Well Plated · by Erin Clarke★ 4.8 (41)
Buckwheat Pumpkin Pancakes
NUTRITION · PER SERVING25M COOK
CAL 9%·PRO 6%
CARBS 23G49% OF CAL
2G FIBER0G ADDED0G INTRINSIC8G OTHER13G TOTAL SUGAR
FAT 10G46% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy buckwheat pancakes made in the blender with pumpkin and warm spices. Easy to make with minimal cleanup, a healthful breakfast option.
mainamericanbaked goodeggs🍳 skillet🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 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)
At a glance
PER SERVING · TIME 25M
CAL 9%·PRO 6%
CARBS 23G49% OF CAL
2G FIBER0G ADDED0G INTRINSIC8G OTHER13G TOTAL SUGAR
FAT 10G46% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 195mg
- Total sugar
- 13g
- Added sugar
- ≥11g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 91mg
- Calcium
- 59mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 195MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.