Ingredients:

  • 1 cup Buckwheat Flour
  • 1/2 cup All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Fine Sea Salt
  • 3/4 cup Pumpkin Puree (not pie filling)
  • 1 large Egg, lightly beaten
  • 3/4 cup Milk (Whole or 2%)
  • 2 tablespoons Melted Unsalted Butter, cooled
  • 1 teaspoon Vanilla Extract
  • Butter or Neutral Oil for greasing the griddle

Instructions:

  1. In the large bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  2. In the medium bowl, whisk the pumpkin puree, lightly beaten egg, milk, melted butter, and vanilla extract until just combined.
  3. Pour the wet ingredients into the dry ingredients. Gently fold them together using the spatula until just incorporated. A few small lumps are perfectly fine; do not overmix.
  4. Place your skillet or griddle over medium heat. Test the temperature by flicking a few drops of water onto the surface—if they sizzle immediately, it's ready. Lightly grease with butter or oil.
  5. Pour 1/4 cup (about 60ml) of batter per pancake onto the hot surface, leaving space between them.
  6. Cook for 2–3 minutes per side. Flip only when small bubbles appear on the surface, the edges look set, and the bottom is a deep, inviting golden brown.
  7. Cook the second side for another 1–2 minutes until fully cooked through.
  8. Transfer finished pancakes to a plate. Cover loosely with foil while you cook the remaining batter. Serve immediately with desired toppings.