Super fluffy Vegan Pumpkin Buckwheat Pancakes with gluten-free flour, pumpkin purée, and fall spices. Perfect for a weekend breakfast topped with SunButter!
Ever since making my Blueberry Buckwheat Pancakes earlier this year I’ve been dreaming of ways to add more buckwheat to my mornings.
M and I don’t often eat breakfast together, so I love it when we come together at the breakfast table for pancake Sunday.
Since I’m currently adding pumpkin to everything, let’s add it to our pancakes.
So, I made you Vegan Pumpkin Buckwheat Pancakes!
They’re made gluten-free with buckwheat flour and are perfectly seasoned with pumpkin purée and fall spices.
Make a stack for a weekend breakfast topped with SunButter!
What You Need to Make Vegan Pumpkin Buckwheat Pancakes
Here’s what you need:
- buckwheat flour
- baking powder
- ground cinnamon
- pumpkin pie spice
- pumpkin purée
- No Sugar Added SunButter
- coconut milk lite
- lemon juice
- maple syrup
- almond milk
- avocado oil
That’s it!
How to Make Vegan Pumpkin Buckwheat Pancakes
Add the flour, baking powder, and cinnamon together in a large mixing bowl and mix everything until they’re well-combined.
Next, add in the pumpkin purée, SunButter, coconut milk lite, lemon juice, and maple syrup.
Stir everything well to combine the wet and dry ingredients.
The batter should be pretty thick and smooth.
Add a splash of almond milk if you need to thin the batter a little.
Thicker batter will lead to fluffier pancakes and thinner batter will yield thinner wider pancakes.
Allow the batter to sit for ~5-8 minutes while you heat the skillet.
How to Cook Vegan Pumpkin Buckwheat Pancakes
Add a generous drizzle of avocado oil to a large nonstick skillet over medium heat.
Once the skillet is warm, drop the batter in ~¼ cup amounts into the skillet.
I like to spread the batter into a circle with a spatula or the back of a spoon.
Heat the pancakes for 4-5 minutes on the first side, or until the edges start to brown and little bubbles appear on the surface.
At this point, flip the pancakes and heat for an additional 2-3 minutes on the second side.
The second side will cook faster!
SunButter Is the Secret Ingredient
I used No Sugar Added SunButter in both the batter and the topping to these fall-inspired pancakes.
Adding a tablespoon to the batter adds a bit of nutty flavor, protein, and healthy fats to the recipe.
I love topping my pancakes with No Sugar Added SunButter, too, and sometimes prefer to do this instead of maple syrup!
Try it out for a low-sugar topping that adds lots of flavor.
I love the way it tastes paired with maple syrup and a sprinkle of chopped pecans.
The Best Vegan Pumpkin Buckwheat Pancake Toppings
Here are my favorite pumpkin pancake toppings:
- No Sugar Added SunButter
- Chopped pecans
- Maple syrup
Feel free to add in your favorites, like fresh berries or chocolate chips.
That’s it!
Swaps and Substitutions
For an entirely nut-free version, skip the chopped pecan toppings and add sunflower seeds instead or granola for crunch.
Almond milk can be used in place of coconut milk.
You can use apple cider vinegar in place of the lemon juice.
I haven’t tested any other flours for this recipe so I can’t say if it will work with anything but buckwheat.
Any winter squash purée will work in place of pumpkin for an equally orange alternative!
How to Serve Vegan Pumpkin Buckwheat Pancakes
Serve your Vegan Pumpkin Buckwheat Pancakes warm with optional toppings, like No Sugar Added SunButter, pecans, and maple syrup.
Cook the pancakes until all of the batter is used up.
Store any leftover cooked and cooled pancakes in an airtight ziplock bag in the freezer for several months.
You can easily microwave the refrigerated or frozen pancakes until they’re warm and serve for a quick breakfast.
Enjoy!
More Healthy Vegan Pancakes Recipes
I Want to Hear From You
If you make these Vegan Pumpkin Buckwheat Pancakes, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren

Vegan Pumpkin Buckwheat Pancakes
- Total Time: 25 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
Super fluffy Vegan Pumpkin Buckwheat Pancakes with gluten-free flour, pumpkin purée, and fall spices. Perfect for a weekend breakfast topped with SunButter!
Ingredients
Vegan Pumpkin Buckwheat Pancakes
- 2 cups buckwheat flour
- ½ TBSP baking powder
- ½ tsp ground cinnamon
- ½ tsp pumpkin pie spice
- 1 cup pumpkin purée
- 1 TBSP No Sugar Added SunButter
- 1 15-oz can coconut milk lite
- 4 tsp lemon juice
- 2 TBSP pure maple syrup
- Splash of almond milk
- Avocado oil, for the skillet
Optional toppings
- No Sugar Added SunButter
- Chopped pecans
- Maple syrup
Instructions
- Mix the flour, baking powder, and cinnamon together in a large mixing bowl until they’re well-combined. Add in the pumpkin purée, SunButter, coconut milk lite, lemon juice, and maple syrup. Stir everything well to combine the wet and dry ingredients. The batter should be thick and smooth. Add a splash of almond milk if you need to thin the batter a little. Thicker batter will lead to fluffier pancakes and thinner batter will yield thinner wider pancakes. Allow the batter to sit for ~5-8 minutes while you heat the skillet.
- Add a generous drizzle of avocado oil to a large nonstick skillet over medium heat. Once the skillet is warm, drop the batter in ~¼ cup amounts into the skillet. Use a spatula or the back of a spoon to spread the batter into a circle.
- Heat the pancakes for 4-5 minutes on the first side, or until the edges start to brown and little bubbles appear on the surface. At this point, flip the pancakes and heat for an additional 2-3 minutes on the second side. The second side will cook faster!
- Serve the pancakes warm with optional toppings, like SunButter, pecans, and maple syrup. Cook until all of the batter is used up. Store any leftover cooked and cooled pancakes in an airtight ziplock bag in the freezer for several months and microwave before serving.
Notes
recipe adapted from my Blueberry Buckwheat Pancakes
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free
This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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