cinnamon pumpkin buckwheat pancakes
I’m fairly certain I owned a candle called cinnamon pumpkin pancakes, from Target or Bath and Body Works or something. Granted, these flapjacks taste nothing like a waxy flame vessel. Instead, they’re poofy maple syrup sponges. That probably isn’t a great descriptor either. Let’s try again.
When I had full weekends off and we didn’t venture away to open water swim every Saturday, I made us blueberry buckwheat pancakes from a box of Hodgson Mill mix. That blend disappeared from grocery shelves so I was forced to recreate the formula myself, which proved a successful science project. I even emailed HM asking who the eff spilled all their buckwheat batter. No reply. All good, I don’t need you anyway.
Cinnamon Pumpkin Buckwheat Pancakes. This autumnal stack fills the kitchen with the scent of crisp cinnamon and a dash of clove. They absorb maple syrup beautifully, and I lean towards a drizzle of almond butter and some additional spice to further ramp up the sweet, soft temperament. I like Trader Joe’s Maple Butter for spreading since it doesn’t melt completely into hot cakes and I can continually taste it sans adding a judgmental amount. Buckwheat on its own is a bit heavy for me, so I mix a 50/50 of the rich flour with whole grain. If you’re legitimately celiac or pretend to have a gluten allergy, you can omit the wheat and try it with just buckwheat, keeping in mind the pancakes will be denser. Still delicious, though.
If you try this recipe, be sure to leave a comment and let me know what you think! As always, give me a follow on Instagram, I LOVE hearing from you guys and finding other awesome folk to feed-stalk!
Ingredients
- 1 cup almond milk
- 1/2 tsp white or cider vinegar
- 1/3 cup pumpkin puree
- 1 egg
- 1 tbsp neutral oil
- 1 tsp vanilla extract
- 1/2 cup buckwheat flour
- 1/2 cup whole wheat flour (or more buckwheat flour)
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tbsp cinnamon powder
- 1/2 tsp clove
- 1/2 tsp ginger
- pinch nutmeg
Instructions
- Make your "buttermilk." Measure almond milk in a glass measuring cup and add vinegar. Let sit about 5-10 minutes until the milk curdles. You can alternatively use buttermilk itself, but I prefer nondairy beverages so this is a nice cheat for those who enjoy the same.
- As the milk does its thing, whisk together the flours, baking soda, salt, and spices in a large mixing bowl. When the milk is ready, beat the egg into the measuring cup with a fork along with pumpkin puree and vanilla extract. Pour contents into the dry ingredients and whisk until combined, but do not overmix. A few specks of flour are okay if they are visible.
- Let the batter sit as you preheat a nonstick skillet to medium. I do not have to oil my pan, but if you do, spray lightly with cooking spray or carefully wipe a small amount of oil onto the surface with a paper towel. When the pan is ready, measure about 1/3 cup of batter and cook for 2-3 minutes until small bubbles form on the surface. Flip with a spatula and cook 1-2 minutes more until pancakes are firm but still soft. Oxymoron, I know. Turn onto a plate and cover with a tea towel. Repeat the oil spray and cooking process until all the batter is used. I get 6 pancakes out of this recipe, but you might get up to 8 if you make smaller 'jacks. Serve warm with desired toppings.
