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Easy-Vegan Buckwheat Pancakes

Category: Start Your Day Right

Soft and healthy overnight pancakes with buckwheat and sourdough. Vegan-friendly, optionally gluten-free, and quick to cook in the a.m. after resting.
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Clare Greco
Updated on Wed, 21 May 2025 18:58:23 GMT
Fluffy Vegan Buckwheat Pancakes You’ll Love Save
Fluffy Vegan Buckwheat Pancakes You’ll Love | homebitesbyana.com

I came up with these vegan buckwheat pancakes during my big sourdough phase—when the discard kept piling up and I didn’t know what else to do with it. One Saturday, staring hungrily at the jar and not wanting another plain slice of bread, I thought—why not mix sourdough discard with buckwheat flour and see what happens? Turns out, these pancakes are a total staple in our house now. We make them all the time on weekends.

Funny enough, last month even my brother-in-law—he’s not vegan, by the way—asked for these pancakes when he came over. Honestly, if someone who’s skeptical asks for seconds, you know you’re onto something good.

Irresistible Ingredients

  • Simple Pantry Staples: Probably already in your kitchen now
  • Flaxseed Meal: Helps hold things together and sneaks in fiber
  • Applesauce: No eggs here, just applesauce for that perfect texture
  • Buckwheat Flour: Brings in a toasty, gluten-free vibe
  • Sourdough Discard: Don’t worry if it’s been in the fridge a while, it’s great for this
Vegan Sourdough Buckwheat Pancakes Save
Vegan Sourdough Buckwheat Pancakes | homebitesbyana.com

Making Your Pancakes

First, the finishing touch:
Spoon on fresh fruit or pour on some maple syrup—or whatever you’re craving. These pancakes don’t judge.
Perfect Cooking:
When your pan’s heated to medium, pour in the batter. Wait for happy bubbles to show up, then flip them.
Morning Add-ins:
Mix baking soda, baking powder, and the rest of the wet stuff into the batter. This is what helps them puff up.
Rest Time Magic:
The night before, mix your flours, plant milk, and discard—then let them chill until morning. That’s when the flavors pop.
Easy Vegan Sourdough Buckwheat Pancakes Recipe Save
Easy Vegan Sourdough Buckwheat Pancakes Recipe | homebitesbyana.com

Honestly, I’ve lost count of how many times we’ve made these for lazy breakfasts or breakfast-for-dinner. They started just to use up extra discard but ended up being everyone’s favorite meal around here.

Recipe FAQs

→ How do I make these gluten-free?
Just swap in a gluten-free sourdough discard and a mix of gluten-free flours to make them fully GF.
→ Why rest the batter all night?
Letting the batter sit overnight helps the sourdough ferment, so it builds flavor and gets easier on your stomach.
→ Can I keep extra pancakes frozen?
Absolutely! Lay them flat in a bag for freezing up to a month. Throw them in a low toaster setting to heat back up.
→ What replaces applesauce best?
Use mashed bananas, pumpkin puree, or yogurt (pick a non-dairy one for vegan).
→ Which plant milks should I go for?
Soy milk gives the most protein boost, but almond, oat, or coconut all work nicely too.

Vegan Buckwheat Pancakes

Fluffy vegan pancakes made with buckwheat flour and sourdough starter leftovers. Great for breakfast with tons of topping ideas.

Prep Time
15 min
Cooking Time
15 min
Total Time
30 min
By: Ana

Category: Breakfast & Brunch

Skill Level: Intermediate

Cuisine: American

Yields: 6 Servings (12 pancakes)

Dietary Preferences: Vegan, Vegetarian, Dairy-Free

Ingredients

01 1 teaspoon vanilla essence
02 1 tablespoon lemon juice or vinegar (apple cider works great)
03 1 tablespoon flaxseed powder
04 ½ teaspoon sea salt
05 ¼ cup applesauce
06 2 tablespoons maple syrup or natural cane sugar
07 2 tablespoons neutral oil (can use refined coconut, grape seed, or avocado oil) and some extra for cooking
08 1 ripe banana, cut into slices (for topping)
09 Maple syrup for drizzling on top
10 1 cup sourdough discard, gluten-free if needed
11 1 cup buckwheat flour
12 ¼ cup gluten-free, all-purpose, or white whole wheat flour
13 1 cup dairy-free milk (like soy or any other kind of plant milk you like)
14 1 teaspoon baking powder
15 ½ teaspoon baking soda

Steps

Step 01

In a large mixing bowl, combine the buckwheat flour, gluten-free flour, sourdough discard, and plant milk. Cover it up and refrigerate overnight.

Step 02

Next morning, take the batter out of the fridge and let it warm up a bit on the counter. Sprinkle baking soda, salt, and baking powder over the mixture.

Step 03

In another bowl, blend the applesauce, sweetener (maple syrup or sugar), ground flaxseed, vanilla, your chosen oil, and the lemon juice. Pour this into the pancake batter and give it a good stir.

Step 04

Heat up your non-stick skillet or griddle on medium. Add a dab of oil. Pour about ¼ cup of batter for each pancake, letting it cook on one side 2–3 minutes before flipping. Cook the other side for another minute.

Step 05

Lay banana slices on top and pour some maple syrup to finish. Enjoy them with anything else you love!

Notes

  1. Calorie totals don’t include toppings
  2. Store leftovers in a sealed container for up to 3 days in the fridge
  3. Freeze them flat for up to a month
  4. Pop frozen ones into the toaster to reheat—use the lowest heat

Required Equipment

  • Medium-size bowl
  • Small bowl for mixing
  • Non-stick skillet or griddle
  • Flat spatula or pancake turner
  • Rubber spatula

Allergen Information

Review each ingredient for potential allergens and consult a healthcare professional if needed.
  • Includes grains like buckwheat and flour
  • Uses seeds (flaxseed)

Nutrition Facts (Per Serving)

These details are for informational purposes only and don’t replace medical advice.
  • Calories: 208
  • Fat: 6.5 g
  • Carbs: 33.9 g
  • Protein: 4.7 g