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Buckwheat Pumpkin Pancakes

Easy, FLUFFY Buckwheat Pumpkin Pancakes, made in the blender so there's no clean up. Simple, healthy recipe with lots of warm spices.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 12 5-inch pancakes
Calories: 88 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 cup  buckwheat flour
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 cup milk of choice, I used unsweetened vanilla almond milk
  • 2 large eggs
  • 2 tablespoons  canola oil
  • 2  tablespoons pure maple syrup
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon apple cider vinegar or substitute 1 tablespoon lemon juice—do not omit!
  • 1/2  teaspoon baking soda
  • 1/2  teaspoon kosher salt
  • 1 teaspoon  ground cinnamon
  • 1/2  teaspoon ground ginger*
  • 1/4  teaspoon ground nutmeg freshly grated if possible*
  • 1/4  teaspoon ground cloves*
  • For serving: pure maple syrup or apple or pumpkin butter, butter (regular or vegan), toasted pecans; whipped cream

Instructions

    Cup of Yum
  1. If desired, preheat the oven to 200 degrees F to keep the pancakes warm between batches.
  2. To a high-powered blender, add the buckwheat flour and pumpkin puree.
  3. Pour the milk over the top so that the flour is moistened.
  4. Add the remaining ingredients: eggs, oil, maple syrup, vanilla, apple cider vinegar, baking soda, salt, and spices.
  5. Blend until combined, stopping to scrape down the blender once or twice as needed.
  6. Heat a large skillet or griddle over medium-low heat. Low and slow is key to cooking these pancakes to ensure that they cook through but do not burn. Don't rush it! Lightly coat with cooking spray or a small amount of oil. Once the pan is hot, for each pancake, pour 1/4 cup of the batter onto the pan. Let cook until the pancakes look dry at the ends, about 3 minutes (bubbles will not form on top). Flip and cook on the other side until golden, about 90 additional seconds. Serve immediately with any desired toppings or place in the oven to keep warm until ready to serve.

Notes

  • *You can also substitute the ginger, nutmeg, and cloves for 1 teaspoon of pumpkin pie spice.
  • TO FREEZE: Lay the pancakes in a single layer on a parchment-lined baking sheet, then place in the freezer. Once the pancakes are frozen, transfer them to a ziptop bag and store for up to 2 months. (Do not put unfrozen pancakes in a ziptop bag without freezing flat, or they will turn into a giant pancake blob.) Reheat in the toaster, directly from frozen.
  • TO STORE: Leftover pancakes can be stored in the refrigerator for up to 2 days, though I recommend freezing per the directions above.

Nutrition Information

Serving 1pancakes without toppings Calories 88kcal (4%) Carbohydrates 11g (4%) Protein 3g (6%) Fat 4g (6%) Cholesterol 31mg (10%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 125-inch pancakes

Amount Per Serving

Calories 88

% Daily Value*

Serving 1pancakes without toppings
Calories 88kcal 4%
Carbohydrates 11g 4%
Protein 3g 6%
Fat 4g 6%
Cholesterol 31mg 10%
Fiber 2g 8%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.