Pumpkin Spiced Buckwheat Pancakes

A comforting autumn-inspired breakfast featuring earthy buckwheat flour and warm pumpkin aromatics, served with maple syrup.

Prep: 10 min · Cook: 15 min · Yield: 8 · Method: Stovetop

Ingredients

• 1 cup buckwheat flour
• 0.5 cup all-purpose flour
• 0.5 cup pumpkin puree
• 1 tbsp sugar
• 1.5 tsp baking powder
• 1 tsp pumpkin spice
• 1 cup whole milk
• 1 large egg
• 0.25 tsp salt
• 1 tbsp vegetable oil
• 0.25 cup maple syrup

Cooking instructions

1. In a large bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, pumpkin spice, and salt.
2. In a separate medium bowl, whisk the pumpkin puree, milk, and egg until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
4. Heat a large skillet over medium-low heat and lightly coat with vegetable oil.
5. Pour 1/4-cup portions of batter into the skillet and cook until bubbles form on the surface and edges look set, about 3 minutes. (about 3 min)
6. Flip the pancakes and cook until golden brown and cooked through, about 2 minutes. (about 2 min)
7. Serve the pancakes immediately with a drizzle of maple syrup.