Buckwheat Pumpkin Pancakes

Name: Buckwheat Pumpkin Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 1 cup buckwheat flour; 1 cup pumpkin puree (not pumpkin pie filling); 1 cup milk (of choice, I used unsweetened vanilla almond milk); 2 large eggs; 2 tablespoons canola oil; 2 tablespoons pure maple syrup; 2 teaspoons pure vanilla extract; 1/2 teaspoon apple cider vinegar (or substitute 1 tablespoon lemon juice—do not omit!); 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger*; 1/4 teaspoon ground nutmeg (freshly grated if possible*); 1/4 teaspoon ground cloves*; For serving: pure maple syrup (or apple or pumpkin butter, butter (regular or vegan), toasted pecans; whipped cream)

Easy, FLUFFY Buckwheat Pumpkin Pancakes, made in the blender so there's no clean up. Simple, healthy recipe with lots of warm spices.

⏱️ 25 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium ⭐ 4.8 (41) 👁️ 1 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

12 servings

1 cup buckwheat flour
1 cup pumpkin puree (not pumpkin pie filling)
1 cup milk (of choice, I used unsweetened vanilla almond milk)
2 large eggs
2 tablespoons canola oil
2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
1/2 teaspoon apple cider vinegar (or substitute 1 tablespoon lemon juice—do not omit!)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger*
1/4 teaspoon ground nutmeg (freshly grated if possible*)
1/4 teaspoon ground cloves*
For serving: pure maple syrup (or apple or pumpkin butter, butter (regular or vegan), toasted pecans; whipped cream)

Steps

If desired, preheat the oven to 200 degrees F to keep the pancakes warm between batches.
To a high-powered blender, add the buckwheat flour and pumpkin puree.
Pour the milk over the top so that the flour is moistened.
Add the remaining ingredients: eggs, oil, maple syrup, vanilla, apple cider vinegar, baking soda, salt, and spices.
Blend until combined, stopping to scrape down the blender once or twice as needed.
Heat a large skillet or griddle over medium-low heat. Low and slow is key to cooking these pancakes to ensure that they cook through but do not burn. Don't rush it! Lightly coat with cooking spray or a small amount of oil. Once the pan is hot, for each pancake, pour 1/4 cup of the batter onto the pan. Let cook until the pancakes look dry at the ends, about 3 minutes (bubbles will not form on top). Flip and cook on the other side until golden, about 90 additional seconds. Serve immediately with any desired toppings or place in the oven to keep warm until ready to serve.

Nutrition Facts (per serving)

88 kkal

Protein 3g (17%)

Carbs 11g (61%)

Fat 4g (22%)

Macronutrients

Calories884% DV

Protein3g6% DV

Carbs11g4% DV

Fat4g6% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 200

Per Serving Rp 17/serving

🏠 Save ~Rp 400 compared to buying!

📋 Price Breakdown (7% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
buckwheat flour	1 cup	-	-
pumpkin puree	1 cup	-	-
milk	1 cup	-	-
large eggs	2	-	-
canola oil	2 tablespoons	-	-
pure maple syrup	2 tablespoons	-	-
pure vanilla extract	2 teaspoons	-	-
apple cider vinegar	0.5 teaspoon	-	-
baking soda	0.5 teaspoon	Rp 8.000/100g	Rp 200
kosher salt	0.5 teaspoon	-	-
ground cinnamon	1 teaspoon	-	-
ground ginger*	0.5 teaspoon	-	-
ground nutmeg	0.25 teaspoon	-	-
ground cloves*	0.25 teaspoon	-	-
For serving	-	-	-