The fluffiest vegan buckwheat pancakes – made with dairy-free yogurt for protein and loaded with chocolate chips, they are the perfect easy breakfast or brunch!
Today feels like the perfect day to share a new pancake recipe with you because a) mother’s day is soon b) the weekend is soon c) tomorrow morning is soon. All of which are occasions that pancakes can only enhance. Especially pancakes that involve chocolate.
Let’s chat for a minute about the immense make-mornings-much-better power of these particular pancakes. Big time thick and fluffy cakes speckled with mini chocolate chips in melty-sweet abundance. Vanilla, cinnamon, and sea salt to flavor up all that fluff. A little maple baked in (optional) and a lot of maple syrup-drizzled on top (not optional). This is a very satisfying, very simple, healthy-meets-cake breakfast situation.
You know my standards for pancake fluffiness are high. Like half inch thick and stacked minimum five cakes high high. For the sake of trying new things and variety and stuff, I ventured away from my pancake favorite, quinoa flour, and experimented with buckwheat flour (for the first time ever in my life, WHY HAVE I WAITED SO LONG?). Buckwheat flour definitely delivered on fluff, and bonus points for being much cheaper than quinoa flour too.
Just like quinoa flour, it works solo (no other flours/starches needed!), is gluten-free, and is not technically not a grain. But most importantly the texture – we’re talking light and defined on an almost birthday cake level. There is no uncooked mush lurking at the center of this stack. You deserve better than that kind of sadness in your breakfast life.
True/funny story. My inspiration to even buy buckwheat in the first place came from my dear friend Mandy and her Chai Spiced Buckwheat Pancakes. Because history has proven with food and ingredients that if she likes it, chances are high that I will too. So when I was kitchen free-styling the first test batch for this recipe with what I had in the fridge, the base ended up being a very breakfast-y combination of buckwheat flour and non-dairy yogurt…which is the same thing she used! There are of course other small differences, but if you are feeling spicy and want to hop over and make her recipe instead I wouldn’t blame you because they look AMAZING.
Or if you are anything like me and your mind just jumped to chai spices AND chocolate chips…So. Much. (Yummy.) Yes.
So specifics…
Buckwheat flour. I made my own buckwheat flour with raw buckwheat groats ground in the Vitamix. Whether making your own or buying it, RAW is key. Toasted will yield much darker pancakes with an intense buckwheat flavor. You can usually find raw buckwheat in the bulk bins for pretty cheap.
Yogurt. I tested this recipe with both almond and cashew yogurt, both turned out great. I did test it with just yogurt (no milk), but the batter was a bit too thick. If you want to play with the ratio for thinner/thicker pancakes you could – more yogurt = thicker pancakes, more milk = thinner pancakes. But I wouldn’t recommend going below a one-to-one ratio (1/2 cup of each).
You could try applesauce in place of the yogurt, but I haven’t tested it personally so the texture may be less fluffy/cakey.
Sweetener. I added 2 tablespoons of maple syrup to the pancake batter, but it’s optional. If you are going to load them up with chocolate chips and drown them in maple syrup, maybe not 100% necessary. Up to you!
Substitutions. I have not tested any other flours in this recipe, but if you want an oat flour pancake try these instead. Or for quinoa flour, these.
May these wildly fluffy pancakes bring you all the choc chip breakfast joy!
Chocolate Chip Vegan Buckwheat Pancakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 pancakes 1x
- Category: breakfast
- Cuisine: american
Description
The fluffiest vegan buckwheat pancakes – made with dairy-free yogurt for protein and loaded with chocolate chips, they are the perfect easy breakfast or brunch!
Ingredients
- 3/4 cup (170g) non-dairy yogurt*
- 1/4 cup (60g) non-dairy milk
- 1 cup (160g) buckwheat flour**
- 1–2 tbsp maple syrup (optional)
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 cup mini chocolate chips
Instructions
- In a mixing bowl, combine the yogurt, milk, vanilla, and maple syrup. Whisk.
- Add the flour, baking powder, salt, and cinnamon. Stir to form a thick batter, but do not over mix.
- Fold in the chocolate chips.
- Heat a nonstick pan over medium heat (I still spray it lightly with coconut oil just in case!).
- Drop about 1/4 cup of batter into the pan and spread into a circle. Not too thin or the pancakes won’t be as fluffy.
- Cook until the edges are starting to look brown and you can easily slide a spatula underneath (3-4 minutes). Flip and cook for 2-3 minutes on the second side.
- Repeat until all the batter is gone. I got 6 medium sized pancakes.
- Top with fruit, nut butter, coconut, maple syrup, etc. Enjoy!
Notes
*I have tested them with almond and cashew yogurt, both worked perfectly. You can use other dairy-free or dairy yogurts, although if quite thick (like greek yogurt) consider using less yogurt and more milk (1/2 cup of each). **Either ground from raw buckwheat groats or store-bought raw buckwheat flour. Do not use toasted, that will yield a much darker color and intense nutty buckwheat flavor.
Keywords: breakfast, gluten-free, vegan, fluffy, easy
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Ha! I literally thought “Mandy!” when I saw buckwheat in the title and then there you mentioned her so I knew we were both thinking of her, haha! I still have her chai buckwheat pancake recipe printed out to try very soon. Life is so busy I haven’t had the chance but want to really bad! These look fabulous with the chocolate chips and I share the same standards for fluffy pancakes as well. Can’t stand those crepe thin style pancakes, nope. I like them fluffy but not dense, they gotta be soft and tender. I’ll have to add these to the list to try as well as Mandy’s! I love buckwheat flour! I actually have a dessert in my cookbook using it! The stuff is amazing for moisture and texture. So good to know about the raw buckwheat too, I have the gray kind which works great in baked goods but I can totally see how it would be a bit too much in these! Fabulous recipe Natalie!
Ha that’s so funny, I’ve been meaning to try that recipe since she posted too we just need to have a dang chia buckwheat pancake party already🥞🥞🤗 Her’s look insanely fluffy, plus I know you and I are both a fan of all those warming spices. Girl you are the QUEEN of the extra fluffy and perfect pancake stacks dating all the way back to those classic sweet potatoes ones. Oh great, one more reason it needs to be october already so your book can be MINE😬 I’m excited to try it in desserts too though! Similar to quinoa it makes for a much more defined crumb than oat.. Oh oat flour…it’s a love/hate relationship ha😆
You are one of the internet’s guardian angels. I am so grateful for your recipes. Keep up the good work! I can’t grind dry buckwheat but I’ll soak 160 g for about 6 hrs, drain and subtract the weight difference from your recipe’s fluids. Then my old blender should be able to handle it. It’s a trick I saw on Nutriplanet. Hope it works 😆
Aww thank you Jen, that means a lot❤️ I don’t have much experience with working with soaked grains, but I am really curious about how that method works out so please keep me updated!
Well, Willow and I didn’t waste any time 🙊 we made these this morning!! Kinda funny, I opened my email this morning to send someone a quick message and found the recipe for these pancakes waiting for me (begging to be made)…I never did send that message because the words fluffy and chocolate distracted me! 😂😂 Natalie, I make so many of your recipes for multiple reasons, but more often than not, it has to do with having all of the ingredients on hand! No last minute trips to the store. These. Are. FANTASTIC!!! Perfect texture (no icky, mushy centers), fluffy, and approved by my crazy, finicky child!! Haha!! I used the optional maple syrup in the batter – “optional” basically gives me the green light to go for it 😆 I love maple syrup! My only regret was that I didn’t double the recipe!! All three of us loved these pancakes and we’ll definitely make them again! Isn’t buckwheat flour amazing?!? I barely touch my beloved almond flour these days and instead save it as a treat. Between quinoa flour and buckwheat, it’s been a nice change (and I’m not breaking the bank anymore)! I love how similar our recipes turned out, yet very different! I can’t wait to see what else you create with buckwheat!! Thank you for another delicious recipe, my friend! XO ❤️❤️❤️
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All the credit goes to you on this one my dear, never would’ve happened without your TRY THE BUCKWHEAT encouragement😊 Haha I’m laughing at the distracted from emails by pancakes, sorry bout that hopefully it wasn’t too time sensitive😂 But YIPPEE!! I am so so happy everyone in your house loved them. I was totally laughing when I went back to your recipe and realized I had ended up at almost the exact same combo of ingredients. Proof that we eat and think so very much alike in the kitchen🤗 Quinoa and buckwheat taste quite different to me, but they work really similarly in recipes I am finding. I have to admit I am still pretty obsessed with almond flour baked goods, but the fluff is nowhere near as easy with that stuff. Thank you for the inspiration and I’m excited to experiment with it more too❤️ xoxo
Since I arrived here, this is my super favorite blog of recipes ever!!! You care about beauty, flavor, fluff, simplicity, facility, best ingredients, nutrition, vegan, GF.. just P-E-R-F-E-C-T! .. I will look for raw buckwheats and Can´t wait to try it =)
THANKS!!
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Woohoo!! Welcome Wazinha, and I am so happy you are loving the recipes🤗 I can’t wait to hear how these go for you and which other yummy things you try. Happy baking and weekend!
Buckwheat pancakes are the only kind I make – I usually soak and blend whole buckwheat. I love the addition of yogurt for tang/probiotics/fluffiness! You really put the “CAKE” in pancakes with this extra thick, majorly puffy beauties! Would it be wrong to top them with that chocolate ice cream you posted earlier in the week . . . ?
Since it’s the weekend I think it’d be wrong if we DIDN’T top then with chocolate ice cream, don’t you?😉 Oooh with soaked buckwheat sounds interesting and probably great for digestion and stuff, I’ll have to try that next! Happy saturday, Ashley❤️
I love buckwheat!! I’ve been having buckwheat waffles for breakfast almost every day. I’m usually a waffles over pancakes person because I get very impatient with the flipping (four minutes! it’s agony!), but I will have to try these!
Hahaha I feel you on the food + impatience thing😆 But then cleaning the waffle maker is kind of a pain so gah we just can’t win! But truthfully I think both are worth it for yummy buckwheat breakfasts, I hope you enjoy😊
I’ve tried these twice- the first time following the recipe exactly and the second time using less yogurt and more almond milk to make the batter thinner. These are by far the best vegan gluten free pancakes I’ve tried, and most importantly- they completely cook through the middle and cook as fast as normal pancakes!! Finallllyyy a reliable pancake recipe 🙂
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Woohoo!! I am so so happy you like them Kelly, that’s high praise🤗 Yep, I love playing with that milk/yogurt ratio too for different thicknesses. Now you have a go-to weekend brekkie! Thanks for the feedback and enjoy your sunday❤️
I’ve been looking for a buckwheat pancake recipe and I’m happy to find one here, since I always have success with your recipes!
I have Bob’s red mill buckwheat flour, which I believe is toasted? I have used it to make waffles before and I loved them, and I liked how dark they looked, so I actually just might be a fan of that intense buckwheat flavor? Maybe I’ll give these pancakes a try with the flour I have before I go find some raw buckwheat to grind up myself. I wish it was easier to get raw buckwheat flour, but Bob’s red mill is the only buckwheat flour I can find in my local grocery stores.
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You can absolutely use the toasted buckwheat flour as long as you are okay with the deeper flavor/color. I have never seen raw buckwheat flour for sale either, wouldn’t that be nice though? Good luck and let me know how they turn out with the toasted flour if you go that route😊
Hey Natalie <3
The taste of these pancakes were incredible, but mine weren't fluffy at all! I love buckwheat and I try to make pancakes with it quite a lot of times, but they never turn fluffy. Do you know any factors that make it difficult to make them fluffy? Bad baking powder? Bad flour? I don't know anymore! They always turn out so dense.
Love,
Dana
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Hi Dana! So it definitely could be old baking powder, the flour should be fine though. How thick/thin was your batter? With pancakes if the batter is too thin/runny it will spread a lot when it hits the pan resulting in thinner pancakes so if that’s the case try adding more batter so the batter is thicker. Also quinoa flour is my absolute favorite for fluffy GF pancakes, so if you want to give these a try maybe you will like them better: https://www.feastingonfruit.com/fluffy-quinoa-pancakes/
Hope that helps!
These are a keeper! I think they are a bit more forgiving than the quinoa pancakes. I had on hand Bob’s Red Mill Creamy Buckwheat Hot Cereal and I just grounded that using my hand blender. I also had a small container of coconut yogurt, which was less than what the recipe called but I just used a bit less flour and it worked out perfectly! By the way I didn’t use oil, and these did not stick to the pan! I think next time I am gonna add applesauce and pumpkin instead of yogurt for the pumpkin season ahead =) Also mine did not raise to be as fluffy as yours did, but I am fine with that. I wonder if oil has anything to do with how they puff up while cooking. Thank you for this great, simple, delicious and healthy recipe!!
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I am so happy you liked them! So the fluffiness difference is probably due to the less flour you used, thicker batter = less spreading in the pan = thicker fluffier pancakes. But as long as they taste good that’s what matters😊 Let me know how the pumpkin batch turns out!
I tried making these and they turned out amazing, except for the fact that they really sticked to the pan. It was almost impossible to flip them over, even though I used a good amount of coconut oil. I see your pancakes did not stick at all, so do you know what could be the reason or how I can prevent them from sticking to the pan the next time?
Hmm probably has to do with the type of pan you are using and/or the heat you are cooking them at. I use a non-stick pan and just a light spray of coconut oil, but I do cook at a pretty low heat for longer time which keeps them from sticking too. Maybe try that next time! But I am so happy you liked the taste 🙂
These Pancakes taste so good, I had them this morning for my breakfast so yummy 😋… I used peanut butter with honey and some strawberries for the topping 🙂
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Mmmmmmm I love the sound of your toppings😋😋 I am so happy you loved them!
The absolute best pancakes I had, hands down. I must admit I was forced to swap out buckwheat flour for all purpose and a bit of almond one because I had no buckwheat on hand though (but that was no issue since I don’t need to eat gluten free anyways). But the pancakes turned out so fluffy and delightful that I’ll definitely make this recipe again once I have buckwheat to give the original a try. As always, recipe on point giving me yet another reason to hop on to my go to blog for all sweet things. Keep up the great work Natalie 🙂
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I am so happy you loved them Julie! I bet they were delicious fluffy with the ap flour too, appreciate you sharing that it worked just as well. I am so happy you love the recipes, thanks for the support and happy weekend❤️
I tried these today and the batter turned out super thick. The recipe didn’t have enough liquid in my opinion so I added more milk to it. They tuned out fine. I topped them with a Strawberry Compote, Walnuts and Yogurt.
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Hmm that’s odd, but I’m glad you still got it to work! Did you measure the flour by weight or volume?
YUM, so good! I doubled this recipe and used half toasted buckwheat flour (I like that dark nutty taste!) and half spelt flour. I also used raisins instead of chocolate chips. These will 100% be on rotation in my house! I love the thicker texture with the yogurt and the flavor is amazing. Thank you!
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Oooh I love the sound of your version!! So happy you are loving them, cheers to many more batches😋