Pumpkin buckwheat pancakes with pumpkin butter
Growing up, buckwheat pancakes were a hearty weekend breakfast that my dad used to make us, the same way our grandma used to make them for him. Once I began college as a nutrition student, I learned that buckwheat is actually gluten free and low FODMAP, in addition to being a whole grain. Perfect for those who can’t tolerate wheat like my mom! Whole grains are great for everybody, but they are particularly helpful for breastfeeding moms, as they can increase milk production.
And now it’s October. Let’s make them pumpkin. I don’t have any other excuse.
Gluten-free flours don’t rise or hold together very well, so this recipe utilizes the acid from kefir or buttermilk (did you know buttermilk is just a different type of cultured milk, like yogurt??) to react with the baking soda/baking powder and form bubbles, and the extra egg helps hold it all together. You know me and eggs by now… our favorite choline-packed superfood! The pumpkin adds an additional pop of beta-carotene.
Top these babes with some of this super easy homemade pumpkin butter, and sprinkle them with some magnesium-rich roasted pepitas, and you’ve got yourself a super tasty and nutritious Saturday breakfast.
Pumpkin Buckwheat Pancakes with Pumpkin Butter
A festive fall breakfast that is hearty, gluten-free, and oh so delicious!
Makes: 8-10 pancakes, 3/4 cup pumpkin butter
- 3/4 C buckwheat flour
- 1 tablespoon brown sugar
- 1.5 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup kefir or buttermilk
- 2 eggs
- 1 cup canned pumpkin
- 1/2 tsp vanilla
- 1-2 tablespoons butter for frying For pumpkin butter:
- 3/4 cup canned pumpkin (the rest of a 15 oz can)
- 2 tablespoons butter
- 1/2 cup brown sugar
- 1.5 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- Optional: roasted pepitas to sprinkle on finished pancakes
- Pancakes: In a medium bowl, mix together buckwheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
- In a separate bowl, whisk together kefir and eggs. Add pumpkin and vanilla, whisk again.
- Add wet ingredients to dry ingredients, and whisk just until combined. Batter will be slightly lumpy.
- Heat a large skillet to medium heat and melt a few teaspoons of butter onto it, spreading it evenly.
- Use a ladle to scoop 1/4-1/3 cup batter onto the hot skillet to make round pancakes. Cook pancakes for 2-3 minutes on each side. Bubbles will form on the top of the pancake, and the bottom will be golden brown when it is ready to be flipped.
- Once cooked, remove the pancakes from the skillet onto a plate covered in foil to keep them warm. Repeat the above steps until all the batter is used.
- Pumpkin butter: In a small saucepan over low heat, combine all ingredients for the pumpkin butter. Stir until butter is completely melted, and then let simmer while pancakes are cooking, stirring occasionally for about 10 minutes. Mixture will be dark brown and thick. Set aside.
- Serve pancakes hot with pumpkin butter and a sprinkle of roasted pepitas. Enjoy!