Best Moist Vegan Buckwheat Pancake Recipe for Breakfast

There’s something truly special about waking up to a stack of fluffy, moist pancakes. But when you want to keep things plant-based and nutritious, buckwheat pancakes are a delightful option.

Buckwheat, despite its name, is gluten-free and packed with protein, fiber, and essential minerals. This vegan buckwheat pancake recipe not only embraces those health benefits but also delivers on texture and flavor, ensuring every bite is irresistibly soft and moist.

Whether you’re vegan, gluten-sensitive, or just looking to shake up your breakfast routine, these pancakes will become your go-to.

In this detailed recipe, I’ll guide you through the perfect combination of ingredients and techniques to achieve pancakes that are tender, fluffy, and full of flavor. Plus, I’ll share tips for customizing them and suggestions for serving that will elevate your breakfast or brunch to a whole new level.

Why You’ll Love This Recipe

This recipe is designed to be simple, wholesome, and incredibly satisfying. Using buckwheat flour gives the pancakes a hearty, nutty flavor and a slightly denser texture than traditional wheat pancakes, but we’ve balanced that with the right vegan binders to keep them moist and fluffy.

It’s perfect for anyone following a vegan or gluten-free diet, but also for those who just want a nutritious breakfast without compromising taste. The recipe uses natural sweeteners and plant-based milk for a wholesome feel, and the pancakes cook up beautifully golden with crispy edges and a soft center.

Plus, these pancakes are incredibly versatile – you can add fruits, nuts, or spices to tailor them to your taste buds or dietary needs.

Ingredients

• 1 cup buckwheat flour (ensure gluten-free if needed)
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1 tablespoon coconut sugar or maple syrup (optional for sweetness)
• 1 teaspoon baking powder (gluten-free if required)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup plant-based milk (almond, oat, soy, or your favorite)
• 1 teaspoon apple cider vinegar (to react with baking soda for fluffiness)
• 2 tablespoons melted coconut oil or neutral oil
• 1 teaspoon vanilla extract

Equipment

• Mixing bowls (medium and small)
• Whisk or fork
• Measuring cups and spoons
• Non-stick skillet or griddle
• Spatula
• Optional: blender or food processor (for very smooth batter)

Instructions

1. Prepare the flax egg: In a small bowl, combine the ground flaxseed with 3 tablespoons of water. Stir well and let it sit for about 5 minutes until it becomes gel-like.
2. Mix dry ingredients: In a medium bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, and coconut sugar (if using).
3. Combine wet ingredients: In another bowl, mix the plant-based milk, apple cider vinegar, melted coconut oil, vanilla extract, and the flax egg until fully combined.
4. Make the batter: Pour the wet ingredients into the dry ingredients. Gently fold together using a spatula or whisk until just combined. Avoid overmixing – some small lumps are okay.
5. Rest the batter: Let the batter sit for 5-10 minutes. This allows the buckwheat flour to absorb the liquid and the baking agents to activate for fluffier pancakes.
6. Heat the skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or vegan butter.
7. Cook the pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges start to look set, about 2-3 minutes.
8. Flip carefully: Flip the pancakes and cook for another 2 minutes or until golden brown and cooked through.
9. Keep warm and serve: Repeat with the remaining batter, keeping cooked pancakes warm in a low oven if desired.

Tips & Variations

“For extra fluffiness, make sure to let your batter rest before cooking—it makes a world of difference!”

• Make it fruity: Fold in fresh blueberries, sliced bananas, or chopped apples into the batter before cooking.
• Add spices: A pinch of cinnamon, nutmeg, or cardamom can add warmth and depth of flavor.
• Nutty crunch: Sprinkle chopped walnuts, pecans, or hemp seeds on the batter once on the skillet for added texture.
• Syrup swap: Instead of coconut sugar, use maple syrup or agave nectar for natural sweetness.
• Gluten-free tip: Ensure your baking powder is gluten-free and that buckwheat flour is labeled as gluten-free if you have sensitivities.
• Vegan buttermilk: The combination of plant milk and vinegar acts as a vegan buttermilk to help the pancakes rise and remain moist.

Nutrition Facts

Serving Suggestions

These moist vegan buckwheat pancakes pair wonderfully with an array of toppings and sides. For a classic touch, drizzle with pure maple syrup or agave nectar and add fresh berries or sliced bananas on top.

For a savory twist, try topping your pancakes with sautéed mushrooms, vegan cream cheese, or avocado slices with a sprinkle of fresh herbs. You can also serve alongside crispy vegan bacon or sautéed greens for a hearty brunch.

If you love experimenting with flavors, consider pairing your pancakes with homemade nut butters or a dollop of coconut yogurt for extra creaminess.

Conclusion

This best moist vegan buckwheat pancake recipe is a delicious, wholesome way to start your day on a positive note. It combines the hearty, nutty flavor of buckwheat with plant-based ingredients that keep it moist, fluffy, and satisfying.

The recipe is straightforward enough for beginners but versatile enough to customize to your liking.

Whether you’re preparing a weekend brunch for family or a quick weekday breakfast, these pancakes are sure to please everyone at the table. Don’t forget to check out other tasty recipes like the Jamaican Minced Beef Recipes, Magic Dough Recipe, and the sweet Marzipan Challah Recipe to expand your culinary horizons and keep your kitchen adventures exciting!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Moist Vegan Buckwheat Pancake Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Fluffy and moist vegan buckwheat pancakes perfect for a wholesome breakfast. Easy to make with simple ingredients and naturally gluten-free.”, “prepTime”: “PT10M”, “cookTime”: “PT15M”, “totalTime”: “PT25M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup buckwheat flour”, “1 tablespoon ground flaxseed”, “3/4 cup almond milk”, “1 tablespoon apple cider vinegar”, “2 tablespoons maple syrup”, “1 teaspoon baking powder”, “1/2 teaspoon baking soda”, “1/4 teaspoon salt”, “1 teaspoon vanilla extract”, “2 tablespoons melted coconut oil”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “In a small bowl, mix flaxseed with almond milk and let sit for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, whisk together buckwheat flour, baking powder, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “Add flaxseed mixture, apple cider vinegar, maple syrup, vanilla extract, and melted coconut oil to dry ingredients.”}, {“@type”: “HowToStep”, “text”: “Stir until just combined; do not overmix.”}, {“@type”: “HowToStep”, “text”: “Heat a non-stick pan over medium heat and lightly grease it.”}, {“@type”: “HowToStep”, “text”: “Pour 1/4 cup batter per pancake onto the pan.”}, {“@type”: “HowToStep”, “text”: “Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook another 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Serve warm with your favorite toppings.”}], “nutrition”: {“calories”: “180”, “proteinContent”: “4g”, “fatContent”: “7g”, “carbohydrateContent”: “26g”}}