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.

The FLUFFIEST Pumpkin Spice Pancakes, made in the blender! NO CLEAN UP. Easy and healthy recipe your kids will love. @wellpalted

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.

FLUFFY Healthy Pumpkin Pancakes, made EASY in the blender with buckwheat flour and loads of spices! Gluten free, kid-friendly, and no clean up. @wellplated

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.

FLUFFY Buckwheat Pumpkin Pancakes, made in the blender. Easy, healthy, and gluten free! @wellplated

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.

Easy Blender Pumpkin Pancakes. SO FLUFFY! Healthy recipe made with buckwheat flour. @wellplated

More Healthy Pancake Recipes

 

A stack of healthy pumpkin pancakes with butter and sryup

Healthy Pumpkin Pancakes

4.85 from 13 votes
Easy, FLUFFY Healthy Pumpkin Pancakes, made in the blender so there's no clean up. Simple, healthy recipe with lots of warm spices. A must make in the fall!

Prep: 10 mins
Cook: 15 mins
Total: 25 mins

Servings: 12 5-inch pancakes

Ingredients
  

  • 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
  • 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

Instructions
 

  • 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.

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.
  • Leftover pancakes can be stored in the refrigerator for up to 2 days, though I recommend freezing per the directions above.

Nutrition

Serving: 1pancake without toppingsCalories: 88kcalCarbohydrates: 11gProtein: 3gFat: 4gCholesterol: 31mgSodium: 127mgFiber: 2gSugar: 3g

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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!

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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63 Comments

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    1. Thank you for taking the time to share this kind review, Kathy! I’m so happy to hear that this recipe was a hit for you both!

  1. I tried these pancakes and while I thought the recipe delicious– quite tasty, they were a little mushy in the middle even following your slow cook instructions. Will try and tweak next time.3 stars

  2. These are the best pancakes I’ve ever made. I made them for brunch and everybody loved them. They’re easy and super delicious!5 stars

  3. Thanks for the amazing recipe! I’ve made these a bunch of times now and my family devours them every time, so I thought I should leave a review! :)
    I use canned coconut milk and avocado oil, as it’s what we have on hand. Thanks again!!5 stars

  4. I have made this pumpkin pancakes so many times!! It’s delicious! The heartiness from the buckwheat makes this pancake definitely more satiating! Thank you Erin! 5 stars

  5. These were the perfect addition to my fall morning. I was searching for what to do with my leftover pumpkin purée and I stumbled upon this recipe and I’m so happy I did. To be honest, my intention was to follow the recipe to the tee as I usually do the first time making something new but in the end I realized that I did in fact forget the vinegar BUT they turned out amazing and now I just wonder how amazing they’ll be next time with the vinegar. I did low and slow with the heat and got a perfect browning and super delicate and pleasant texture. I froze a bunch and I’m excited to try the toaster idea of re-heating. I also used the pumpkin spice alternative 👌🏼 THANK YOU! This one is a winner:)5 stars

  6. These were high rising & fluffy! No mean feat for gluten free pancakes. I love buckwheat and I admit I learned heavily on the spices – so delicious. The perfect hearty breakfast after my morning run in the cold! Thank you!5 stars

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