Buckwheat pumpkin pancakes have become my go-to autumn breakfast, and I can’t wait to share them with you! There’s something magical about waking up to the warm, comforting aroma of pumpkin and spice filling the kitchen, especially on a crisp fall morning. These aren’t just any pancakes; they’re wonderfully fluffy and surprisingly healthy, making them the perfect start to any day. I discovered how to make gluten-free buckwheat pumpkin pancakes that are so easy, even busy mornings feel manageable. You’ll be amazed at how simple it is to whip up this delicious batter right in your blender. Let’s get cooking!
Why You’ll Love These Buckwheat Pumpkin Pancakes
These pancakes are a true autumn delight, and I’m so excited for you to try them! They offer a wonderful balance of comforting flavors and wholesome goodness.
- Incredible Taste: Perfectly spiced with cinnamon, nutmeg, and ginger, these pancakes capture the essence of fall.
- Super Quick Prep: Thanks to the blender method, you can have your batter ready in minutes, making them easy buckwheat pumpkin pancakes.
- Packed with Nutrients: They’re a fantastic source of fiber and made with whole ingredients for a truly healthy buckwheat pumpkin pancakes option.
- Budget-Friendly: Made with common pantry staples, this recipe won’t break the bank.
- Family Approved: Even picky eaters will love the light, fluffy texture and delicious flavor.
- Gluten-Free Goodness: Enjoy a satisfying breakfast without the gluten.
- Versatile Flavor: They’re delicious on their own or with your favorite sweet or savory toppings.
Ingredients for the Best Buckwheat Pumpkin Pancakes
Gathering your ingredients is the first step to creating these amazing pancakes. I love how simple and accessible everything is, making this a truly fuss-free recipe.
- 1 cup buckwheat flour – This is the star! Buckwheat flour gives these pancakes their unique, slightly nutty flavor and a wonderful texture. It’s what makes this a true buckwheat flour pumpkin pancake.
- 1 teaspoon baking powder – Essential for lift, making them nice and fluffy.
- 1/2 teaspoon baking soda – Works with the acidic ingredients for extra fluffiness.
- 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves – These spices create that classic, cozy autumn flavor.
- 1/4 teaspoon salt – Balances the sweetness and enhances the other flavors.
- 1 cup pumpkin puree – Make sure it’s pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
- 1 cup unsweetened almond milk – Or any milk you prefer; this adds moisture to the batter.
- 2 large eggs – They bind everything together and add richness.
- 2 tablespoons maple syrup – For a touch of natural sweetness.
- 2 tablespoons melted coconut oil – Adds richness and helps prevent sticking.
How to Make Buckwheat Pumpkin Pancakes in a Blender
Whipping up a batch of these delightful pancakes is incredibly easy, especially with the help of a blender! You’ll have a perfect pumpkin buckwheat batter recipe ready in minutes.
- Step 1: Preheat your griddle or frying pan over medium heat. It’s important to get it nice and hot before adding the batter so you get those perfect golden-brown edges.
- Step 2: In your blender, combine the 1 cup buckwheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and all the spices: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, and the 1/4 teaspoon salt. Give it a quick pulse just to mix the dry ingredients together.
- Step 3: Now, add the wet ingredients to the blender: 1 cup pumpkin puree, 1 cup unsweetened almond milk, 2 large eggs, 2 tablespoons maple syrup, and 2 tablespoons melted coconut oil.
- Step 4: Secure the lid and blend everything until the batter is completely smooth and wonderfully combined. You’re looking for a consistency that’s pourable but not too thin. Avoid overmixing, as this can make your pancakes less fluffy.
- Step 5: Lightly oil your preheated griddle or pan. For each pancake, pour about 1/4 cup of the batter onto the hot surface. You’ll see little bubbles start to form on the surface.
- Step 6: Cook for about 2-3 minutes on the first side, until the edges look set and you see those lovely bubbles. Carefully flip them and cook for another 2-3 minutes on the second side, until they’re golden brown and cooked through. This is how you achieve those fluffy buckwheat pumpkin pancakes!
- Step 7: Serve your amazing buckwheat pumpkin pancakes warm right away. They are absolutely delicious with a drizzle of maple syrup or your favorite toppings!
Pro Tips for Fluffy Buckwheat Pumpkin Pancakes
I’ve learned a few tricks to make these pancakes extra special. Follow these tips, and you’ll be making the best pancakes every time!
- Rest the Batter: For the fluffiest pancakes, let your pumpkin buckwheat batter rest for 5-10 minutes before cooking. This allows the buckwheat flour to fully hydrate.
- Proper Griddle Heat: Ensure your griddle is consistently medium-hot. Too low and they won’t brown; too high and they’ll burn before cooking through.
- Don’t Overmix: Overmixing can develop the gluten in any flour, leading to tougher pancakes. Blend until just combined.
- Why use buckwheat in pumpkin pancakes? Buckwheat flour offers a delightful, slightly earthy flavor that pairs wonderfully with pumpkin and spices, plus it adds fiber and protein! For more on the benefits of buckwheat, check out this Healthline article.
What’s the secret to perfect buckwheat pumpkin pancakes?
The secret to the best buckwheat pumpkin pancakes is a combination of not overmixing the batter and getting your griddle to the right temperature. A little resting time for the batter also helps immensely! If you’re looking for other great breakfast ideas, you might enjoy these breakfast recipes.
Can I make buckwheat pumpkin pancakes ahead of time?
Yes, you can definitely prepare the batter ahead of time. Store it in an airtight container in the refrigerator for up to 24 hours. Just give it a good stir before cooking, as it might thicken.
How do I avoid common mistakes with buckwheat pumpkin pancakes?
A common mistake is overcooking, which makes them dry. Cook until bubbles appear and the edges set, then flip. To make easy buckwheat pumpkin pancakes, ensure your griddle is properly preheated to avoid sticking and uneven browning. For more baking tips, you can explore resources on ingredient substitutions.
Best Ways to Serve Buckwheat Pumpkin Pancakes
These amazing pancakes are incredibly versatile and taste wonderful with so many toppings. I love creating beautiful breakfast plates with them!
- Classic Sweet: Drizzle your sweet buckwheat pumpkin pancakes with warm maple syrup or honey. Add a dollop of whipped cream or a sprinkle of chopped pecans for extra indulgence. You might also like these Chewy Maple Pecan Pumpkin Cookies.
- Fruity Delight: Top with fresh berries like blueberries or raspberries, or sliced bananas. A little yogurt or a light fruit compote also pairs beautifully. Consider trying them with a side of Buttermilk Blueberry Breakfast Cake.
- Savory Twist: For a less sweet option, try them with a side of crispy bacon or sausage. A fried egg on top can also make these a hearty brunch dish.
No matter how you serve them, these pancakes are a delightful way to enjoy the flavors of fall. For more fall-inspired treats, check out these Pumpkin Cinnamon Rolls.
Nutrition Facts for Buckwheat Pumpkin Pancakes
Each serving of these delicious pancakes offers a wholesome start to your day.
- Calories: 150
- Fat: 7g
- Saturated Fat: 4g
- Protein: 5g
- Carbohydrates: 18g
- Fiber: 3g
- Sugar: 6g
- Sodium: 200mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Buckwheat Pumpkin Pancakes
Once you’ve enjoyed these delightful pancakes, you might be wondering about storing leftovers. Properly storing your buckwheat pumpkin pancakes is key to enjoying them later!
- Cool Completely: Before storing, let the pancakes cool down entirely on a wire rack. This prevents condensation, which can make them soggy.
- Airtight Container: Place the cooled pancakes in an airtight container. You can also layer them between parchment paper to prevent sticking.
- Refrigerator Storage: For short-term storage, keep them in the fridge for up to 3-4 days. This makes them perfect for grab-and-go breakfasts during the week.
- Freezer Storage: If you want to keep them longer, freeze them for up to 3 months. Wrap individual pancakes tightly in plastic wrap, then place them in a freezer-safe bag or container. This is a great way to ensure you always have a healthy breakfast option on hand.
Reheating is simple! Microwave them for about 30-60 seconds until warm, or toast them in a toaster or toaster oven for a crispier texture. This makes your buckwheat pumpkin pancake recipe storage super convenient.
Frequently Asked Questions About Buckwheat Pumpkin Pancakes
Got questions about these delightful pancakes? I’ve got answers to help you make the most of this recipe!
What are buckwheat pumpkin pancakes?
Buckwheat pumpkin pancakes are a wholesome breakfast treat made primarily with buckwheat flour and pumpkin puree. They offer a unique, slightly nutty flavor profile from the buckwheat and a comforting, spiced taste from the pumpkin and autumn spices. It’s a fantastic way to enjoy a buckwheat and pumpkin breakfast that’s both delicious and nourishing.
Can I use different flours instead of buckwheat?
While buckwheat flour is key to their distinct flavor and texture, you can experiment with other gluten-free flours like oat flour or almond flour, or even a blend. Keep in mind that the texture and taste will change. For the authentic experience, I really recommend sticking with buckwheat!
Are these pancakes healthy?
Yes, they are! Compared to traditional pancakes, these are packed with fiber and protein from the buckwheat flour, and the pumpkin adds vitamins and antioxidants. They are also naturally lower in sugar and can be made dairy-free and vegan with simple substitutions, making them a great choice for a healthy buckwheat pumpkin pancakes option.
How do I make them vegan?
To make these vegan, simply substitute the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer. You can also ensure your pancake batter is dairy-free by using a plant-based milk like almond or oat milk, which you’re already doing with this recipe!
Variations of Buckwheat Pumpkin Pancakes You Can Try
Once you’ve mastered the basic recipe, you can have so much fun tweaking these pancakes! They’re incredibly adaptable.
- Vegan Delight: To make completely vegan buckwheat pumpkin pancakes, simply swap the eggs for a “flax egg” (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) and ensure you’re using a plant-based milk like almond or oat milk. This recipe already uses almond milk, so you’re halfway there!
- Dairy-Free Goodness: If you need dairy-free buckwheat pumpkin pancakes, this recipe is already perfect for you as it uses unsweetened almond milk. You can also use other non-dairy milks like soy, oat, or cashew milk.
- Add-Ins for Texture: Stir in a handful of chopped walnuts or pecans, or some dark chocolate chips into the batter before cooking for an extra layer of flavor and crunch. For more nutty goodness, try these Pumpkin Pecan Cobbler.
- Savory Spin: For a less sweet pancake, reduce the maple syrup to 1 tablespoon and add a pinch of black pepper and some finely chopped chives to the batter. Serve with a side of eggs or avocado.
Buckwheat Pumpkin Pancakes: 2 Amazing Twists
- Total Time: 25 minutes
- Yield: 8-10 pancakes 1x
- Diet: Vegetarian
Description
Enjoy fluffy, gluten-free buckwheat pumpkin pancakes made quickly in a blender. This healthy recipe captures the essence of autumn with pumpkin spice and buckwheat flour, perfect for a delightful breakfast.
Ingredients
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1 cup unsweetened almond milk
- 2 large eggs
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
Instructions
- In a blender, combine buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Pulse briefly to mix.
- Add pumpkin puree, almond milk, eggs, maple syrup, and melted coconut oil to the blender.
- Blend until the batter is smooth and well combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- For each pancake, pour about 1/4 cup of batter onto the hot griddle.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve your delicious buckwheat pumpkin pancakes warm.
Notes
- For fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
- Adjust spices to your preference.
- Serve with your favorite toppings like extra maple syrup, whipped cream, or fresh fruit.
- These buckwheat pumpkin pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Blender
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg