Buckwheat Pumpkin Pancakes

Wow were these pumpkin pancakes better than I expected! I have been on a buckwheat kick this week and it has been mostly successful. Buckwheat flour is milled from buckwheat groats – a relative of rhubarb. Buckwheat has nothing to do with wheat so it is a great flour to use if you are cooking gluten-free or just looking for an alternative to your traditional flours.

These pumpkin pancakes cooked up fluffy and delicious. We topped ours with a little powdered sugar. Next time I might use toasted pecans. Yum. I hope you enjoy them!

Buckwheat Pumpkin Pancakes

1 c. buckwheat flour
1 t. baking powder
1/2 t. salt
1 t. cinnamon
1 t. pumpkin pie spice
2 T. brown sugar
1 c. milk
1 egg
2 T. oil
1 c. canned pumpkin

Combine dry ingredients together. Combine milk, egg, and oil – whisk. Add wet ingredients to dry ingredients. Add pumpkin. Stir. Cook on a hot griddle over medium heat. Makes about 12 to 15 small pancakes.

Other delicious breakfasts … 

Bisquick Sweet Potato Waffles (gluten-free!)

Chocolate Chocolate Chip Waffles (Gluten-free!)

Gluten-Free Belgian Waffles

Gluten-Free French Toast

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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