Vegan Buckwheat Pancakes make the ultimate easy, no-egg breakfast recipe - fluffy, naturally gluten-free, dairy-free, sweet, and made with nutrient-rich buckwheat flour.
This simple, protein-filled stack is so delicious you'll want it for both breakfast and dessert.
If you love more vegan & gluten-free options, don't miss my oat flour pancakes and chickpea flour pancakes.
Vegan buckwheat pancakes have been on repeat in my kitchen lately because I've been experimenting a lot with buckwheat flour. First came my buckwheat cookies, then buckwheat tortillas, and most recently, my soft buckwheat banana muffins.
I've fallen in love with the hearty texture and earthy flavor buckwheat brings, making every bite feel comforting and satisfying.
They come together quickly, keep you full, and work beautifully for meal prep when life gets busy.
My favorite way to serve them is stacked high with peanut butter, fruit, nuts, and a drizzle of maple syrup.
For more yummy vegan pancake recipes, check out my cinnamon apple pancakes, sweet potato pancakes, and spinach oat banana pancakes.
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🥘Ingredients
- Buckwheat flour: Adds nutty flavor and hearty texture.
- Ground flaxseed: Replaces eggs and adds fiber.
- Brown sugar: Sweetens naturally with caramel notes.
- Cinnamon: Adds warm, cozy spice.
- Baking soda & vinegar: Makes pancakes light and fluffy.
- Vanilla: Enhances flavor with a sweet aroma.
- Dairy-free milk: Binds the batter into a creamy consistency.
- Salt: Balances sweetness and flavors.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥞How To Make Vegan Buckwheat Pancakes
Mix the dry ingredients: In a bowl, combine buckwheat flour, ground flaxseed, brown sugar, cinnamon, baking soda, and salt.
Add the wet ingredients: Stir in plant-based milk, vinegar, and vanilla until just combined.
Cook the pancakes: Heat a lightly greased pan or skillet over medium heat. Scoop about ¼ cup of batter per pancake onto the pan. Cook for 2 minutes, until bubbles form on the surface and edges look set, then flip and cook for another 2 minutes until golden brown.
Serve and enjoy: Stack the pancakes, top with maple syrup, peanut butter, or your favorite toppings, and enjoy.
🧪Test
I tested these pancakes without ground flaxseed, and they still turned out great. If you don't have any, you can skip it, but using it gives a heartier, richer texture that I really love.
📋Substitutions
- Sweetener: Replace brown sugar with coconut sugar or granulated sugar.
- Milk: Any plant-based milk (almond, soy, oat, or cashew) works and binds the batter just as well.
- Flaxseed replacer: If you don't have ground flaxseed, you can skip it or use chia seeds instead - both give a richer, heartier texture.
💡Marinela's Tips
- Spoon and level your flour for the best pancake texture.
- Cook on medium heat so the pancakes cook through without burning.
❓Frequently Asked Questions (FAQ's)
Yes! I tested them without ground flaxseed, and they still turned out great. Flaxseed adds a heartier, richer texture, but you can skip it if needed.
Store cooled pancakes in an airtight container in the fridge for up to 3-4 days, or freeze them for up to 2 months.
🍯Topping Ideas
- Maple syrup or agave nectar
- Caramelized apples
- Peanut butter, cashew butter, or homemade date Nutella
- Fresh banana slices or berries (strawberries, blueberries, raspberries)
- Chopped nuts (walnuts, pecans, almonds)
- Coconut yogurt or plant-based whipped cream
- Dark chocolate chips or cacao nibs
📖 Recipe
Vegan Buckwheat Pancakes
Equipment
- 1 Mixing bowl
- 1 Non-stick frying pan
Ingredients
- 1 cup buckwheat flour spooned & leveled
- 2 tablespoons ground flaxseed
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- 1 cup unsweetened almond milk or any plant milk
- 1 pinch salt
Instructions
- In a bowl, combine buckwheat flour, ground flaxseed, brown sugar, cinnamon, baking soda, and salt.
- Stir in plant-based milk, vinegar, and vanilla until just combined.
- Heat a lightly greased pan over medium heat. Scoop ¼ cup batter per pancake. Cook 2 minutes until bubbles form and edges look set, then flip and cook 2 more minutes until golden brown.
- Stack pancakes and top with maple syrup, peanut butter, or your favorite toppings.
Notes
- Use a non-stick pan or lightly grease to prevent sticking.
- Store cooled pancakes in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.
Nutrition
If you try these vegan buckwheat pancakes, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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