Growing up, pancakes were A Big Deal on weekends. Saturdays and Sundays were for my dad’s flapjacks, or else my sisters and I probably would have staged a coup. I’ve carried the tradition into adulthood, though these days I prefer whole grain options like these Buckwheat Pumpkin Pancakes.
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These pancakes combine buckwheat flour, pumpkin, maple syrup, and a cozy lineup of fall spices.
The result is light and fluffy pancakes that, in the words of my neighbor, “taste like pumpkin pie.” (So do these Healthy Pumpkin Pancakes!)
The prep here is also outrageously easy even if you haven’t finished your coffee yet, because the batter is made entirely in a blender.
- A blender is one of my favorite techniques for tender pancakes, especially those that use whole grains (the Every Day Apple Cinnamon Oatmeal Pancakes in my cookbook and these Oatmeal Pancakes use the same trick).
- Not only does the blender do the work, you don’t need to dirty any other bowls so clean up is a snap.
What is Buckwheat Flour
Buckwheat flour is made of ground buckwheat, which is actually not a grain.
Despite having the word “wheat” in it, buckwheat flour is gluten free and grain free. (For the curious, buckwheat is considered a pseudocereal.)
Buckwheat flour is loaded with fiber, a good source of protein and calcium, and has an old-fashioned, nutty flavor.
You’ll find buckwheat pancakes on many classic diner menus.
As I discovered, buckwheat works especially well with fall flavors like pumpkin and cinnamon.
Buckwheat flour is also what gives these healthy pumpkin pancakes their darker color.
5 Star Review
“These were the best pumpkin pancakes, ever! The aroma, fluffy texture, flavor were outstanding. Will definitely keep this recipe!”— Mary Jo —
How to Make Buckwheat Pumpkin Pancakes
If this is your first buckwheat rodeo, welcome! You are going to be pleased.
The buckwheat flavor in these pancakes is mild. They are ridiculously fluffy and some of the most tender pancakes I’ve ever tasted.
- Buckwheat Flour. Inexpensive and packed with nutrients, buckwheat flour is readily available at most major grocery stores and online. Buckwheat is packed with fiber and minerals, making these buckwheat pancakes good for you compared to pancakes made with refined grains.
- Pumpkin Puree. Not only is pumpkin a fall flavor superstar, but it’s also good for you. Pumpkin is rich in vitamins and low in calories, which helps make these low calorie pumpkin pancakes. Make sure you use pumpkin puree NOT pumpkin pie filling, which comes presweetened and spiced.
- Milk. I used unsweetened vanilla almond milk, but you can use any milk you have on hand.
- Eggs. For perfect pancake texture.
- Maple Syrup. Maple syrup gives these pancakes natural sweetness and complements the pumpkin flavor.
- Vanilla. For undeniable coziness.
- Apple Cider Vinegar. This unexpected addition is what makes these pancakes deliciously fluffy. You can swap the vinegar for lemon juice if you prefer, but don’t skip it!
- Spices. A mixture of cinnamon, ginger, nutmeg, and ground cloves is just what the pumpkin needs to shine.
- Add the flour, pumpkin, and milk to a blender.
- Add the remaining ingredients.
- Blend until smooth.
- For each pancake, pour 1/4 cup of batter into a skillet. Once the bottom has cooked, flip the pancake over. ENJOY
If from-scratch pancakes still seem like too much to make on a weekday, even with the help of a blender, you can also make a big batch on the weekend, freeze the pancakes in a ziptop bag, then reheat them right in the toaster (think frozen waffle, but 1 million times better).
- To Store. Leftover pancakes can be stored in the refrigerator for up to 2 days, though I recommend freezing per the directions below.
- 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. Reheat in the toaster or microwave, directly from frozen.
Do not put unfrozen pancakes in a ziptop bag without them freezing flat first, or they will turn into a giant pancake blob.
Enjoy an easy protein-packed breakfast by topping your leftover pancakes with almond butter, peanut butter, or Greek yogurt. A shower of toasted pecans or walnuts is the perfect finishing touch!
Recommended Tools to Make this Recipe
- High-Powered Blender. This one is perfect for making the pancake batter. This more economical one is also great.
- Skillet. Perfect for making pancakes and so much more.
- Measuring Spoons. These double-sided spoons are wonderful.
These healthy buckwheat pumpkin pancakes don’t only taste like fall: they’ll perfume your kitchen with the scent of cinnamon, spice, maple, and autumn.
Bust out that orange can. It’s pumpkin season!
Frequently Asked Questions
Since I’ve only tested this recipe with buckwheat flour, I can’t say for certain how a flour swap would turn out. If you’re hoping to use a specialty flour like almond or coconut, I suggest finding a recipe that was designed for those specific flours instead (check out my Coconut Flour Pancakes).
Waffles contain more sugar and fat than pancakes, so you may need to play around with the recipe to achieve perfectly crisp and golden waffles. (You could also try swapping pumpkin for the applesauce in my delicious Blender Whole Wheat Waffles. Be sure to add additional fall spices.)
Buckwheat pancakes will look darker than regular pancakes, and they typically have a more nutty flavor. Buckwheat flour is packed with fiber and minerals, making buckwheat pancakes more nutritious than regular pancakes made with refined flour. Buckwheat is also gluten free and grain free.
Buckwheat Pumpkin Pancakes
- 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
- 1/2 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
- If desired, preheat the oven to 200 degrees F to keep the pancakes warm between batches.
- To a high-powered blender, add the buckwheat flour and pumpkin puree.
- Pour the milk over the top so that the flour is moistened.
- Add the remaining ingredients: eggs, oil, maple syrup, vanilla, apple cider vinegar, baking soda, salt, and spices.
- Blend until combined, stopping to scrape down the blender once or twice as needed.
- 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.
- *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.
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