Last Updated on August 4, 2026 by Tanya
These vegan, gluten free Buckwheat Pancakes are a wholesome and delicious way to start your day. Made with nutrient-dense buckwheat flour, these pancakes are naturally gluten-free and high in fibre, with a rich, mildly nutty flavour. They are light and fluffy, and are not only delicious but also nourishing, making them the perfect way to kickstart your morning. Whether you’re gluten-free, vegan, or simply looking for a tasty breakfast, these buckwheat pancakes won’t disappoint!
I started experimenting with buckwheat flour when I wanted a naturally gluten-free pancake that didn’t rely on a store-bought flour blend — and I was surprised by how light and fluffy these turned out despite buckwheat’s reputation for being a bit dense and earthy. The apple cider vinegar and baking soda combo is the real trick here, giving these pancakes that classic fluffy rise you’d expect from a traditional recipe. My favourite way to serve these is with the pink pitaya drizzle below — it turns an everyday breakfast into something that feels a little special.
Ingredients
- Buckwheat Flour – Buckwheat flour is the main ingredient in these pancakes, providing a slightly nutty, earthy flavour. Despite its name, buckwheat is gluten-free, making it an great option for those with gluten sensitivities. It’s also rich in fibre, protein, and essential nutrients like magnesium, and iron. Make sure you choose a light buckwheat flour with a fine texture, not a dark blend which will make the pancakes denser.
- Baking Powder and Baking Soda – The combination of these helps the pancakes rise and helps the pancakes rise and become fluffy.
- Apple Cider Vinegar – This plays a key role in vegan pancake recipes, its primary purpose being to work with the baking soda and baking powder to create a light and fluffy texture.
- Plant-based milk – Plant-based milk (such as almond, oat, soy, or coconut milk) is used to create the batter for these pancakes. You can also use almond milk, oat milk, or my homemade nut milk recipe!
- Maple syrup – Maple syrup adds natural sweetness to the pancakes. It also contributes a subtle caramel flavour that pairs perfectly with the nutty taste of buckwheat.
- Vanilla Essence– Vanilla essence enhances the flavour of the pancakes, adding a warm, aromatic sweetness.
The pancakes can be served with maple syrup, fresh berries, bananas, or my ‘Pink Pitaya Drizzle’ (see notes).
Craving something a little more savoury with your buckwheat? Try my Buckwheat Pancakes with a Creamy Mushroom Filling — similar base, completely different flavour direction.
FAQs
Yes, despite its name, buckwheat is not related to wheat and is naturally gluten-free. Just double check your packet is labelled gluten-free if you have coeliac disease, as cross-contamination can occur during processing.
This batter is best made fresh, as the baking soda and apple cider vinegar reaction works best right before cooking for the fluffiest texture.
Make sure you’re using a light, fine buckwheat flour rather than a dark blend, and avoid overmixing the batter — a few small lumps are fine.
Yes — let them cool completely, then freeze in a single layer before transferring to a bag or container. Reheat in the toaster or a warm pan.
Related
Looking for other recipes like this? Try these:
Ingredients
- 1.5 cups buckwheat flour
- 1.5 cups plant-based milk
- 3 tablespoon maple syrup
- 2 teaspoon apple cider vinegar
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- ¼ teaspoon baking soda
- 1 tablespoon plant-based butter (for frying)
Instructions
- Add buckwheat flour, plant-based milk maple syrup, apple cider vinegar, baking powder, vanilla essence and baking soda to food processor.
- Blend until mixture forms a smooth batter with no lumps.
- First, warm your non-stick pan over medium heat. Add a small amount of plant-based butter to pan and melt, swirling around to cover most areas of pan. Alternatively use use cooking oil spray to cover the entire pan surface (prevents the pancakes from sticking to the pan).
- Ladle a portion of the mixture into the pan- enough to make medium sized pancakes (around 10cm wide)
- Cook over low-medium heat for around 2-3 mins until golden brown. When done flip pancake over using spatula. Cook a further 1-2 mins until pancake cooked through. Repeat for rest of mixture.
- Serve with berries, coconut yoghurt, maple syrup or jam. Alternatively serve with my 'pink pitaya' drizzle (see notes).
