pancakes are a delicious way to enjoy the flavors of fall with a healthy twist. Light, fluffy, and packed with pumpkin and quinoa, they make the perfect cozy breakfast for any morning.
Prep Time10 min
Cook Time5 min
Total Time15 min
Difficulty
Easy
Tips From The Kitchen
Use cooked quinoa that is slightly cooled for the best texture.
Be gentle when flipping to keep the pancakes fluffy and prevent breaking.
If the batter is too thick, add a little milk to reach the desired consistency.
Ingredients
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Why This Recipe Is So Easy To Love
These pancakes are light, airy, and packed with wholesome ingredients. The pumpkin adds natural sweetness and moisture, while quinoa gives a boost of protein and texture. They make a comforting and nutritious breakfast that feels special without extra effort.
Step 1
In a big bowl, combine the quinoa flour, brown sugar, baking soda, cinnamon, allspice, salt, and ginger. In another bowl, whisk together the buttermilk, pumpkin puree, eggs, and oil until smooth. Pour the wet ingredients into the dry and gently stir until everything is just combined—you don’t want to overmix.
Step 2
Heat a large nonstick skillet over medium heat and lightly spray it with cooking spray. Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook them until you see bubbles forming on top and the edges look set, which usually takes around 3 to 4 minutes. Flip the pancakes and cook for another 2 to 3 minutes, or until they spring back when you press the center.
Step 3
Keep going with the rest of the batter, adding more cooking spray if needed, and enjoy warm!
187
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Ideas To Try
Serve warm with a drizzle of maple syrup or honey. Fresh fruit like berries or sliced bananas pairs beautifully. A dollop of Greek yogurt or nut butter can add extra creaminess and flavor.
Freezing Tips
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them gently in a toaster or microwave. For longer storage, freeze pancakes separated by parchment paper and thaw before warming.
Frequently Asked Questions
Can I use regular flour instead of quinoa flour?
Yes, you can substitute all-purpose flour, but the texture and flavor will be different.
How do I store leftover pancakes?
Store them in an airtight container in the fridge for up to 3 days or freeze for longer storage.
Can I make these pancakes vegan?
You can try using plant-based milk, flax eggs, and vegetable oil, but results may vary.
What’s the best way to reheat these pancakes?
Reheat gently in a skillet over low heat or in the microwave for about 20 seconds.
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe.
How do I prevent the pancakes from sticking to the pan?
Use a nonstick skillet and lightly spray with cooking spray before each batch.
Can I add nuts or chocolate chips to the batter?
Yes, fold in nuts or chocolate chips gently after mixing the batter.
What can I substitute for buttermilk if I don’t have any?
Mix 1 ¾ cups milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
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Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
