This recipe for super fluffy buckwheat pumpkin pancakes is one of those recipes that require minimal equipment. It’s so easy because we’re throwing all of the ingredients you need for these pancakes in the blender! These pumpkin pancakes are vegan and gluten-free, but no one will know (or care) because they are deceptively delicious.
I remember back in high school when I was really getting into healthier habits (well, what I thought). The first breakfast food I “made over” was pancakes. Back then, buckwheat was the “it” grain for pancakes whether found in box mix form or out at my favorite brunch spot.
What is buckwheat?
Buckwheat is incredibly hearty tasting and can quickly become dry and grainy tasting if it’s not balanced with the right flavors. Despite its name, buckwheat is not related to wheat and is naturally gluten-free. This nutritious grain is a fantastic source of fiber, minerals that can actually be absorbed in the body due to its low phytic acid content (unlike other grains) and antioxidants.
In this recipe for vegan blender buckwheat pumpkin pancakes, we’re taking full advantage of Fall flavors through… you guessed it. Pumpkin! I guess the title gave it away, huh? We’re doubling up on the pumpkin by using pumpkin puree and pumpkin pie spice.
The simple (nutritious) swaps in this recipe are:
- Buckwheat flour for all-purpose or wheat flour (gluten-free and fiber rich!)
- Coconut oil for butter
- Flax eggs for eggs
- Pumpkin puree to reduce added fats
- Maple syrup for cane sugar
And it doesn’t get any easier than throwing it all into a blender, right?
The key to getting super fluffy buckwheat pumpkin pancakes is to let the batter rest for a hot minute before cooking. This allows the baking powder to do its thing and create little bubbles that infuses air into the batter. Air = fluffiness.
These vegan blender buckwheat pumpkin pancakes would make for a delicious lazy weekend breakfast at home. While you’re at it, make a double batch and freeze the leftovers for a quick breakfast on the go! I’m always a fan of make it once, use it multiple times.
I chose to top my buckwheat pumpkin pancakes with cashew yogurt, drizzle of maple syrup and fresh figs, but you can top yours with whatever you like! Banana slices, blueberries, pecans or a drizzle of almond butter would be delicious, too.Print
- 1 cup buckwheat flour
- 1 Tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree
- ¾ cup + 2 Tablespoons unsweetened almond milk
- 2 flax eggs (for 1 flax egg, combine 1 Tablespoon ground flaxseed with 3 Tablespoons water in a small bowl and set aside for about 5 minutes to thicken)
- 3 Tablespoons pure maple syrup
- 2 Tablespoons coconut oil
- 1 teaspoon vanilla extract
- Add your dry ingredients to a blender (flour, baking powder, pumpkin pie spice and salt) and blend on low until incorporated. Add the rest of your ingredients and blend until evenly mixed. Set aside for about 10 minutes while you wait for your pan to heat up.
- Heat a griddle or flat pan on medium heat. Evenly drizzle about 1 Tablespoon coconut oil per batch to the pan. Using a ¼ cup measuring cup, ladle the pancake batter onto your pan. Cook about 4 minutes per side, flipping halfway through.
- Top with dairy-free yogurt, almond butter, fresh fruit, nuts and/or maple syrup. Freeze leftover pancakes for up to a few months!