In our house growing up, pancakes were A Big Deal on weekends. School days were for cereal. Saturdays and Sundays were for my dad’s stack of flapjacks. I’ve carried the tradition into adulthood, and now many Sunday mornings, I make a batch of pancakes for myself and Ben. Most recently, our Sunday line up included a fat stack of buckwheat Healthy Pumpkin Pancakes.
Although my dad stuck with a classic pancake recipe, I use my pancake weekends to experiment with different flavors, flours, and ways that I can make the recipe even quicker and easier to prepare.
Today’s healthy pumpkin pancakes are made with buckwheat flour. It’s loaded with fiber, a good source of protein and calcium, and I love its old-fashioned, nutty flavor. You’ll find buckwheat pancakes on many classic diner menus, and as I discovered, buckwheat works especially well with fall flavors like pumpkin and cinnamon.
I combined the buckwheat flour with pumpkin, maple, and a cozy line up of fall spices. The result was light and fluffy pancakes that, in the words of my unsuspecting neighbor who came over to return a Tupperware, then left with a plate of healthy pumpkin pancakes, “taste like pumpkin pie.”
Buckwheat flour is also what gives these healthy pumpkin pancakes their darker color. Don’t be alarmed. The flavor of the buckwheat is mild, the pancakes are ridiculously fluffy, and they are some of the most tender I’ve ever tasted.
The Special Ingredient in Healthy Pumpkin Pancakes
I used buckwheat flour from Bob’s Red Mill, one of my favorite brands and a company I’m proud to be working with to create this healthy pumpkin pancake recipe. Bob’s buckwheat flour is 100% whole grain and offers the maximum nutritional value. Buckwheat flour is also quite affordable, so it’s an easy one to add to your pantry.
Although I first made these healthy pumpkin pancakes on a weekend, they are easily attainable on a weekday, thanks to my blender! No separate mixing or multiple bowls is required. Simply place all the ingredients into your blender, then power away. I also used this trick in my Oatmeal Pancakes recipe.
I used a high-powered blender to make the healthy pumpkin pancakes, so I’m not sure how the batter would fare in a more standard blender. If you don’t have a high-powered blender or prefer a more traditional pancake method, you can certainly make this healthy pumpkin pancake recipe in a standard mixing bowl with great results.
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). Let nothing, not even hitting the snooze, stand between you and your healthy pumpkin pancakes!
How to Store and Freeze These Pancakes
- 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. (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.
More Healthy Pancake Recipes
- Vegan Pancakes
- Banana Oatmeal Pancakes
- Coconut Flour Pancakes
- Gingerbread Pancakes
- Skillet Red Velvet Pancakes
- Peaches and Cream Pancakes
Healthy Pumpkin Pancakes
- 1 cup Bob's Red Mill 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 apple or pumpkin butter, butter (regular or vegan), toasted pecans; whipped cream
- If desired, preheat the oven to 200 degrees to keep the pancakes warm between batches.
- To a high-powered blender, add the buckwheat flour and pumpkin puree, then 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.
- 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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I am sharing this post in partnership with Bob’s Red Mill. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue providing high quality content to you!