Vegan Baked Buckwheat Banana Pancakes

stack of baked buckwheat banana pancakes with blueberries, bananas, and syrup on top

These Vegan Buckwheat Banana Pancakes are my new go-to pancake recipe. The batter can be whipped up in 10 minutes or less, and they’re naturally gluten-free, dairy-free, and egg-free. They’re even grain-free, if you consider the fact that buckwheat is a grain-like seed, similar to quinoa and amaranth, and doesn’t grow on grasses the same way cereal grains do.

Buckwheat consumption has been linked to lower blood sugar levels in diabetics (source), as well as lowering blood pressure and improving cholesterol levels. (source) I love working with buckwheat flour, particularly freshly ground buckwheat groats, because you don’t have to mix it with other flours or starches, as you have to do with many other gluten-free flours. You can buy buckwheat flour at many grocery stores now, but I prefer to grind my own buckwheat groats because the flavor isn’t as bitter and the color is a little more appealing.

store bought buckwheat versus ground buckwheat pancakes
The hulls are included in most store-bought buckwheat flours, giving it a dark bluish-gray hue, as seen in the pancakes on the left. The pancakes on the right are made with freshly ground buckwheat groats.

I tested this recipe using both the store-bought flour, and my homemade flour that I quickly ground in a coffee grinder. Making my own flour took only 30 seconds, and I think the difference is worth it– but the choice is up to you!ground buckwheat flour

These easy vegan pancakes taste so good that you really don’t need to serve them with syrup. You certainly don’t need as much syrup as you see in the photos I took… my husband was my “photo assistant” for this shoot, and he got a little carried away with the pouring. Ha! I actually grew up putting peanut butter on my pancakes and waffles instead of syrup, and my toddler son likes to walk around eating them plain with his hands, as if they were a slice of bread. So, serve them as you like!

One more thing to note, is that I really love baking these pancakes instead of pan-frying them. Baking them means you can cook all 6 pancakes at once– which is a huge time-saver– and it also means you don’t need to add extra oil to the recipe, because there’s no pan to grease. Simply use a silicone baking mat, or parchment paper, to prevent sticking. If you prefer to fry these in a pan, feel free to do so, but I love having the whole batch ready to go in just 15 minutes of baking time. I hope you’ll enjoy them, too.

baked buckwheat pancakes stacked on a plate with blueberries, bananas, and syrup on top

4.72 from 7 votes
Vegan Buckwheat Banana Pancakes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
These Vegan Buckwheat Banana Pancakes are naturally gluten-free, dairy-free, egg-free, and sweetened only with fresh fruit. Bake them to save time and get breakfast on the table faster!
Course: Breakfast
Servings: 2
Calories: 107 kcal
  • 1/2 cup buckwheat flour (store-bought or ground groats)
  • 2 very ripe bananas , about 3/4 cup mashed
  • 2 tablespoons olive or coconut oil
  • 2 tablespoons water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 2 teaspoons apple cider vinegar
  1. Preheat the oven to 350ºF, if you plan on baking the pancakes. If you'd like to grind your own buckwheat flour, simply pour raw buckwheat groats into a coffee grinder and grind until a fine flour-like texture is achieved, about 30 seconds. Measure the flour after grinding.
  2. In a large bowl, mash the bananas (a few lumps are okay), then add in the ground buckwheat flour, oil, water, cinnamon, vanilla, baking soda, and vinegar. Stir well to create a fairly uniform batter. It will be slightly thicker than traditional pancake batter, not quite as runny.
  3. To bake the pancakes, scoop the batter using a scant 1/4 cup measure, creating about 6 evenly sized mounds on a large lined baking sheet. Use the back of a spoon to spread the pancakes out, creating pancakes that are roughly 5- or 6-inches in diameter, and about 1/4-inch thick. Bake until the centers are firm, about 15 minutes at 350ºF.
  4. If you prefer to pan-fry the pancakes, pour the scant 1/4-cup of batter into a greased skillet over medium heat, and use the back of a spoon to flatten the pancake into your desired size and thickness. (About 5 or 6 inches wide) Allow the top to bubble and the edges of the pancake to dry, about 4 or 5 minutes, then flip and cook through on the other side.
  5. Serve warm, with fresh fruit and pure maple syrup, if desired.

buckwheat pancake batter on a baking sheet being put into the oven

This recipe makes 6 pancakes, enough to serve 2 people. Feel free to double or triple the recipe to have extras! I think these would keep well in the fridge for up to a week. I haven’t tried freezing them yet, but I imagine they would freeze and thaw well, too.

Reader Feedback: Do you like working with buckwheat flour, too? Let me know if you want to see more buckwheat recipes in the future!


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Erin L

I agree, the store bought flour was NOT as good as home-ground. Too dry and packed in, I think. Taste was good but drier with store bought. A FAVORITE with homemade flour!!! Love these. And love baking them, too! So easy.


Great and easy recipe! I used frozen ripe bananas so I didn’t add the water called for in the recipe. Also I used Pure Living organic buckwheat flour and I’m very happy with the results. They turned out a beautiful tan color and not a bitter aftertaste at all. I forgot to turn them over half way through and they turned out just fine. My celiac sister absolutely loved them!
I went ahead and made the buckwheat banana muffin recipe from Detoxinista the same day with amazing results, although I did add chocolate chips to those:)

Jessika Brandt

Made them this morning and they were wonderful 🙂 My family loved them.
Thanks for the great recipe.

    Megan Gilmore

    I’m glad you and your family enjoyed them! Thanks for letting me know. 🙂


The first couple times I made these pancakes, they were amazing and unique! Very cake and pancake like. However, since then I have been trying to make them, and have had terrible time and difficulty–very gooey and un-pancake like. I cannot understand the reason, but these have not turned out well for me lately.


Thank you for your wonderful recipes! I tried the buckwheat cookies and now the pancakes and they came out perfect! I tried to pan-fried them at first, but it did not work. I used Flaxseed oil, I wonder if that is why. Either way, keep up the great work!

Terri Roback


Rachelle Johnson

Your recipes look lovely! I look forward to trying them and possibly purchasing your recipe books. I did want to say the information you gave about buckwheat to my knowledge is incorrect. Buckwheat is actually a grain-like seed not a seed like grain, which means that is what makes it gluten-free and safe for those avoiding gluten.

    Megan Gilmore

    Yes, I totally switched that around when I typed it out, didn’t I? Just fixed it! 😉

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