These vegan buckwheat pancakes are a delicious gluten free breakfast that is so easy to make. They’re fluffy, egg free, and freezer friendly. They’re perfect for a quick weekday breakfast, but delicious enough for a Saturday morning.
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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 lemon blueberry pancakes but are made with buckwheat flour, which is a grain like seed.
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.
How to make this recipe
Make your flax egg by combing the ground flax seeds and water and let sit aside for about 5-10 minutes to thicken.
In a large bowl, whisk together all wet ingredients. Add in the flax egg once it is ready.
Add in all dry ingredients and whisk together 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 thinner. 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. This happens thanks to the baking powder and baking soda which makes the pancakes light and fluffy. 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 1-2 minutes will 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!
Can you freeze them?
Yes! 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.
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 double or triple the recipe so you always have pancakes on hand.
Tips and tricks
- 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.
- 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. This is my preferred method because the flour will be lighter in color and won’t have a strong flavor because the hulls have been removed.
- This recipe uses a mix of buckwheat flour and gluten free all purpose flour. I used Bob’s Red Mill gluten free all purpose flour (in the blue bag) you can safely use any type of all purpose flour, gluten free or not, for this recipe. I just prefer the blue Bob’s Red Mill because it makes the pancakes really fluffy.
- This recipe calls for 2 tablespoons light brown sugar and 2 tablespoons maple syrup. That might seem like a lot of sweetener but that is just because buckwheat flour can have a bitter flavor if not prepared properly, all brands will be different! You can start with 2 tablespoons and adjust as needed.
- Once prepared, these vegan buckwheat pancakes will store in the fridge for 3-5 days or in the freezer for 1 month.
Looking for other easy breakfast recipes? Try these:
Fluffy Vegan Buckwheat Pancakes
- Make your flax egg by combing the ground flax seeds and water and let sit aside for about 5-10 minutes to thicken.
- In a large bowl, whisk together all wet ingredients. Add in the flax egg once it is ready.
- Add in all dry 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 onto the pan.
- Cook for about 2 minutes, or until bubbles start to form on the top of the pancakes.
- Flip, and cook an additional 2 minutes.
- Repeat until all batter has been used.
- Serve with fresh fruit, maple syrup and enjoy!