These vegan buckwheat pancakes are fluffy, egg free and even freezer friendly. They’re perfect for a quick weekday breakfast and for meal prep! Plus, they’re oil free and refined sugar free.
Can you ever let a weekend pass without making pancakes?! Waffles or pancakes are a must for me, and these vegan buckwheat pancakes are my new favorite!
They’re fluffy like my blueberry pancakes but are made with buckwheat flour, which is a grain like seed. It’s naturally gluten free, and perfectly healthy since this recipe is refined sugar free.
Buckwheat is one of those foods that kind of flies under the radar. Despite being called buckwheat, there is no wheat involved so it is gluten free. It is commonly used in baked goods, pancakes, waffles, etc. but you can also eat it similar to porridge or oatmeal.
My favorite way to have it is definitely in these vegan buckwheat pancakes. They’re fluffy, perfectly sweet and the perfect canvas for a pool of maple syrup.
You can make them blueberry, chocolate chip, banana (just use mashed banana in place of apple sauce) or add some more spices like nutmeg or ginger. Try my cinnamon roll pancakes next!
How to make buckwheat flour pancakes
In a large bowl, whisk together all dry ingredients. Whisk in the wet ingredients until no clumps remain.
The batter should neither be too thick or too thin. If it is thin it will spread out more while it cooks and the pancakes will be less fluffy. If the batter is thicker the pancakes will be fluffier.
Heat a large fry pan or griddle and add a touch of oil if needed. I like to put a bit of oil on a paper towel and spread it across the pan.
Use 1/3 measuring cup to scoop out even circles onto the pan. Feel free to make the pancakes bigger or smaller, they will spread out a bit as they cook, so keep that in mind.
Cook for about 2 minutes, or until bubbles start to form on the top of the pancakes. Allow a decent amount of bubbles to form before flipping to allow as much fluff as possible!
Flip, and cook an additional 1-2 minutes. The second side usually cooks faster than the first, but 1 or minutes should be plenty.
My second tip to keep the pancakes fluffy is to not press down the top of the pancakes when you flip. Pressing down will get rid of some of the air and causes the pancakes to deflate. If you want to keep them fluffy, do not press!
Repeat until all batter has been used. Serve with fresh fruit, maple syrup and enjoy!
Flour tips
There is going to be some variation in different types of buckwheat flours. Some brands include the hull in the flour, which gives it a dark grey color and has a much deeper flavor.
I prefer using light buckwheat flour, which is light in color and in flavor. This is my personal favorite brand, which has a mild flavor and color.
If you’re worried about a bitter/dark buckwheat flour, you can very easily make your own! Just process buckwheat grouts in a high speed blender or food processor until a fine flour forms.
How to store, freeze & reheat
To store: Store these buckwheat pancakes in an air tight container in the fridge for up to 5 days. Be sure to let them cool completely before transferring to the fridge.
To freeze: Most of my pancakes are freezer friendly which is why I love them all so much! Be sure to let them cool completely before transferring them to an air tight container or zip lock bag.
How to reheat: I prefer defrosting/reheating them in the toaster because the microwave can make them a big soggy. Whether you choose the oven, stove, toaster, or microwave, these pancakes are delicious reheated!
You can easily double or triple the recipe so you always have pancakes on hand!
My favorite sweetener for pancakes
This recipe calls for just two tablespoons of pure maple syrup. You are welcome to sub for any other type of sweetener such as honey or brown sugar.
Try these next!
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Fluffy Vegan Buckwheat Pancakes
by: claire cary
Ingredients
Dry:
- 1 ½ cups buckwheat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
Wet:
- 6 tablespoons apple sauce
- 1 cup non-dairy milk
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup or liquid sweetener of choice
Instructions
- In a large bowl, whisk together all dry ingredients.
- Add in all wet ingredients and whisk together until no clumps remain.
- Heat a large fry pan or griddle and add a touch of oil if needed.
- Use 1/3 measuring cup to scoop out even circles of batter onto the pan.
- Cook for about 1-2 minutes, or until bubbles start to form on the top of the pancakes.
- Flip, and cook an additional 1-2 minutes.
- Repeat until all batter has been used.
- Serve with fresh fruit, maple syrup and enjoy!
Tenille says
What can I sub for the applesauce ?
Claire Cary says
I recommend sticking with apple sauce if you can, but pureed banana will also work! You can also try two flax eggs (2 tbsp ground flax plus 5 tablespoons water mixed together).
Kevin says
My wife absolutely loved it! Thank you!
Connie says
Nice, fluffy delicious pancakes!
Thanks for the recipe!
Kim says
Hi, is the amount of liquid accurate? It was very thick and wouldn’t spread to make a pancake. I added at least 1/2 to 3/4 cup of milk to thin the batter. I also let the batter sit a good 15 to 20 minutes to hydrate the flour. Maybe I have really “thirsty” buckwheat flour. I used light buckwheat flour. Otherwise, these “caks” have a wonderful flavour and texture and I will definitely make again. Oh I love a little mace in my pancake batter. Gives it that mysterious restaurant pancake flavour.
Claire Cary says
Yes, 1 cup of milk is correct! It could be the way you measured the flour (be sure to spoon and level, don’t scoop from the bag or you’ll end up with too much) or the specific type of buckwheat flour you used. The batter should be pretty thick, you can use the back of a spoon to spread them out on the pan.
Josie says
Hi Claire, I’m looking for your original Fluffly Vegan Protein Buckwheat Pancake recipe that you posted before and I bookmarked, but it looks like you’ve updated/changed the recipe without the protein powder. I really enjoy that recipe. In fact, I’ve made your original recipe so many times that it has become our family go-to pancake breakfast. Would you please post or share via reply here the ingredient measurements for the original recipe? Thank you.
Claire Cary says
Hi Josie, unfortunately, that post was deleted when my blog ran into some trouble a few weeks ago, which is why I had to re-write it in the first place. You can definitely add some protein powder to this recipe and it would be delicious!
Hannah | Two Spoons says
Claire your pancakes look so classic and delicious. Love that you have used buckwheat flour! I like to make crepes using buckwheat so I can imagine these pancakes are so comforting. Thanks for sharing the recipe!
Claire Cary says
Crepes are next on my list of things to try!! YUM!