Go Back
+ servings
stack of vegan buckwheat pancakes with coconut whipped cream and blueberries and strawberries on the plate

Easy Vegan Buckwheat Pancakes

Buckwheat Pancakes are a perfect breakfast option for those who want delicious, gluten-free, wheat-free, grain-free, vegan pancakes. These buckwheat pancakes come together easily with just 10 simple ingredients. They are super nutritious and naturally sweetened with coconut sugar, applesauce, and a hint of vanilla!
5 from 31 votes
Print Pin
Course: Breakfast
Cuisine: Gluten-Free, Grain-Free, Vegan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 295kcal
Author: Capri Lilly


  • 1 1/2 cup Buckwheat Flour
  • 1 1/4 cup Non-Dairy Milk of choice
  • 2 tbsp Fresh Lemon Juice (or apple cider vinegar)
  • 1/4 cup Applesauce
  • 3 tbsp Vegan Butter, melted plus more for the skillet
  • 3 tbsp Coconut Sugar (can sub with brown sugar or maple syrup)
  • 1 tsp Cinnamon
  • 1 1/2 tsp Vanilla Extract
  • 2 tsp Baking Powder
  • 1/2 tsp Sea Salt


  • Add the lemon juice (or ACV) to the Non-dairy milk and set aside. Let it sit for 5-7 minutes to curdle.
  • Mix the buckwheat flour (plus regular flour if using), baking powder, sugar, cinnamon, and salt into a large bowl.
  • Add the remaining ingredients and gently mix until the ingredients are incorporated. (Do not overmix, some lumps are okay)
  • Let the batter rest for 10 minutes.
  • Heat a non-stick skillet over medium-low heat. Add a bit of vegan butter or spray lightly with oil. Then scoop about 1/3 of the batter and pour it into the pan. Cook until bubbles start to appear and the edges look dry, about 2-3 minutes. Then, flip the pancake and cook for 1-2 minutes. Repeat until all the batter is gone.
  • Serve with maple syrup, fresh fruit, and enjoy!


Want To Make Your Buckwheat Pancakes Extra Fluffy? Add GF All-Purpose Flour (1:1 ratio)
  • Use 3/4 cup buckwheat flour + 3/4 cup GF All-Purpose flour
Want To Make Blueberry Buckwheat Pancakes?
  • Fold in 1/2 cup fresh blueberries (or berries of choice) into the batter
**The Recipe makes about 8-10 pancakes, depending on the size


Serving: 2pancakes | Calories: 295kcal | Carbohydrates: 47g | Protein: 6.1g | Fat: 10.5g | Saturated Fat: 3g | Sodium: 377mg | Potassium: 538mg | Fiber: 5.1g | Sugar: 14g | Calcium: 134mg | Iron: 2mg