
Use a different neutral oil instead of olive oil, such as avocado or melted coconut oil.
To make blueberry pancakes, fold in about 1 cup fresh blueberries. Frozen berries work too; they may tint the batter slightly but are fine to use straight from frozen.

How To Serve

Delicious toppings and accompaniments include:

Maple syrup
Vegan butter
Chopped nuts
Vegan yogurt
Chia jam
Nut butter
Fresh berries or sliced banana
Coconut whipped cream

A favorite combination is peanut butter and chia jam for a sweet, nutty finish.

Tips & Tricks

Measure flour correctly: fluff the flour, spoon it into the measuring cup, and level off. Scooping directly from the bag can pack too much flour into the cup.
Use a good nonstick skillet or a well-seasoned cast iron pan. Re-grease the pan between batches to prevent sticking.
Start cooking on medium to medium-low heat, then reduce to low as you make more pancakes so the outsides don’t brown too quickly before the centers cook.
Cook time is based on making three pancakes at a time; adjust timing depending on how many fit in your pan.

How To Store

Fridge: Cool pancakes to room temperature, then store in an airtight container in the refrigerator for up to 4 days.

Reheat briefly in the microwave — two pancakes usually warm through in about 40–45 seconds.

Freezer: Cool completely, freeze in a single layer on a parchment-lined sheet until solid, then transfer to an airtight container. Frozen pancakes keep up to 2 months.

Reheat from frozen in the microwave or oven until hot.

Additional Vegan Breakfasts You Might Enjoy:

Vegan Sweet Potato Pancakes
Dairy-Free Banana Pancakes (Vegan)
Vegan Sweet Potato Biscuits
Strawberry Chia Pudding
Blueberry Almond Butter Chia Pudding
Zucchini Bread Steel Cut Oatmeal
Berry Vanilla Overnight Oats

Did you make this recipe? Rate and review it below — feedback is always welcome.

Vegan Buckwheat Pancakes

Yield:
about 11 to 12 pancakes

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Whip up a batch of these fluffy vegan buckwheat pancakes for a delicious healthy breakfast. Easy, tender and gently spiced with cinnamon, these from-scratch gluten-free pancakes are hard to beat.

Ingredients

1 tablespoon ground flaxseed
2 tablespoons water
1 ¾ cups buckwheat flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
1 ½ cups unsweetened almond milk
¼ cup olive oil
¼ cup pure maple syrup
1 teaspoon vanilla extract

Instructions

In a small bowl, mix together the flaxseed and water. Let the mixture stand for 5 minutes to thicken.
In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, salt and cinnamon. In a medium bowl, whisk together the almond milk, oil, maple syrup, vanilla and the flax mixture. Add the wet ingredients to the dry and mix until just combined.
Let the batter rest for about 5 minutes while you heat a large nonstick skillet or griddle over medium to medium-low heat. The batter will thicken slightly.
Grease the pan lightly. Stir the batter, then scoop about ¼ cup per pancake into the skillet. Cook 2–3 minutes until the edges look set, flip and cook 1–2 more minutes until golden and cooked through. Repeat with the remaining batter.
Serve with your favorite toppings.

Notes

See the tips & tricks section above for guidance on skillet selection, heat control and measuring flour for best results.

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 126
Total Fat: 6g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 0mg
Sodium: 135mg
Carbohydrates: 18g
Fiber: 2g
Sugar: 5g
Protein: 3g

Nutrition data is an estimate and for informational purposes only; it is not a substitute for professional medical advice.