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20-Minute Fluffy and Light Buckwheat Pancakes (Vegan)

These buckwheat pancakes are light and fluffy, with a slightly nutty taste. Made with a blend of gluten-free flours like buckwheat flour, gluten-free rolled oats, and almond flour - the blend helps to subdue strong buckwheat flavour that many complain about in buckwheat pancake recipes for a deliciously cozy and warming pancake. A simple blender recipe that comes together in 20 minutes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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Nov 17, 2023 (Last updated Apr 29, 2026) by Hannah Sunderani

If you’re on the hunt for a morning breakfast that’s light, fluffy, and slightly nutty then these naturally gluten-free and vegan buckwheat pancakes are a must-try! They’re filled with simple pantry ingredients and are easy to make from scratch in a high speed blender.

I recipe tested these pancakes with buckwheat flour multiple times until perfect. These buckwheat pancakes are blended with a combination of buckwheat flour, almond flour, and oats, which really helps to mellow out the bold buckwheat flavour to make a deliciously nutty pancake that everyone adores.

Rest assured that the whole family will love these buckwheat pancakes, toddlers included! Now let me tell you how to make them so you can make them for yourself pronto! 

The Vegan Buckwheat Pancakes spread across a white plate. The plate is sitting on top of a white backdrop.
All of the ingredients to make the 20-Minute Vegan Buckwheat Pancakes separated into individual bowls. The bowls are sitting on a white backdrop.

Ingredient Notes

If you regularly make gluten-free pancakes from scratch, chances are you have almost everything you need already stocked in the pantry. Below I’ve listed some of the main ingredients:

  • Buckwheat flour: Unlike my Buckwheat Porridge that uses raw buckwheat groats, this recipe utilizes buckwheat flour. You can buy buckwheat flour at the grocery store. I also recipe tested this by blending raw buckwheat groats to make a homemade buckwheat flour and they turned out great!
  • Almond flour: ​I recipe tested this with fine almond flour and coarse almond flour and both work. Since this pancake batter is blended until smooth. So you can use what you have on hand!
  • Oats: ​My preference in vegan cooking is rolled oats. I always have it in my pantry.
  • Chia seeds: This pancake batter uses chia seeds as an egg alternative for binding. I also recipe tested this with flax seeds and it worked great!
Vegan Buckwheat Pancakes stacked on top of each other topped with vegan butter and maple syrup. The pancakes are sitting on a white plate with a fork standing in the pancake stack. The plate is sitting on a white cutting board, with a white backdrop. To the right of the pancakes there is scattered mixed berries and to the left of the stack there is a cup of maple syrup.

How to Make Buckwheat Pancakes

Making these buckwheat pancakes is simple and straightforward! All you’ll need is a blender and a frying pan. Here’s what do to:

A bowl of almond milk with apple cider vinegar being poured into it to make vegan buttermilk. The bowl is white speckled and it's sitting on a light grey countertop.
Mix together the almond milk and apple cider vinegar. This is your vegan buttermilk.
The dry ingredients and maple syrup to make the 20-Minute Vegan Buckwheat Pancakes placed into a blender container. The container is sitting on a white backdrop.
In a blender container, add the dry ingredients and the maple syrup.
The vegan buttermilk being poured from a white bowl. This is going into the dry ingredients and maple syrup. These ingredients are in a blender container. The container is sitting on a white backdrop.
Pour in the buttermilk.
All the ingredients to make the 20-Minute Vegan Buckwheat Porridge blended together to make a pancake batter. This batter is in a blender container. The blender is sitting on a white backdrop.
Blend until smooth. Let thicken 10 minutes.
The Vegan Buckwheat Pancake batter being poured into a grey, greased skillet. In the top right there is another dollop of batter in the skillet. The skillet is sitting on a white backdrop.
Add 1/4 cup of batter to a well oiled hot skillet.
The Buckwheat Pancake batter being cooked on one side. The batter pancakes are on a grey skillet. The skillet is sitting on a white backdrop.
Cook until small bubbles form, 3 minutes.
The Vegan Buckwheat Pancake batter being cooked. The pancakes are on a grey skillet. The skillet is sitting on a white backdrop.
Flip and cook other side.
The Vegan Buckwheat Pancakes spread across a white plate. The plate is sitting on top of a white backdrop.
Continue until you’ve used all the pancakes are made.
A stack of 20-Minute Vegan Buckwheat Pancakes topped with vegan butter and maple syrup being poured. The stack is placed on a white plate with a white cutting board underneath. The cutting board is sitting on a white backdrop with a bowl of mixed berries in the top left and a plate of pancakes in the bottom left.
Stack, add your favourite toppings, and enjoy!

Storage and Freezing Instructions

Leftover pancakes will keep for up to 5 days when stored in an air-tight container in the fridge and reheat best in the toaster, air-fryer, or on a hot griddle or frying pan.

A batch of buckwheat pancakes can also be frozen for up to 3 months. Individually wrap each pancake (or a small stack of pancakes with a piece of parchment paper between each pancake) in plastic wrap, then place them together in a freezer safe bag. 

A stack of 20-Minute Vegan Buckwheat Pancakes topped with vegan butter and maple syrup being poured on top of the stack. The stack is placed on a white plate with a white cutting board underneath. The cutting board is sitting on a white backdrop with a bowl of mixed berries in the top left and a plate of pancakes in the bottom left.

I hope you love these Buckwheat Pancakes as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

GFSF

20-Minute Fluffy and Light Buckwheat Pancakes (Vegan)

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By Hannah Sunderani
These buckwheat pancakes are light and fluffy, with a slightly nutty taste. Made with a blend of gluten-free flours like buckwheat flour, gluten-free rolled oats, and almond flour – the blend helps to subdue strong buckwheat flavour that many complain about in buckwheat pancake recipes for a deliciously cozy and warming pancake. A simple blender recipe that comes together in 20 minutes.
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Stacked buckwheat pancakes topped with a dollop of butter on a white place sitting on top of a white cutting board with white countertop and white backdrop. There is a small jug of maple syrup overtop of the pancakes that's being drizzled onto the top of the pancakes.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serves 12 Pancakes

Ingredients

  • 1 1/2 cups almond milk (or oat milk)
  • 1 ½ tbsp apple cider vinegar
  • ½ teaspoon pure vanilla extract
  • 1/2 cup buckwheat flour
  • 1/4 cup almond flour (ground blanched almonds)
  • 1/4 cup old-fashioned rolled oats
  • 2 tbsp chia seeds
  • 2 tbsp maple syrup
  • 1½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tsp cinnamon
  • ¼ tsp fine sea salt salt
  • Coconut oil (for the skillet)

Instructions

  • In a small bowl, combine the almond milk, apple cider vinegar and vanilla extract. Whisk to combine and set aside. This is your buttermilk.
  • In a blender container add the buckwheat flour, almond flour, oats, chia, maple syrup, baking powder, baking soda, cinnamon and salt. Pour in the buttermilk mixture and blend on high speed for 1-minute or until smooth. Let sit for 10 minutes to thicken.
  • Bring a non-stick skillet to medium heat and add a dollop of coconut oil. Swirl around the skillet. Add ¼ cup of the batter to the skillet and cook until bubbles begin to form and the pancake looks firms around the edges, 3 minutes. Flip and cook the other side until golden browned, 2-3 minutes. Continue this process until you’ve used all the batter, cooking 3 pancakes at a time (if there’s space on the skillet).
  • Optional to keep pancakes warm the oven at 300. Place in a square dish with a lid and warm until ready to eat. Serve with your favourite toppings! I like a square of vegan butter, maple syrup and fresh berries.

Notes

Reheat in toaster or on frying pan.
Recipe will keep for 5 days. Store in an air-tight container in the fridge.
Freeze for up to 3 months

Approvals

Nutrition

Calories: 61kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Sodium: 182mg | Potassium: 103mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 0.04mg | Calcium: 85mg | Iron: 1mg
DID YOU

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    • I haven’t recipe tested without the oats! If you do plan to omit I’d recommend adding 1/4 cup all purpose flour or gluten-free flour but again I haven’t tried!

      Reply