Vegan Buckwheat Pancakes (Gluten-Free)

These straightforward vegan buckwheat pancakes have tender, fluffy centers, lightly crisp edges, and a pleasantly nutty flavor. Made with seven plain ingredients, they are gluten-free, dairy-free, egg-free, and ready without bananas, flax eggs, or a commercial egg replacer.

My vegan buckwheat pancakes deliver everything you want from a classic pancake: a soft, fluffy interior, golden edges, and just enough sweetness to make them satisfying with or without maple syrup. Just as wonderful, they are extremely straightforward to make in one bowl.

Buckwheat flour gives the pancakes their warm, slightly nutty flavor while baking powder provides plenty of lift. Almond milk and lemon juice create a light, pourable batter without dairy or eggs.

Despite its name, buckwheat is not a type of wheat. It is naturally gluten-free, making these pancakes an straightforward breakfast option for anyone following both vegan and gluten-free diets.

Why You Will Love This Recipe

• Plain ingredients:The batter requires only seven familiar ingredients.
• Vegan and gluten-free:No eggs, dairy, wheat flour, or specialty egg replacer is needed.
• Made in one bowl:Fast and straightforward to make in one bowl.
• Soft and fluffy:Baking powder creates light pancakes without eggs.
• No banana:The flavor and texture resemble traditional pancakes rather than banana pancakes.
• Naturally oil-free batter:The pancake batter contains no added oils such as coconut oil or melted vegan butter.
• Freezer-friendly:Make an extra batch for quick breakfasts throughout the week.
• Straightforward to customize:Add berries, chocolate chips, spices, or chopped nuts once you master the basic recipe.

Ingredients for the Vegan Buckwheat Pancakes

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Buckwheat Flour. Buckwheat flour provides structure and gives the pancakes their characteristic warm, nutty flavor. Although buckwheat is naturally gluten-free, choose flour labeled or certified gluten-free if cross-contact is a concern.
• Coconut Sugar.Coconut sugar adds gentle sweetness and supports browning as the pancakes cook. Its caramel-like flavor pairs especially well with buckwheat. See the recipe notes for alternatives.
• Baking Powder. Baking powder supplies the lift normally supported by eggs in traditional pancakes. Make sure yours is fresh and certified gluten-free when needed.
• Salt.A small amount of salt balances the sweetness and brings out the toasted flavor of the buckwheat. It can be reduced or omitted for a lower-sodium version.
• Unsweetened Nondairy Milk. Nondairy milk hydrates the flour and creates a pourable batter without dairy. Use any variety of unsweetened milk you prefer, such as almond milk, oat milk, hemp milk, soy milk or cashew milk. I do not recommend full fat coconut milk.
• Lemon Juice.Lemon juice adds a small amount of acidity, brightening the batter and softening the stronger earthy notes of buckwheat. The pancakes will not taste distinctly lemony. It also helps to add extra lift to the pancakes. See the recipe notes for alternatives.
• Vanilla Extract.Vanilla rounds out the flavor and gives the pancakes the familiar aroma of a classic breakfast pancake.

Recipe Tip: Light vs. Dark Buckwheat Flour

Both light and dark buckwheat flour work in this recipe. Light buckwheat flour is typically milled from hulled buckwheat and produces lighter-colored pancakes with a milder flavor. Dark buckwheat flour contains more of the outer hull, giving the pancakes a deeper color and more robust, earthy buckwheat flavor. Use either one in the same amount.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• In alarge mixing bowl, whisk thebuckwheat flour,coconut sugar,baking powderand salt.
• Add the nondairy milk, lemon juice and vanilla mixing until blended into a smooth batter. The batter will look loose when first mixed.
• Let the batter stand for 1 to 2 minutes, to thicken. Meanwhile, heat a nonstick griddle or largenonstick skilletover medium heat.
• Once the griddle or skillet is hot, ladle in the batter (3 to 4 tablespoons) to form pancakes that are approximately 4 inches (10 cm) in diameter.
• Cook for 2 to 4 minutes until several bubbles form on the surface. Using a spatula carefully flip each pancake. Cook the other side for 2 to 4 minutes until cooked through.
• Serve with your go-to toppings, such asmaple syrupand fresh fruit.

Storage for the Vegan Buckwheat Pancakes

• Refrigerator:Allow the pancakes to cool completely before storing them. Refrigerate them in an airtight container for up to 4 days, separating layers with parchment paper if necessary. Reheat refrigerated pancakes in a toaster, toaster oven, air fryer, skillet, or microwave. A toaster or dry skillet restores the edges most effectively.
• Freezer:To freeze, arrange the cooled pancakes in a single layer on a baking sheet and freeze until firm. Transfer them to an airtight freezer container or bag and freeze for up to 3 months; reheat directly from frozen. You can toast the frozen pancakes individually, without defrosting.

Serving Suggestions for the Buckwheat Pancakes

Serve the pancakes warm with any of the following toppings:

• Classic:Maple syrup and a small pat of vegan butter.
• Fresh and fruity:Fresh berries (e.g., blueberries, raspberries, sliced strawberries) or bananas.
• Creamy:A drizzle or spread of almond butter, peanut butter, cashew butter, tahini, sunflower seed butter or pumpkin seed butter.
• Extra satisfying:Plant-based yogurt, fresh fruit, and a sprinkle of chopped nuts or seeds.
• Warm fruit topping:Blueberry compote, sautéed apples, or cinnamon-spiced pears.
• A little crunch:Toasted pecans, walnuts, pumpkin seeds, or unsweetened coconut flakes with a drizzle of pure maple syrup.
• Chocolate:Dairy-free chocolate chips with banana slices or strawberries.

Ingredient Substitutions

• Nondairy milk:Replace it with an equal amount of water. If you do not follow a dairy-free diet, replace with an equal amount of dairy milk.
• Lemon juice:Use an equal amount of apple cider vinegar or plain white vinegar. Apple cider vinegar has the mildest flavor in this recipe.
• Coconut sugar:Replace it with an equal amount of brown sugar, date sugar, cane sugar, granulated maple sugar, or another granulated sweetener. Or replace with an equal amount of liquid sweetener, such as maple syrup, date syrup or agave nectar, and reduce the amount of nondairy milk by 1 tablespoon.
• Vanilla extract:Omit it if necessary, or replace it with a small amount of almond extract. Almond extract is stronger, so use considerably less.
• Salt:Reduce or omit the salt according to your dietary needs.
• Buckwheat flour:I do not recommend replacing the buckwheat flour in this particular recipe. Other gluten-free flours absorb liquid differently and can substantially change the texture.

Expert Tips

• Measure the flour carefully.Weigh the buckwheat flour when possible. Otherwise, lightly spoon it into the measuring cup and level the top without packing it down.
• Let the batter hydrate briefly.Rest the mixed batter for about 5 minutes so the buckwheat flour can absorb the liquid. It should be thick but pourable; add almond milk 1 tablespoon at a time if it becomes too thick.
• Use moderate heat.A skillet that is too hot will brown the outsides before the centers cook. Preheat the pan over medium or medium-low heat and adjust as needed between batches.
• Wait before flipping.Flip the pancakes when bubbles appear across the surface, several bubbles have popped, and the edges look dry and set. The second side generally cooks more quickly than the first.
• Avoid pressing the pancakes.Pressing with the spatula forces out air and can make the centers dense.

Frequently Asked Questions

Yes. Buckwheat is naturally gluten-free and is not related to wheat, but certified gluten-free buckwheat flour is the safest choice for people concerned about cross-contact.

Yes. Water, or dairy milk (if you eat dairy) can replace the nondairy milk in equal amounts, although the final batter thickness may vary slightly.

No. The pancakes rise reliable when the batter is cooked shortly after mixing because the baking powder begins working as soon as it becomes wet.

You can combine the dry ingredients in advance and store them in an airtight container. Add the wet ingredients immediately before cooking.

Two common causes are an overly thick batter and cooking the pancakes over heat that is too high. The batter should be thick but pourable. Add more nondairy milk, or water, to adjust the thickness. The pancakes need moderate heat so the centers cook before the exteriors become too dark.