Very rarely do I get my act together and post some seasonal recipes…but thanks to Willow, we’ve been going a little pumpkin crazy here! We’ve created donuts, cookies, and these pancakes, which are adapted from my Chai Spiced Buckwheat Pancakes. My hope is to share the other pumpkin-y recipes too!
Pancakes are not only a staple in our household (for Willow), but whipping up a big batch makes for very easy mornings! And with Willow eating 3-4 of these pancakes in one sitting, I, more often than not, double the recipe. Another thing about pancakes in our house…chocolate chips usually find their way into the batter and especially when it comes to pumpkin, chocolate just makes them better. We recently found paleo chocolate chips (made with coconut sugar) at Costco and they’re really good!
You know what really takes these pancakes to the next level?? Tahini. Stick with me!! Yes, I might be a little obsessed and add it to things that most people wouldn’t, but if you made my tahini mocha, you know it can work really well with chocolate and sweet things. I didn’t put tahini in the actual batter, but rather made a spiced tahini maple sauce! If you’re interested in drizzling some on top of your pancakes, I’m leaving the recipe down below as well!
Tips for getting fluffy pancakes:
- Yogurt! I tried skipping the yogurt to keep the ingredient list shorter, but found that keeping the yogurt increased the fluffiness!
- A hot pan. I am notorious for not heating the pan enough and found that getting the pan warming before I even started mixing up the ingredients helped a lot.
- Low AND Slow. I talk about this below, but keeping the heat low and cooking longer really helps to keep these guys not only fluffy, but thoroughly cooked! No mushy centers here. To help me not flip prematurely, I set a timer!
PUMPKIN BUCKWHEAT PANCAKES
Makes 6-7 pancakes
- 1 cup buckwheat flour*
- 1.5-2 teaspoons pumpkin spice
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1/2 cup dairy-free milk (I use homemade, unsweetened almond milk)
- 2 TBSP dairy-free, unsweetened yogurt (I use cashew or almond)
- 1 TBSP oil**
- 1 TBSP maple syrup (optional)
- 1 teaspoon vanilla extract or vanilla paste
- 1/4 cup dairy-free chocolate chips
*I like to buy white (not toasted/brown) buckwheat groats and grind it into a flour using a high-speed blender. This produces the best and freshest tasting flour, BUT you can also use the already ground flour. Using toasted, brown groats will intensify the flavor of your pancake.
**I have tested this with both avocado oil and coconut oil. If using solid coconut oil, I HIGHLY recommend combining all of your wet ingredients and melting/warming them together using a double boiler. Otherwise, if you just melt the coconut oil, it will seize up immediately when met with the cold milk and yogurt. I have not tested this with nut/seed butter instead of oil because: (1) they’re stronger in flavor and I didn’t want to take away from the pumpkin + spices (2) I don’t have to use as much oil in the pan AND it produces a slight crispy exterior, which I really love.
- Start warming a pan over low-med heat. If using an electric stove, I keep it at notch 3 or 4.
- In a large bowl, whisk together the dry ingredients (flour, pumpkin spice, baking powder, and salt).
- Add in your wet ingredients and mix until well combined. Please see note above if using coconut oil. This batter will be thick. Then fold in the chocolate chips.
- Next add a little oil to the pan (unless you’re using a non-stick pan) and I find using an ice cream scoop to be the best method of getting the batter into the pan. Gently spread the batter into a circle. If you don’t have an ice cream scoop, you’re aiming for about 1/4 cup of batter.
- Now here’s the key….LOW AND SLOW. Allow the pancakes to cook for about 3-4 minutes on EACH side. If you cook them on too high of heat, the exterior will get cooked too fast and the center will not. You’ll know it’s time to flip when the outer edge of the pancake starts to look dry and the spatula goes underneath it with ease. They should have a golden look to them as well. Depending on the pan you use, you might need to use additional oil between pancake rounds.
- Top with your favorite toppings, such as butter, maple syrup, or this delicious Spiced Tahini Maple Sauce (recipe below!). ENJOY!
- Store any leftovers in an airtight container, preferably with parchment or wax paper between them. Should be eaten within 2-3 days for best flavor/texture. Can also freeze them!
SPICED TAHINI-MAPLE SAUCE (aka caramel sauce)
- 2 TBSP tahini
- 1-2 TBSP water
- 1 TBSP maple syrup
- 1/4 tsp pumpkin spice
- salt to taste
- Whisk all of the ingredients together. Depending on the tahini you use, you might need more water. I used a runny, salted tahini so one tablespoon of water usually does it. If you would like a thinner, pourable sauce, add more water; if you want a thicker caramel-y mixture, start with a smaller amount of water.
- This next step is optional, BUT highly recommended. Warm the sauce/caramel mixture using a double boiler. This enhances the flavor and helps create a smoother sauce. Adjust sweetness/salt level as needed.
- Drizzle on top of pancakes or in your coffee!
- Store leftovers in an airtight container in the fridge. This will thicken significantly once refrigerated, so when you reheat it, you might need to add more water.
For photo purposes, I made my sauce on the thinner side.
Does anyone remember that delicious hot apple cider drink they made at Starbucks that they topped with whipped cream and a caramel drizzle??? I can personally vouch that this sauce/caramel is excellent on top of a hot cup of cider and whipped cream!
If you give this recipe a try, please come back and let me know!
Thanks for stopping by!