Go Back
pumpkin buckwheat pancakes

Pumpkin Buckwheat Pancakes

These delicious and fluffy pumpkin buckwheat pancakes are the epitome of fall with the easy spiced apple topping. Plus, they make a great pre-workout meal!
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins


  • 1 ½ cups buckwheat flour (180 grams)
  • 1 cup quick cook oats (80 grams)
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp pumpkin pie spice
  • 1 ½ tsp cinnamon
  • 1 can pumpkin puree
  • 1 tsp vanilla extract
  • 1 tbsp chia seeds
  • 2 ½ cups unsweetened soy milk


  • Whisk all dry ingredients (except chia seeds) in a medium bowl.
  • In another medium to large bowl, whisk the remainder of ingredients.
  • Add dry ingredients to wet, stirring until well incorporated. Do not over mix. Let batter sit roughly 5 minutes to thicken before cooking.
  • Pour a slightly heaping 1/3 – 1/2 cup at a time onto a cast iron or non stick pan over medium heat (may vary to low-medium on some stoves). You should know your own pans well enough to determine whether or not they need a very quick spray of cooking spray.
  • Once you see bubbles form, flip the pancakes carefully. Cover the pan and turn off the heat.
  • Remove from pan 1-2 minutes later and serve with spiced apple compote or your favorite toppings.
Tried this recipe?Let us know how it was!