Fluffy Buckwheat Pancakes with Blueberry Sauce

Fluffy Buckwheat Pancakes with Blueberry Sauce



Words cannot even describe how excited I am to share this recipe with you all. I have finally perfected a basic gluten-free vegan pancake recipe! If you have followed me for a while you might have noticed that I have uploaded a few pancake recipes already. Heck, I even have a separate pancake category! The only thing I was not pleased with on my previous ones was the texture. They are all a bit too heavy for my liking, though they taste absolutely delicious. Still, I really wanted to make pancakes that were more similar to the typical American pancakes in both taste and texture. Some other requirements was that it should be very low in fat.


I never use processed oils of any kind but some of my other recipes contain nuts and/or seeds, which is something I wanted this recipe to be without. If you have a nut allergy this recipe is perfect for you, as long as you use a plant-based milk not made from nuts (such as oat or rice milk)


Fluffy Buckwheat Pancakes with Blueberry Sauce


My mission to make these magical pancakes started… horribly. I went along with my habits and used oat flour as the main flour. This produced tasty but very heavy pancakes that stuck to my pan like crazy. Considering how amazing my non-stick pan is, I though that this would be impossible but apparently not. Learn from my mistakes and do not attempt to make this using oat flour. Needless to say, the first batch was a no-go.


Second try was pure perfection. Fluffy and sweet (but not too sweet) pancakes, perfect for weekend morning breakfasts. Seriously, if you serve this for breakfast to a bunch of omnivores they will not even be able to tell that it is vegan. Just remember to make plenty of blueberry sauce since it goes very quickly. If you want to be really fancy, go ahead and make some Raw Vegan Cashew Cream next to this as well. Your friends will love you for all eternity.


Speaking of toppings, who needs refined syrup anyways when you can drown the pancakes in a sugar-free homemade blueberry sauce? 


Fluffy Buckwheat Pancakes with Blueberry Sauce


Gluten-Free Vegan Buckwheat Pancakes

makes 10-15 thick pancakes


  • 2 cups homemade almond milk (or other dairy-free milk)
  • 1 1/2 cup buckwheat flour *
  • 1 cup dates, pitted
  • 2 tsp vanilla essence
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • juice from 1/2 lemon, optional but recommended

Blueberry sauce:

  • 2 cups frozen blueberries (preferably organic)
  • 1/2 cup dates
  • 1/3 cup water (more if needed)



1. In a large mixing bowl, whisk together all of the dry ingredients. Place the dates, 1 cup of almond milk, lemon juice and vanilla essence in a high-speed blender/food processor and blend until you have a smooth paste. Stir this mixture in with the dry ingredients and remaining 1 cup of almond milk until you have a relatively thick batter. 

2. Heat up a non-stick pan on medium heat before pouring in about 1/4 cup batter per pancake. When the pancakes has started to firm up on the upward-facing side, flip around and cook on the other side until they are a deep 
golden color. It is very important that you do not have a too high heat, as this will result in burnt and/or uncooked pancakes. Place the pancakes on a plate and place a towel on top to retain the heat. Repeat until all of the batter has been used.

3. While that is cooking we are going to make the blueberry sauce. Simply add all of the ingredients listed into a medium-sized pot and bring to a simmer. When the blueberries are no longer frozen (and the dates are soft enough to be blended) grab a hand-blender or transfer sauce to a regular blender, and pulse until properly combined. Pour this into a jar and set aside.

Now simply drizzle the sauce on to the pancakes, garnish with a handful of additional blueberries and enjoy!


Fluffy Buckwheat Pancakes with Blueberry Sauce

Fluffy Buckwheat Pancakes with Blueberry Sauce


Updated notes:

  • Turns out in a lot of foreign countries, regular buckwheat flour is a lot heavier and dark grey in colour. That would not be recommended for this recipe. Look for a brand that looks off-white in colour.
  • You might be able to substitute the buckwheat flour for a different one, such as brown rice flour. I cannot vouch for the result myself but some readers have tried it and apparently it worked perfectly!


Enough of my ramblings, enjoy your pancakes!


  1. melanie says

    Your posts are always so beautifully written. I have followed you for a while and tried out many recipes, yet never commented. However, today I feel i need to give thanks for your beautiful recipes! Thank you :)

    • says

      aww, thank you so much Melanie! These kind of comments always warms my heart, it is so nice to hear that the work I put in is appreciated. It truly means a lot :)

      I am happy to hear that you enjoy the recipes, and best wishes to you!

    • says

      I honestly have no idea how it would work using corn flour. Consistency-wise it should be ok, but I am clueless as to how it will taste. You will just have to try it out for yourself, I guess :P
      As for the dates, if they are completely sun-dried, place them in a pot with the almond milk and gently boil them until soft and easily blend-able. It should only take a couple of minutes!

  2. Cassandra says

    Your amazing ! Good on you for being a vegan at such a young age. I am 22 and have been clean eating since late last year and have never wanted to eat meat again. I’m in the process of being a vegan. I know how wrong it is to still be having milk but after reading your blog I’m promising not to drink it ever again & just suck it up drinking soy milk. Thanks for the motoviation & also for opening my eyes. Keep up the great work :)

    • says

      Thank you so much for the lovely comment Cassandra! I am so happy to hear that you find my blog inspiring, it is my main goal for doing all this. If you ever have any questions, do not hesitate to ask! Oh and if you ever tire with soy milk, you should try making your own almond milk! It is my favorite dairy-free milk alternative :)

  3. Caroline says

    Hello Solveig,

    Thanks for the recipe, it is nice. However, I was wondering if you had in mind a recipe in which I could use the remaining pieces of almond that I usually discard in the process of making almond milk?
    (I am prone to candida yeast infection, so any recipe with no or very low sugar is most welcome)
    Thank you!

  4. Caroline says

    Thank you, I’ll try. I usually make a mean coconut tart for dessert (the only vegan and low sugar dessert I know), but I’ll definitely try the newly posted banoffee (though I’ve never actually tried a real one!)

  5. Lindsey says

    Hey there, just wanted to stop by and share that I made this recipe for my family for Mother’s Day Brunch and it was a massive hit! My mom’s favorite breakfast are banana pecan pancakes so we added in some pecans and banana slices to these while they were working and it worked like a charm. Thanks for the wonderful recipe. I’m the only vegan in my family and they’re still extremely skeptical about vegan recipes but this one completely won them over. I absolutely adore your entire website, you’re a total vegan cooking genius xxx

    • says

      Hi Lindsey,
      I am so happy to hear you guys enjoyed it! Thank you so much for the lovely comment and feedback. I hope you like all the other recipes you try out and if you ever have any questions, be sure to let me know! :)

  6. Amelie says

    hello! I love all your recipes! They’re so delicious and healthy! However, when I tried making this recipe I didn’t have buckwheat flour, so I used brown rice flour and like every vegan pancake recipe, I have such a hard time flipping them in the pan and getting that thick texture. Did I do something wrong?

    Thank you!

  7. Penny says

    Hi I’m just came across your site after searching for vegan, gluten-free pancakes. I’m so impressed! The effort you’ve obviously gone to, your instructions, descriptions and beautiful pictures. Thanks so much, I’m looking forward to trying out these recipes.
    Keep it up!

  8. Joni says

    Sadly I tried to substitute coconut flour and had an epic fail! Will try and source some buckwheat flour and try again!

  9. Danielle says

    Best Buckwheat pancakes ever!!! These are just the best my kids loved them and so simple to make. Thank you.

  10. says

    Heya! I’m a big fan from Estonia – and I really want to make these tomorrow morning and I actually thought of preparing the batter now – to be able to eat it quicker once I wake up LOL. Although – I have one question – could you add a photo/ link a photo – or give me an estimate in grams – how big is the cup you use? I am always so confused when people use ‘cup’ measurements – cause I do not grasp how big of a cup that actually is and that messes up my attempts at these delicious goodies! Hope you will see this message ASAP and I won’t have to miss out on these pancakes tomorrow morning!

  11. says

    Found some ancient-times measuring cup, that actually has “1 cups, 2 cups” etc written on it – so I made the batter – excited!

  12. says

    Great recipe! I am pregnant and all I am craving is this. I added some pure maple syrup to the sauce as well and it YUM! From a fellow raw foodie, thanks!!!

  13. says

    I just stumbled on your website looking for a buckwheat pancake recipe that was vegan and went to your page mostly because it was so beautifully layed out…this makes a difference too. Plus the recipe looks perfect! Question…does the lemon juice affect the taste much? It sounds like a lot of lemon…thanks!

    • says

      Hey Ava, I believe the lemon juice creates the “buttermilk” effect. I let it sit in the milk for five minutes until it “curdles”, then I blend it with the rest of the wet ingredients. You could also use apple cider vinegar (any vinegar really) to the same effect. If you want to be really decadent with the recipe you could make full fat coconut buttermilk…

  14. candace leigh says

    My son said these were the best ever! He doesnt say that often and hes almost 4 so its super cute! I have a tendency to roughly read recipes but for the most part I followed yours to a tee. I didnt want to use up all my dates so I only used about 7 and added a litl honey and a handful of walnuts in the blender. Overall fam was impressed. Thanks for sharing from one gluten free vegan to another!

  15. says

    thank you, these were awesome. I made them twice over the weekend, I added 1 scoop of stevia to the batter the 2nd time with a vanilla coconut milk whipped cream topping, the wife loved it :)

  16. Sam says

    I’ve been trying for ages to make buckwheat pancakes that are light and fluffy like american style ones, and have failed miserably time after time. This recipe gave a perfect texture and is absolutely delicious!! It’s so good to know that even though I can’t eat gluten I can still make all these yummy recipes that you post! So glad I came across this website :)

  17. Nillie says

    Haven’t tried any of your recipes yet BUT, as a vegan that can’t eat gluten, your blog is exactly what I’ve been searching for! Can’t wait to try some recipes out :)

  18. Elena says

    I made these for breakfast this morning. I’m amazed that a gf, vegan pancake can work with just buckwheat flour. I guess the date mixture must hold them together. Thanks for the recipe, I’ll try them again soon with a different flour or mix of flours, just for fun.

  19. Gnine says

    Hi, I really want to try these, but can’t have dates. :( Can you think of another substitute that will come close? Thanks!

  20. Alyssa June says

    I just made these and they were so delicious, almost like a cookie. My date/milk mix was very thin, but it still worked. Great recipe.

  21. Danielle says

    Hi my name is Danielle & my son right now cannot have blueberries can I substitute the blueberries for raspberries for the sauce?

  22. Hezma says

    I just tried these, I don’t have a non stick pan so I put it in the oven I also used chocolate almond milk instead of home made and low and behold I ended up with a really healthy chocolate cake that tasted fabulous.

    • Gnine says

      I tried the raisins and prunes as suggested, and they just didn’t work out. I might try with figs, unless you have any other suggestions. I really want a great, go-to buckwheat recipe. Thanks!

  23. Emma says

    Hey, this recipe looks fantastic but I can’t have dates or other dried fruits – do you think it would work if I used mashed banana instead of the dates (and maybe a little more flour or some flaxseed)? Thanks!

  24. says

    I think buckwheat in Norway might be different from buckwheat in the USA. My husband tried this recipe and it didn’t work out. The pancakes were very dark (as all of our other buckwheat pancakes are), but they just weren’t cooking. I’m wondering if the buckwheat you used has a gluten-free flour in it, or is just a different species of buckwheat.

    • Gwen says

      There is both dark and light buckwheat flour. I think you want to make sure you use light buckwheat flour to get the same results. This is what I used and they turned out perfectly.

      • says

        Gwen is absolutely right! I will start specifying it in my recipes from now on. Turns out in some countries, regular buckwheat flour is very dark and grey in colour. Mine, while being whole grain, is a light off-white! All I can recommend is looking at different brands until you find a light version!

  25. Teri says

    Just tried these and instead of blueberries we used cinnamon apples with some chia seeds and hand-rolled butter. We put some of the apples into the mixture and saved the rest for the top of the pancakes. Well the whole family was too busy devouring them to even realize there was not syrup on them…….this recipe was such a joy to find (a little messy to make, but a joy to eat). Thank you for posting such delicious things!

  26. says

    Just made these with brown rice flour and they are super delicious! My son has loads of food intolerances, but these are probably the best pancakes I have made yet! Thank you

  27. Adrienne says

    I just made these and they were very good — but mine were extremely dark, not at all like your picture. My bag of buckwheat flour did not say that it was toasted — but could that be why? What type of buckwheat flour do you use? And thank you for this great recipe! :-)

    • says

      I will start specifying what kind of buckwheat flour I use in my recipes from now on. Turns out in some countries “regular” buckwheat flour is very dark and grey in colour. Mine, while being whole grain, is a light off-white! All I can recommend is looking at different brands until you find a light version! Hope this helped (and sorry for such a late response!) :)

  28. Shelley says

    I couldn’t find dates that fit our allergy needs so I subbed dried plums. It turned the batter brown and my boys think they are chocolate pancakes. Huge hit!

  29. Summer says

    I just made these this morning, but I substituted brown rice and sorghum flour for the buckwheat because I am not a huge fan of buckwheat. And let me tell you, since going vegan and gluten, these are the best pancakes I have ever had, maybe even of all time. They are so fluffy and delicious. I was so surprised that something this cruelty and gluten free could taste so yummy and with very wholesome ingredients! I topped with some homemade chocolate maple coconut whipped cream and bananas and I had myself one of the best meals ever!

  30. fruitopia says

    By “blueberries” do you mean the American blueberries, with bright blue skin and green flesh? Or the European blueberries with darker blue skin and reddish-purple flesh? In the UK “blueberries” always means the American ones, and “bilberries” refers to the European ones. However, in mainland Europe blueberries in the native language usually refers to the native berry. I ask out of curiosity because the blueberry sauce looks very dark and bilberry-ish. It’s not important though, as you said any berry will work :D

    Also, one more suggestion, since buckwheat flour can taste “burnt” or “earthy”, you can buy raw buckwheat groats, and process them into flour yourself in a high-powdered blender or coffee grinder, or just buy ready-ground raw buckwheat flour.

    Thank you for taking your time to share your recipes. I’m 22 and have been vegan for 7-8 years now, so it’s always nice to see more teenage vegans appearing everywhere :D I swear, veganism was a total rarity when I first started, people didn’t even know the meaning of the word!

    • says

      Wow, I had no idea there were different meanings for blueberries in the UK! You are absolutely right, I use the European blueberries (or well, bilberry) that are a very dark purple in colour. Haha, I’ve learnt something new there!

      I think there is also a difference between buckwheat flours as well (at least I’ve been told that by my American readers). In some countries the flour is completely grey and very dense, whereas up here in Norway they are a light off-white with a much more neutral flavour. It is still whole grain! I will certainly keep in mind that I can grind them myself though ;)

      Best wishes,

  31. Laura says

    Yum yum yum! I made some adjustments so that I didn’t have to leave my house on a Sunday morning. :) I used a ripe banana instead of dates, and half buckwheat, half brown rice flour for consistency. What delicious pancakes! Thank you for the recipe!

  32. Charity Norem says

    We made these for my husband’s birthday dinner last weekend (He loves pancakes), and everyone enjoyed them! His mom appreciated that we found a gluten free recipe for her, and the non-vegans present didn’t even notice that the yummy morsels were animal free. Huge win! Thanks for the great recipe:)

  33. TV Gord says

    I’m going to try these with chick pea flour. I’ll let you know how they turn out. If you see this before Fat Tuesday, though, and have thoughts on this choice, I’d love to know what you think! Thanks! :-)

  34. Daniela Rosito says

    Oh God I made these today for dinner ( why not it’s national pancake day, and well, they’re pancakes!) and they came out amazing! The first time I made vegan pancakes they came out horrible, but this recipe really worked. Love your blog!

  35. says

    I just made these with chocolate chips and they came out so amazing!! I was wondering why my buckwheat flour was so dark in color…I use arrowhead mills organic flour what kind do you use?

    Also, do you use homemade almond milk? I used store bought and was wondering if this recipe would work as well with homemade almond milk being that the water content in the homemade stuff is usually alot higher. What do you think ?

  36. Andie says

    I just made these with the dark buckwheat flour and they came out amazing! ;) love this, thank you for posting!!!

  37. Mary Janiczek says

    Any idea if these freeze well? I’m thinking about making a big batch and freezing them for busy mornings.

  38. Irene says

    We made these with just 3/4 cup dates and a tablespoon of arrowroot starch. They were sooooooo good with blueberries and pineapple bits cooked in. We brought the dry ingredients mixed together and the wet ingredients blended together in two containers. Stirred them up and cooked them on a cast iron griddle in the middle of the woods. Best camping food ever!

  39. bananama says

    Hey, I was really looking forward to making these pancakes and wanted to surprise my mom with them, since she looooves buckwheat. But.. I can’t imagine what went wrong, it was impossible to flip them in the pan, they kept falling apart!:(
    Apart from that the batter was delicious! Tasted a bit like a cookie:D

  40. Emily says

    My daughter can’t have anything sweet, so dates and raisins are out. Can I use Granny Smith apple sauce instead?

  41. Emily says

    Also, can I bake them instead of cooking on the pan? I make almond butter pancakes with apple sauce and cook them in the oven and they are fabulous!…but, we just realized that because of her yeast overgrowth she’s sensitive to eggs, that’s why I love the looks of this recipe! …but the dates are an issue and if I were able to bake them, it makes the process faster and easier.

  42. Wendybird says

    very, very yummy pancakes! Already made them twice! This is now my go-to pancake recipe. Thanks for posting!

  43. annyoed says

    Followed to recipe perfectly but mine turned out awfully. Really hard to flip and tasted bland. Annoyed at the waste of ingredients considering im 17 and on a student budget.

  44. daniel says

    tried making these substituting rice flour/kamut/potato/sorghum flour blend and it turned out horrible. i dont know why just using buckwheat flour would be any better but it was just a gloopy gloppy mess when i tried to cook them. is there something about buckwheat flour that would make this work better? im confused

  45. daniel says

    im also not very stoked about the waste of all these ingredients. i cant imagine how this recipe would work for anyone else.

  46. daniel says

    tried tweaking the recipe a bit. no luck. the center of the pancake is just mush and will not cook into a “cake” like consistency. i have no idea how you make this recipe work. do you have to be a girl for the batter to respond positively? perhaps a witch with magical powers? there is no “binder” ingredient in this recipe so i dont see how it even possibly work anyways. its like trying to cook a smoothie and make it a pancake. i want a refund for my wasted nut milk, i even made that part from scratch too so it wasnt cheap. enlighten me please

  47. Claire says

    Like several of the others mine turned out AWFUL! I followed the recipe to a “T”, including the fresh squeezed lemon juice. The date mixture in the food processor came out more watery than pasty, so i couldn’t add all of it to the flour (I added a little at a time until it was a thick batter, as described; if I’d added it all it would’ve been more like a soup than pancake batter). Also I had the same trouble as the others with them sticking to the griddle. I added a ton of coconut oil, tried turning the heat down to low from medium, but nothing helped. Total waste of my morning :( NOT RECOMMENDED.

    • says

      Aw, I’m sorry to hear that! I think I might know what the problem is for those it went wrong for might be though. In some countries buckwheat flour is sold in two types: one grainy grey-looking one (sometimes labeled wholegrain?) and one finer whitish coloured. It is vital that you use the white one! Otherwise they won’t stick together at all! In Norway the wholegrain one is the white one, which is where the confusion comes in :/

  48. Vesna Mirkovich says

    Girl, you just rocked my world. I can’t count how many gluten-free pancakes I have tried to make before–commercial GF flour mix as well as GF flour blends from home pantry. This is seriously the best vegan gluten-free pancake I have tried. I couldn’t stop eating it. The recipe is simple yet so good. The dates as sweetener AND binder is just genius. You are awesome :)

  49. Carlee Kubler says

    Hello, I was wondering what I could substitute the dates with as u need to cut the sugar out as well;)?

    Thanks so much

  50. Hsjsjdn says

    Just wondering if there’s anything I can use for the dates as I don’t have any in the house and none in my local shop!?

  51. Rhian says

    These are delicious for a newly converted gluten free vegan. The kids loved helping make them, eating the dates and the finished pancakes, plus a guilt free first finger food for the baby. Result!

  52. says

    I’ve never made pancakes before and these turned out perfectly! Definitely follow all the tips in this post for a great result. I didn’t make the sauce but will definitely make the sauce next time, cos these pancakes deserve a bit of healthy sweetness!!

    • says

      Hi again! I made these pancakes again, this time I made the sauce to go with them using strawberries. Turned out great! Thanks!

If you have any questions, feedback, or just want to say hi, leave it in the comment section below and I will get back to you as soon as time allows!