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Einkorn Buttermilk Pumpkin Pancakes on a white plate dusted with cinnamon and topped with butter

Pumpkin Buttermilk Einkorn Pancakes Recipe

Try these delicious Einkorn Buttermilk Pumpkin Pancakes for breakfast. The whole family will love this recipe. It's easy to make, and it's low in gluten.
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Course: Breakfast
Cuisine: American
Keyword: Einkorn recipe, pumpkin pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 10 -12 pancakes
Calories: 134kcal
Author: Don't Mess With Mama

Ingredients

  • 1.5 cups Einkorn flour
  • 2 tbsp raw honey
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp organic cinnamon powder or 1 drop Cinnamon essential oil - how to order
  • 1/4 tsp salt
  • 1 cup buttermilk or 1 cup milk and 2 tbsp raw apple cider vinegar
  • 1/3 cup pumpkin puree
  • 2 eggs
  • 4 tbsp butter or organic coconut oil
  • 1 tbsp vanilla extract
US Customary - Metric

Instructions

  • In a large mixing bowl, add all dry ingredients.
  • Add eggs and buttermilk to dry ingredients and mix well.
  • Add pumpkin puree, vanilla extract and cinnamon, 1 tbsp butter or coconut oil (melted) and mix well.
  • Heat a large skillet or pan to medium heat.
  • Add about 1-2 tsp of butter or coconut oil to pan, and then add about 1/4 cup of the pancake mixture to the pan for each pancake.
  • When pancake starts to bubble, flip over using a spatula to cook on the other side.
  • Repeat for all pancakes (add butter or coconut oil to pan and add more pancake mixture).
  • Serve pancakes with a dollop of butter, maple syrup and a dash of cinnamon.

Nutrition

Calories: 134kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 264mg | Potassium: 182mg | Sugar: 5g | Vitamin A: 1500IU | Vitamin C: 0.3mg | Calcium: 91mg | Iron: 0.4mg