Surprisingly fluffy and light, these vegan buckwheat pancakes are quick and easy to whip up in the morning. I based this recipe off my popular Simple Vegan Pancakes, with a few minor changes here and there. Buckwheat flour is a whole grain flour and despite the name, is not related to wheat and is actually gluten free. It has a slightly nutty flavor and is wonderful in pancakes and other baked goods. It’s fairly high in protein and fiber. The flour I used (Anthony’s Organic Buckwheat Flour) is pretty light in color, but other brands will be a darker brown. Either is completely fine, just know the pancakes may look darker than mine, depending on what you have available to you.

Ingredients needed (with substitutions)

Buckwheat flour All purpose flour – To make the pancakes gluten free, substitute more buckwheat flour here. Honestly my family couldn’t tell the difference, but I thought the version made with half buckwheat/half white flour were fluffier and lighter. Whole wheat pastry flour would work here as well.Baking powder – Helps the pancakes get super fluffy!SaltSugar – You could use pure maple syrup, agave or coconut sugar here.Soy milk – Substitute another plant milk as needed, like almond, coconut, hemp or oat milk.Apple cider vinegar – You only need a teaspoon, it helps make them a little “buttermilk” like.Oil – I used canola oil, but you can use any neutral flavored oil or melted coconut oil. Even melted vegan butter works, or leave out for oil free and substitute more milk.

How to make vegan buckwheat pancakes

Flip the pancake over and cook for 1-2 minutes more. Continue with all remaining batter. That’s it!

Leftovers + freezing

Leftover pancakes will keep in the refrigerator in a covered container for up to 5 days and they can also be frozen for longer. I often freeze pancakes for quick breakfasts. Just remove from the freezer and warm either in the microwave or toaster oven.

Want more easy breakfast recipes?

If you enjoyed these vegan buckwheat pancakes, you’ll love these recipes:

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