Best Gluten-Free Vegan Buckwheat Pancakes

When making these delicious pancakes, start with 3/4 cup of liquid and add 1-2 tablespoons more if needed. If you stick with 3/4 cup, the batter will be thick, resulting in 8 medium pancakes. Feel free to add more liquid for thinner pancakes and to make the batter go further. However, be cautious of adding too much liquid - if you do, simply mix in a bit more flour to thicken it up. I personally prefer my pancakes on the thicker side, so I stick with 3/4 cup of liquid. Using up to 1 cup will give you thinner pancakes more like crepes. Both options are tasty, it just depends on your preference! Keep in mind that the batter will thicken slightly as it rests before cooking.

If you want to make blueberry buckwheat pancakes, gently fold in 1/2 cup of fresh blueberries after adding the wet ingredients.

This recipe calls for store-bought light buckwheat flour. I have not tested it with homemade buckwheat flour or other gluten-free flours. Light buckwheat flour will result in pancakes with a more traditional color, while dark buckwheat flour will produce darker, grainier pancakes.

To achieve the best results, it's recommended to use a kitchen scale to measure your ingredients accurately.

This recipe yields 8 medium-sized pancakes, which serves 2 people. If you need to make a larger batch, simply double the ingredients. Leftover pancakes can be stored in the fridge and taste great cold. They also reheat well in the toaster!