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Vegan Buckwheat Pancakes

Perfect for pancake day - or any other day of the year!
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Dessert, Main Course
Servings 3


  • mixing bowl, whisk, pancake pan


  • 2 cups buckwheat flour
  • 1/2 cup gram flour/chickpea flour
  • 1 tsp baking powder
  • 1 1/2 cups oat milk I use a barista oat milk, which has a relatively high fat content. If you're using a lower-fat milk alternative, add a tablespoon of oil to the batter
  • 1/2 cup water
  • 1/2 tsp vanilla omit if making savoury pancakes
  • 1 tbsp sugar omit if making savoury pancakes


  • Mix all your dry ingredients together in a bowl, then add in liquids and whisk until smooth. The mixture will be gloopy, but should be easy to pour - if not, add a little more milk.
  • Preheat a pancake pan over medium heat. Once it's hot, pour in the batter for your first pancake. It should be about 2/3 of a cup per pancake, I use a soup ladel for this as it seems to be the perfect size!
  • Bake for about two minutes, or until lots of bubbles have risen to the surface. Then flip and bake until golden brown.
  • Repeat for all remaining pancakes then serve while still hot!