An easy recipe for vegan buckwheat pancakes you’re going to love! Not only are these pancakes naturally gluten-free, they’re also super fluffy, egg-free, dairy-free, and very simple to make. They will make the perfect addition to add to your vegan breakfast or brunch table!
Whisk milk, oil, vanilla, and maple syrup (if using) together in a medium-sized bowl. Set aside.
Heat pan over medium-high heat for at least 2 minutes. The heat may need to be adjusted a few times while cooking the batch.
Whisk buckwheat flour, baking powder, baking soda, cinnamon, and salt together in a large bowl.
Slowly add wet ingredients to the dry ingredients, mix until all ingredients have combined, don't over mix.
Lightly coat surface of pan with a small amount of oil. Ladle about 1/3 cup (or less for smaller pancakes) of the pancake mixture into the center your pan, cooking 1 at a time.
Flip them after about a minute and a half, when bubbles form all over the top of the pancake and the edges start to look dry. After they are flipped, cook for another minute and a half, or so.
Repeat until the batter is done, placing pancakes on a covered oven-safe plate in the oven as they finish, to keep them warm.
Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
This recipe makes 10 x 5-inch pancakes, but they can be made smaller, if you'd like.
Be sure to use a very good non-stick skillet like cast iron or a non-stick griddle. If your skillet or griddle in not non-stick, be sure to grease well before adding each pancake to avoid sticking.
I've only used dark buckwheat flour (Amazon link) to make this recipe. Adjustments to the amount of non-dairy milk may need to be made if you use light or homemade buckwheat flour.
Be sure that your baking powder is fresh or your pancakes will not get the lift they need while cooking to become fluffy inside. Click here to learn how to test your baking powder for freshness.
This recipe will NOT work with coconut flour.
Store leftovers for up to three days in an airtight container in the refrigerator and reheat in the microwave or oven. To freeze, cool them completely, separate with parchment squares, so they don't stick together and freeze for up to one month.
Nutrition info is based on 1 of 10 pancakes, without garnishes or maple syrup, and without the optional maple syrup added to the batter. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.