These buckwheat pancakes are light, tender, and naturally flavorful, made without gluten, eggs, or dairy. Perfect for a nourishing breakfast or brunch, they deliver a wholesome taste with simple pantry ingredients and a satisfying texture that works beautifully with both sweet and savory toppings.
Why You’ll Love This Recipe
These pancakes are ideal if you’re looking for a plant-based, allergy-friendly option that doesn’t compromise on taste. Buckwheat brings a rich, nutty flavor while keeping the recipe naturally gluten-free. The batter comes together quickly, cooks evenly, and results in pancakes that are soft inside with lightly crisp edges. They’re versatile, freezer-friendly, and suitable for everyday breakfasts or special weekend meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup buckwheat flour
1 tablespoon coconut sugar or cane sugar
1 tablespoon baking powder
1/4 teaspoon fine salt
1 cup unsweetened almond milk (or any plant-based milk)
1 tablespoon olive oil or neutral vegetable oil
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
Additional oil for greasing the pan
Directions
In a medium bowl, combine the buckwheat flour, coconut sugar, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the almond milk, olive oil, vanilla extract, and apple cider vinegar.
Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. Let the batter rest for 5 minutes to slightly thicken.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.
Pour about 1/4 cup of batter onto the hot pan for each pancake.
Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden and cooked through.
Repeat with the remaining batter, greasing the pan as needed. Serve warm.
Servings and timing
This recipe makes approximately 8 medium pancakes, serving 2 to 3 people.
Preparation time is about 10 minutes, with a resting time of 5 minutes and a cooking time of 15 minutes, for a total of around 30 minutes.
Variations
You can add a teaspoon of cinnamon or cardamom to the dry ingredients for extra warmth. For a heartier version, fold in 2 tablespoons of ground flaxseed or chia seeds. If you prefer savory pancakes, omit the sugar and vanilla, and add a pinch of garlic powder or herbs.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat in a skillet over low heat or in a toaster until warmed through.
FAQs
Are buckwheat pancakes completely gluten-free?
Yes, buckwheat is naturally gluten-free and suitable for those avoiding gluten, as long as the flour is certified gluten-free.
Do these pancakes taste like regular pancakes?
They have a slightly nutty, earthy flavor, but the texture is similar to classic pancakes and pairs well with common toppings.
Can I use another plant-based milk?
Yes, soy milk, oat milk, or rice milk work well in this recipe with the same measurements.
Why is apple cider vinegar used?
It reacts with the baking powder to help the pancakes rise and become fluffy, without affecting the taste.
Can I make the batter ahead of time?
It’s best used fresh, but you can refrigerate the batter for up to 12 hours and stir before cooking.
Are these pancakes suitable for children?
Yes, they are made with simple, wholesome ingredients and are suitable for all ages.
Can I make them oil-free?
You can reduce the oil, but a small amount helps prevent sticking and improves texture.
What toppings work best with these pancakes?
Fresh fruit, maple syrup, nut butter, or a drizzle of date syrup all pair nicely.
Can I use homemade buckwheat flour?
Yes, as long as it’s finely ground, homemade buckwheat flour works well in this recipe.
Why let the batter rest?
Resting allows the flour to hydrate fully, resulting in a smoother batter and better texture.
Conclusion
These buckwheat pancakes prove that you don’t need gluten, eggs, or dairy to enjoy a delicious and satisfying breakfast. With minimal ingredients and simple steps, they’re a reliable go-to recipe that fits a variety of dietary needs while delivering great flavor every time.
Light, fluffy, and full of nutty flavor, these gluten-free, egg-free, and dairy-free buckwheat pancakes are an allergy-friendly breakfast option made with simple, wholesome ingredients.
Ingredients
1 cup buckwheat flour
1 tablespoon coconut sugar or cane sugar
1 tablespoon baking powder
1/4 teaspoon fine salt
1 cup unsweetened almond milk (or any plant-based milk)
1 tablespoon olive oil or neutral vegetable oil
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
Additional oil for greasing the pan
Instructions
In a medium bowl, whisk together buckwheat flour, sugar, baking powder, and salt.
In another bowl, mix almond milk, olive oil, vanilla extract, and apple cider vinegar.
Combine wet and dry ingredients, stirring until smooth. Let rest for 5 minutes.
Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
Pour about 1/4 cup of batter for each pancake onto the pan.
Cook for 2–3 minutes until bubbles form and edges set, then flip and cook another 1–2 minutes.
Repeat with remaining batter, greasing pan as needed. Serve warm with toppings of choice.
Notes
Add cinnamon or cardamom to the batter for extra flavor.
Fold in ground flaxseed or chia for a heartier pancake.
Omit sugar and vanilla for savory versions and add herbs or garlic powder.
