Pumpkin Spice Buckwheat Pancakes: A Fall Flavor Explosion
Pumpkin Spice Buckwheat Pancakes: A Fall Flavor Explosion
Introduction
Fall is in the air, and what better way to celebrate the season than with a delicious and comforting breakfast? These Pumpkin Spice Buckwheat Pancakes combine the nutty flavor of buckwheat with the warm, cozy taste of pumpkin, making them the perfect autumnal treat.
Ingredients:
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/4 cup melted butter
- 1 egg
Instructions:
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Combine dry ingredients: In a large bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
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Add wet ingredients: In a separate bowl, combine the pumpkin puree, milk, melted butter, and egg. Stir until well combined.
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Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
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Cook the pancakes: Heat a griddle or skillet over medium heat. Grease lightly with butter or cooking spray. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown.
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Serve: Serve the pancakes warm with your favorite toppings, such as maple syrup, whipped cream, or a dusting of cinnamon sugar.
Tips:
- For a thicker pancake, let the batter sit for 5-10 minutes before cooking.
- To make these pancakes gluten-free, use gluten-free buckwheat flour and all-purpose flour.
- If you don't have pumpkin puree, you can make your own by roasting a pumpkin and pureeing the flesh.
- These pancakes are also delicious served with fruit, such as blueberries or applesauce.
I hope you enjoy these Pumpkin Spice Buckwheat Pancakes as much as I do! They are a delicious and easy way to enjoy the flavors of fall.