Go Back

cinnamon pumpkin buckwheat pancakes
_________________________
Better than a boxed mix and perfect for weekend brunches. I suggest topping with maple syrup or honey, fruit (perhaps blueberries or banana coins), walnuts, pepitas, nut butters, and/or extra spice, as desired.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 pancakes

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.

Notes

*I always divide this recipe between J and I, so I really consider it two servings, but it'll comfortably feed three normal-sized appetites.