Mmmm…Fall! It’s here and I cannot wait for lots and lots of pumpkin, squash, sweet potato and all things that scream Fall. There is nothing like a sky-high gorgeous stack of Pumpkin Peanut Butter Pancakes with buckwheat to brighten your day and fill you up! No equipment needed besides a skillet.
I grew up with buckwheat pancakes and always enjoyed the dark hoppy flavor in my pancakes. Pause for my mother going: No wonder she likes them! Buckwheat is commonly used in gluten-free beers. (Side note: I rarely drink but I can’t help loving the flavor of alcohol…mmmm beer, what better way to sate the appetite than with the flavor?)
But that isn’t all I like about these Pumpkin Peanut Butter Pancakes:
- They are also high in protein and perfect for a day when you aren’t sure if you will have time for lunch…or if you have school kids who tend to finish their lunch before lunchtime. My friend, who’s a teacher told me her high school kids are famous for finishing their lunches by 11am.
- They are mega-filling! Often times, I won’t be hungry again till dinner time. To me, that a-ok since that’s one less meal I need to worry about cooking! A perfect day for fruit and veggie snacks till dinner.
- The pumpkin adds a high dose of vitamin A, fiber, beta-carotene, tryptophan, and potassium.
- The only sugar in this recipe is maple syrup. Maple syrup has so many awesome vitamins! Like calcium, iron, magnesium, potassium, zinc, and vitamin B. If you are weening yourself from sugar, I would suggest adding a couple tablespoons of coconut sugar to the recipe.
Full disclosure (because that’s what I do): Something you should know is buckwheat isn’t for everyone. The taste is very earthy, nutty and dense in texture, which not everyone likes, and if you have Celiac’s disease, you will need to scout out a certified gluten-free version since it is a rotation crop like oats. Meaning, when the wheat season is done, farmers plant oats and buckwheat in the same fields as the wheat. That does not mean buckwheat is wheat…it is not. However, try them, since you never know if you like buckwheat until you do!
Things I like to do with these pancakes:
- Freeze them and use them throughout the week
- Because they are so dense, they make an excellent “McGriddle” bread. Just pour syrup on the pancakes while they’re warm, freeze, then throw in the toaster when you’re ready to use them!
Ingredients
- 1 cup unsweetened nut or coconut milk
- 1/2 tsp apple cider vinegar
- 3/4 cup pumpkin puree
- 2-3 tbsp maple syrup
- 1 tbsp peanut butter (or nut butter...peanuts are considered an inflammatory, but I love the taste)
- 1 tsp vanilla extract
- 3/4 cup + 2 tbsp buckwheat flour (wheat works fine as well)
- 2 tbsp almond flour (or oat flour, wheat flour or more buckwheat flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- pinch nutmeg
- pinch pink himalayan salt
- pinch ginger (or use a little fresh grated ginger!)
- coconut oil or favorite butter for the skillet
Instructions
- Pour the cup of unsweetened milk and apple cider vinegar in a large bowl. Let it sit for 5 minutes.
- Add the rest of the ingredients, in order, stirring in between the wet and dry ingredients to make sure they are evenly distributed--especially the peanut butter.
- Heat the skillet to a medium-high heat. The higher the temperature, the higher the pancake will be, just make sure it doesn't burn! If it burns, it's too hot.
- Pour on skillet in desired shape and cook on both sides-spread out with a spoon if necessary. Repeat.
Notes
In the picture, I used all buckwheat, and though this made very fluffy pancakes that were sky high, it was also very dense.
If you are nervous about the density, but are excited to try buckwheat, add the liquid ingredients, then the buckwheat, then soak for 15-30 minutes in the liquid to soften. It does not need to be soaked. Purely preference.
These pancakes are not very sweet, which I prefer since you add maple syrup on top. If you want the pancake itself sweeter, add a tablespoon at a time with equal parts liquid sweetener and dried sweetener. For example 1 tbsp maple syrup & 1 tbsp rapunzel/cane sugar. The reason for this is I think the texture is perfect. If you want more "spread" in your pancake, just liquid sweetener is fine.
Optional Pumpkin Syrup:
1 cup pure maple syrup (I like dark maple syrup since it has a stronger taste and more minerals)
2 heaping tbsp pumpkin puree
1 tsp pumpkin spice
1/2 tsp vanilla
Hi Michaell! I love how you posted this right in time for the weekend….so I can make these for Saturday morning breakfast. As much as I’d love to say I’d make anything fancy weekdays…I just don’t. Oh well. I love how you incorporated pumpkin, peanut butter and those awesome pecans sprinkled on top. Ideal! So filling. It’s great that they filled you up until dinner because I’m with you on one less meal to cook! Bleh. Agreed with you on the buckwheat, you’re right, it’s not for everyone but I think everyone should at least try it =) Thanks for sharing.
And I have to tweet this, On my husbands account because I don’t have one yet. hehe. He’ll love these though.
I promise you will feel fancy eating them without the work making them, Laura! These are pretty easy to make since it’s just, sit, stir, pour in the skillet. Voila! Thanks for commenting 🙂
Foodscape recently posted…Roasted Vegetable Zoodle Pasta + Manitoba #HEMPHEARTS Giveaway!
I was just pondering the combination of PB and pumpkin, wondering if it would all work together, but you have convinced me it is a VERY good idea! These pancakes are thick. fluffy, syrup soaked wonders! <3
Natalie | Feasting on Fruit recently posted…Fruit Frosted Chocolate Layer Cake
Indeed, a great idea! An amalgam of perfection. 🙂 Let me know how you like the combo!
Foodscape recently posted…Roasted Vegetable Zoodle Pasta + Manitoba #HEMPHEARTS Giveaway!
How amazing do these look?! I love how thick and fluffy they are. And two of my favorite flavors!
Thank you so much Sophia! They are pretty awesome if I do say so myself…
Foodscape recently posted…Roasted Vegetable Zoodle Pasta + Manitoba #HEMPHEARTS Giveaway!
These sound amazing! I just had a giant buckwheat pancake yesterday morning. It was darn good, I’m sure these cakes would be much more friendly on my tummy! Can’t wait to try!
Jen recently posted…4 MOVE UPPER BODY BOSU BALL WORKOUT
Friendly on your tummy? Was the recipe you tried more of a mix of flours? Eggs? I thought about mixing the flour up more to tone down the density, but I just love the sky-high height so much!! You’ll have to tell me what the mix was. 🙂
Foodscape recently posted…Roasted Vegetable Zoodle Pasta + Manitoba #HEMPHEARTS Giveaway!
Holy glorious stack of pancakes. Girl you better invite me over for breakfast, these look stunning. Great tip about the buckwheat too, I swear I learn something new every time I visit you 🙂 These pancakes are getting pinned and will be on my breakfast rotation too. Mom keeps bugging me to make her pancakes, and she loves buckwheat, I think these will be the winner!
Sam @ PancakeWarriors recently posted…Pumpkin Spice Maple Sunflower Seeds
Will be serving these next Saturday morning! Come on over Sam! 🙂
Foodscape recently posted…Roasted Vegetable Zoodle Pasta + Manitoba #HEMPHEARTS Giveaway!
pumpkin + pb = amazing combo! Pinning these awesome pancakes to make for later! 🙂
I followed the recipe exactly but no matter how I cooked them (for longer at lower temperatures even) they remained completely uncooked in the middle. Any thoughts as to why?
Hi Alex, I made these today and I did notice mine were a little soft in the middle straight out of the pan and can see how that happened.
A couple tips:
Size and shape- I usually will spread out the pancake with a spoon or fork till they are my desired size and an even layer of batter.
Time-These will cook a bit more, just don’t cut the for the first minute or so.
Try a lid-I think when I made these for the blog, I may have put a lid on it because they were so tall. So I checked and sure enough!!! They came out perfectly if you lid this pancake after you flip them twice. To ensure they don’t burn, you may want to do 3-4 flips total and turn the heat down on flips 3 and 4. Then back up again for the next pancake so they puff up.
Cookware-I usually use my 100-year-old seasoned iron skillet. Sometimes cookware does make a difference. The BEST even heating/cooking I experience is with copper-bottom pans.
I really hope that helps! If it doesn’t, feel free to email me or comment again!
Cheers!
Foodscape recently posted…Pantry Check: The ingredients you need for mulligatawny soup