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    You are here: Home / Breakfast / Vegan Buckwheat Pancakes

    LAST UPDATED: June 8, 2022 • FIRST PUBLISHED: April 16, 2016

    Vegan Buckwheat Pancakes

    Jump to Recipe Print Recipe
    Vegan Buckwheat Pancakes

    Start your morning with a stack of these fluffy vegan buckwheat pancakes, flavored up with a hint of cinnamon and drizzled in warm maple syrup!

    Hand Pouring Maple Syrup Over a Stack of Vegan Buckwheat Pancakes

    I've been more of a breakfast person lately. Maybe you've noticed?

    Just to be clear, I eat breakfast every day of the year. Most days it's the only thing that gets me out of bed, but in the spring, my tolerance for morning improves quite a bit.

    I'm never what you'd call a morning person, but some early daylight definitely helps get me moving, and even sometimes even taking on morning projects as ambitious as a vegan omelet, tempeh benedict, or in this case, vegan buckwheat pancakes.

    Fork and Knife Cutting Into a Stack of Vegan Buckwheat Pancakes

    I think this is a good thing for everyone, since brunch seems to be a big thing in the spring.

    Stack of Vegan Buckwheat Pancakes on a Plate with a Wedge Cut Out and Held on a Fork

    So a couple of weekends ago I got up and whipped up these pancakes, and I think they're my favorite ever, despite being super simple. They're a bit heartier than your basic vegan pancake and deliciously satisfying.

    Tips for Making Awesome Vegan Buckwheat Pancakes

    • I used a mix of half buckwheat flour and half spelt, but you could swap out your favorite flour for the spelt.
    • For gluten-free vegan buckwheat pancakes, use all buckwheat flour.
    • Make sure to cook these using a really good nonstick cooking surface, such as cast iron.

    More Vegan Breakfast Recipes

    • Classic Vegan French Toast
    • Fluffy Vegan Pancakes
    • Loaded Tofu Scramble
    • Vegan Waffles
    • Vegan Omelette
    • Vegan Crepes

    For more guidance, check out my video!

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Hand Pouring Maple Syrup Over a Stack of Vegan Buckwheat Pancakes
    5 from 13 votes
    Print

    Vegan Buckwheat Pancakes

    Start your morning with a stack of these fluffy vegan buckwheat pancakes, flavored up with a hint of cinnamon and drizzled in warm maple syrup!
    Course Breakfast
    Cuisine American
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4
    Calories 168 kcal
    Author Alissa

    Ingredients

    • 1 cup unflavored soy or almond milk
    • 1 tbsp. ground flax seeds
    • 1 tbsp. vegetable oil, plus extra for grilling
    • 1 tsp. vanilla extract
    • ½ cup buckwheat flour
    • ½ cup spelt flour, or more buckwheat flour, or all-purpose flour
    • 1 tsp. baking powder
    • ½ tsp. ground cinnamon
    • ¼ tsp. salt

    Instructions

    1. Stir milk, flax seeds, oil and vanilla together in a small bowl. Allow to sit for 5 minutes. While wet mixture sits, stir flours, baking powder, cinnamon and salt together in a medium bowl. Add wet ingredients and stir together until fully blended.
    2. Lightly oil the bottom of a nonstick skillet and place over medium heat. When oil is hot, pour ¼ cup of batter into skillet. Cook until small bubbles form in the middle, about 3-4 minutes. Flip and cook about 2 minutes more on opposite side. Repeat until all batter is used, adding oil to skillet as needed between cakes.
    3. Serve with vegan butter, maple syrup, and optionally a sprinkle of cinnamon.

    Recipe Notes

    I haven't been adding any sweetener to my pancakes lately. I don't really think it's necessary, especially given the fact that they get drenched in maple syrup, but if you prefer a sweeter cake feel free to add 1-2 tablespoons of your favorite granulated sugar.

    Nutrition Facts
    Vegan Buckwheat Pancakes
    Amount Per Serving
    Calories 168 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 0.6g3%
    Sodium 191mg8%
    Potassium 299mg9%
    Carbohydrates 23.1g8%
    Fiber 4.1g16%
    Sugar 0.6g1%
    Protein 4.5g9%
    Calcium 140mg14%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Hawaiian Burgers
    Vegan No-Chicken Nuggets »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Chelsey says

      April 17, 2016 at 11:21 pm

      Yum! These look delicious :)

      Reply
    2. Margaret @ Veggie Primer says

      April 18, 2016 at 10:01 am

      These look yummy! Definitely gotta give them a try! It looks like they could easily be made gluten-free...

      Reply
    3. Colleen Kerr says

      July 23, 2016 at 1:24 pm

      Great recipe! I've always loved buckwheat pancakes, and now that I'm vegan I needed one without the egg. I'm also g.f. by necessity, so the first time I made them all-buckwheat (as I usually do), and had them with maple syrup. Today I wanted a little more protein so I made them buckwheat/chickpea flour. Served with homemade fresh blueberry sauce, mug of green tea on the side...super duper!

      Reply
      • Alissa Saenz says

        July 25, 2016 at 9:00 pm

        Oh nice! I love chickpea flour so I might try that next time. Glad you enjoyed them! Thanks Colleen!

        Reply
      • Theda says

        October 12, 2016 at 8:44 am

        I am serving them with Banana Dairy free Icecream
        Flavoured with a date, Tahini and carob sauce to resemble chocolate.Crushed mint and almonds on top

        Reply
        • Alissa Saenz says

          October 12, 2016 at 10:47 pm

          That sounds delicious. :)

          Reply
    4. elena colombo says

      July 29, 2016 at 5:43 pm

      I made these for my son and I. I did substitute the oil with apple sauce and added some fresh chopped peaches to the batter. Thank you for the recipe. We loved them

      Reply
      • Alissa Saenz says

        July 31, 2016 at 11:06 am

        Awesome! Glad to hear the apple sauce worked nicely, and chopped peaches sound like they'd be delicious. Thanks so much!

        Reply
    5. Tasha says

      December 11, 2016 at 2:38 pm

      Just made and devoured them, yum!!!!

      Reply
      • Alissa Saenz says

        December 13, 2016 at 8:22 am

        Yay! Glad to hear it!

        Reply
    6. Rachel says

      January 12, 2017 at 11:25 pm

      I'm new to the vegan thing so am struggling a little. I'm sure it's my fault but when I made these the taste of bicarbonate of soda from the baking powder left a soapy aftertaste. Is there anything that I can do about this? So appreciate your help.

      Reply
      • Alissa Saenz says

        January 17, 2017 at 8:36 am

        Hi Rachel! Is it possible you used baking soda instead of powder? A lot of people make that mistake! Or perhaps used a tablespoon instead of a teaspoon? I don't think the amount in this recipe should leave an aftertaste, but you could try using a bit less.

        Reply
    7. Bailey says

      February 04, 2017 at 2:41 pm

      I was skeptical at first, but these turned out brilliantly! I made them with all buckwheat flour and they were fluffy and delicious (and filling!) Thank you for the recipe.

      Reply
      • Alissa Saenz says

        February 06, 2017 at 10:07 am

        Glad you like them!!

        Reply
    8. Lissa says

      April 01, 2017 at 8:56 am

      Hi Rachel

      I made mine according to the recipe, but the batter was very thick, so much so I could not pour it. So added some extra milk.
      Which made it more like a normal batter. When I cooked them they did not rise?
      Do you have any suggestion?

      Thanks

      Lissa

      Reply
      • Kathryn says

        February 22, 2019 at 7:55 am

        The batter is meant to be thick xxx

        Reply
    9. Carolyn says

      April 23, 2017 at 6:32 am

      Thanks so much for this recipe, made the pancakes this morning, they were so delicious and fluffy!

      Reply
      • Alissa Saenz says

        April 23, 2017 at 9:07 pm

        Glad to hear it! Thanks Carolyn!

        Reply
    10. Nick says

      June 25, 2017 at 6:13 pm

      came out dry. didn't work for me.

      Reply
    11. Tiffany says

      August 08, 2017 at 3:01 am

      I loved this recipe! I got the perfect pancakes with it and blogged about it on my blog.

      Thanks for sharing it! Will try out more if you're recipes soon!

      Reply
      • Alissa Saenz says

        August 13, 2017 at 9:10 pm

        Thanks so much! I'm glad you enjoyed them!!

        Reply
    12. Yoopervegan says

      August 08, 2017 at 9:51 pm

      These are awesome! We used all buckwheat flour. And added dark chocolate chunks, ate with strawberries and maple syrup.the second time they were even better because we let the flax sit in the almond milk for longer, and doubled the salt. Just as fluffy as advertised, and my s.o. and I are definitely going to make again. Way better than trying to mix a bunch of different flours.

      Reply
      • Alissa Saenz says

        August 13, 2017 at 9:15 pm

        I'll bet they were aweesome with chocolate & strawberries! Glad you enjoyed them!!

        Reply
    13. Timothy says

      October 07, 2017 at 3:03 pm

      These turned out WONDERFUL!

      I added blueberries to the mix and made a blueberry sauce by blending blueberries with almond milk and letting it simmer for a while. No added charger and it was DELICIOUS!

      Thank you for this recipe- definitely a new staple.

      Reply
      • Alissa Saenz says

        October 08, 2017 at 5:47 pm

        Yay! I'm glad you enjoyed them! And I bet the blueberry sauce was a delicious addition!

        Reply
    14. Rose says

      November 12, 2017 at 1:24 pm

      Made these this morning my meat eating husband and son ate them up! Filling for me, a snack for the husband 😊. Will keep this and make it again.

      Reply
      • Alissa Saenz says

        November 15, 2017 at 8:59 pm

        I'm glad you enjoyed them!

        Reply
    15. crystal herndon says

      February 02, 2018 at 12:05 pm

      Can your make these with water? My nice has severe allergies to nut, soy, and dairy.

      Reply
      • Alissa Saenz says

        February 04, 2018 at 4:13 pm

        I think that would work just fine! :)

        Reply
      • Melanie says

        May 27, 2020 at 4:51 pm

        I made them with coconut milk and they were delicious!

        Reply
    16. Leslie says

      July 17, 2018 at 8:56 pm

      5 stars
      Love you recipe! Tweaked a bit to my prefernce. Skipped on the baking powder & just added a bit more salt & grounded flax seeds. Thank you!!!

      Reply
      • Alissa Saenz says

        July 20, 2018 at 4:19 pm

        Glad you enjoyed it!! Thanks Leslie!

        Reply
    17. Christian Pursell says

      August 18, 2018 at 1:00 pm

      5 stars
      These were de.lic.ious.
      We used some coconut cream because we didn't have enough almond milk, then coconut oil for the vegetable oil, and white whole wheat flour instead of spelt. It was so flavorful and not dense, moist and soft. We'll be making these again, especially since it's an easy recipe. Thank you for sharing!

      Reply
      • Alissa Saenz says

        August 18, 2018 at 9:28 pm

        Glad you enjoyed them, and glad to hear they worked out with coconut cream!! Thanks so much Christian!

        Reply
    18. Rebecca Campbell says

      September 01, 2018 at 2:37 pm

      5 stars
      These really good. I used all buckwheat flour because of a gluten problem. They mixed well, cooked well and tasted good. They were full of bubbles and light which was awesome. I think these are just a good as the standard white flour pancake, if not preferable to some tastes.

      Reply
      • Alissa Saenz says

        September 03, 2018 at 1:16 pm

        Yay!! I'm so glad you enjoyed them! Thanks so much Rebecca!

        Reply
      • aaron lyons says

        January 11, 2019 at 2:10 am

        I wonder the nutrition facts if using all buckwheat.
        Fiber and carbs

        Reply
    19. Sally Copley says

      September 15, 2018 at 9:23 pm

      5 stars
      These are our favorite pancakes! Vegan, gluten free, and delicious! I use 100% buckwheat flour and add fresh or frozen blueberries. They are amazing! Thank you for the recipe!

      Reply
      • Alissa Saenz says

        September 16, 2018 at 3:09 pm

        Awesome!! I'm so glad you're enjoying them!

        Reply
    20. silvia says

      November 04, 2018 at 10:45 am

      5 stars
      Hi Alissa,

      for medical reasons I have to change my diet and I often found breakfast very frustrating (I am an athlete and big breakfast person). I tried your pancakes recipe using only buckwheat flour (can't have spelt) and loved it!

      Thank you!
      Silvia

      Reply
      • Alissa Saenz says

        November 04, 2018 at 11:11 am

        Yay!! I'm so glad you enjoyed them! Thanks Silvia!

        Reply
    21. aaron lyons says

      January 13, 2019 at 1:36 pm

      How many servings dies this recipe make?

      Reply
      • Alissa Saenz says

        January 13, 2019 at 2:56 pm

        About 4 - depending on how big you make the pancakes. It makes 6 to 8 of them!

        Reply
    22. Tracy says

      April 14, 2019 at 8:04 am

      Can’t wait to try this. I’m embarking upon following the blood type diet for a month while I am undergoing some treatements and buckwheat is one of the recommended foods to eat in the grains section. Although technically not a grain. These would great even just for a snack with some nut butter. Do you think these would cook up well in a waffle iron??

      Reply
      • Alissa Saenz says

        April 18, 2019 at 3:10 pm

        I usually use a slightly thinner batter for waffles, so maybe try adding some extra non-dairy milk - just a bit at a time so you don't overdo it! Enjoy and I'd love to hear how it turns out if you try!

        Reply
    23. Alyson Rinaldi says

      April 30, 2019 at 5:46 pm

      Note, you have an error in your Tips section. You say "For gluten-free vegan buckwheat pancakes, use all spelt flour". Spelt is not gluten free! I'm sure you meant to say "use all buckwheat flour".

      Reply
      • Alissa Saenz says

        May 05, 2019 at 2:14 pm

        Whoops! Thanks for catching that! I just corrected it. :)

        Reply
    24. Kitty says

      May 03, 2019 at 11:14 am

      5 stars
      Just made them - super yummy!! I used a full cup of buckwheat flour and they were very fluffy and delicious. Next time I may try 1/2 cup of regular flour.

      Reply
      • Alissa Saenz says

        May 05, 2019 at 2:10 pm

        I'm glad you like them! Thanks Kitty!

        Reply
    25. Phuong says

      February 06, 2020 at 10:47 am

      I made this for breakfast this morning. Buckwheat/chia seeds/psyllium husk/Teff/blueberries mixture. It was beyond delicious. Thank you so much for the wonderful recipe and tutorial video. Now I’m making mozzarella cheese. Can’t wait! 🙏

      Reply
    26. Alexyss says

      February 20, 2020 at 12:30 am

      5 stars
      Wow these pancakes were so delicious! I’ve made a few different vegan pancake recipes and this is by far the best! This will definitely be my go to from now on. So good thank you!!!

      Reply
    27. Christine says

      March 02, 2020 at 9:30 am

      5 stars
      Delicious! I added chocolate chips to mine :)

      Reply
    28. Donna says

      May 24, 2020 at 3:19 pm

      Made these for brunch today. Turned out great. Wonderful recipe. Thank you!

      Reply
    29. Geoff says

      August 08, 2020 at 1:08 am

      I made these yesterday morning and they were fantastic. I was really not expecting them to taste as good as they did. Have you ever tried converting this recipe into one for buckwheat waffles? Based off what I've read just doubling the oil content should do the trick. Any thoughts or suggestions?

      Reply
      • Alissa Saenz says

        August 09, 2020 at 8:17 pm

        Glad you enjoyed them! I haven't tried, but I usually add oil and a little extra liquid to my batter to make waffles. Doubling the oil sounds like a good place to start, then make a test waffle and then add more milk if it seems needed.

        Reply
    30. Hayley says

      September 04, 2020 at 11:00 pm

      Is this recipe using light or dark buckwheat? No one around us carries light. I have ground some in a blender but I’m sure it’s not as fine as storebought.

      Reply
      • Alissa Saenz says

        September 05, 2020 at 7:53 pm

        I used dark, but light should work too!

        Reply
    31. Lyn says

      December 25, 2020 at 11:03 am

      5 stars
      Just tried these. I added a tablespoon of Chia seeds to the wet mix and waited 15 minutes. They were excellent. I may skip the baking powder next time because I always taste it no matter how little I put in.

      Reply
    32. Lyndsey D says

      December 27, 2020 at 11:56 am

      These are delicious with just a sprinkle of cinnamon on top! Thanks for the recipe. I have been looking for one that isn't just sugar on sugar. These taste great as is

      Reply
    33. EIKO H. says

      February 13, 2021 at 12:04 pm

      Delicious, thank you! Sometimes I add to the recipe mashed bananas, or currants, or mini chocolate chips, or chopped nuts.

      Reply
    34. Cheryl says

      April 07, 2021 at 8:20 am

      5 stars
      These are fantastic! I made them exactly as the recipe read. Definitely recommend!

      Reply
    35. MB says

      April 12, 2021 at 10:13 am

      5 stars
      Thanks for this recipe! These are a great gluten free/vegan substitute to traditional pancakes. The recipe works perfectly (I used all buckwheat flour and no spelt).

      Reply
    36. Jordan says

      May 19, 2021 at 10:54 pm

      5 stars
      Just made these. Came here to comment that I used half buckwheat flour and half almond flour and they came out great. Fluffy texture. They do have a nutty, earthy taste but with the syrup and butter they were excellent.

      Reply
    37. Ren says

      March 12, 2022 at 11:27 am

      This is the absolute best recipe I've found for buckwheat pancakes. The addition of cinnamon really makes a difference! Thanks!

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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