AmericanMedium · Hot
Pumpkin Buckwheat Pancakes with Apple-Mint Salsa
Fluffy buckwheat pancakes with warm pumpkin spices topped with a bright apple-mint salsa — a cozy fall breakfast the whole family will love.
Prep
15 min
Cook
20 min
Total
35 min
Method
1
2
In a large bowl, whisk together buckwheat flour, all-purpose flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, and salt until evenly combined.
3
In a separate bowl, whisk together pumpkin puree, whole milk, egg, melted butter, and maple syrup until smooth.
4
Pour the wet ingredients into the dry ingredients and stir gently until just combined — a few lumps are fine. Do not overmix.
5
Heat a griddle or large non-stick frying pan over medium heat. Lightly butter the surface.
6
Pour about 1/4 cup batter per pancake onto the griddle. Cook 2-3 minutes until bubbles form on the surface and edges look set.
7
Flip and cook another 1-2 minutes until the second side is golden brown and the pancake is cooked through.
B
Nutri-Score
Good balance
A–E · lower is better · score 1
Calories
420
per serving
Source of protein · 14gLow sugar · 11g
Protein
14g
Carbs
71g
Fat
12g
Sat. fat
7g
Fiber
6g
Sugar
11g
Sodium
794mg
VegetarianHeart HealthyNutrient DenseBalanced MealFiber RichWhole Grain
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.5
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.3m³
Land
20Pt
Runoff
0.05g P
Whole milk drives 40% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
6
Sweet
4
Salty
3
Sour
2
Bitter
3
Spicy
Textures
CrispyFreshSoftTender
Aromas
EarthyHerbalSweetWarm Spice
Kitchen Equipment
Primary Tool
GriddleTechniques
Safety & Storage
Cooking Temperature
Cook pancakes on medium heat until bubbles form on surface and edges look set before flipping. Second side should be golden brown, indicating thorough cooking.
High Risk Population
Raw egg in batter poses Salmonella risk; children under 5, elderly, pregnant individuals, and immunocompromised persons should ensure pancakes are fully cooked before consumption.
Cross Contamination
Use separate cutting boards and utensils for raw egg preparation and fresh salsa ingredients to prevent bacterial transfer.
Storage
Refrigerate leftover pancakes and apple-mint salsa separately in airtight containers. Consume refrigerated pancakes within 3-4 days and salsa within 2 days.
Allergen Warning
This recipe contains milk, eggs, wheat, and gluten. For allergen-specific utensils and preparation surfaces, clean with soap and hot water between uses.
Pro Tips
Technique
Don't overthink the lumps in your batter — a few are actually your friend. Overmixing turns fluffy pancakes into tough pancakes, and nobody wants that on a Saturday morning.
Substitution
No buckwheat flour? You can swap it out for whole wheat flour and still get a wholesome, hearty pancake that holds up beautifully to that bright apple-mint salsa.
From the chef
The buckwheat flour gives these pancakes a gentle earthiness that works with pumpkin instead of fighting it, and the warm spices — cinnamon, ginger, nutmeg — keep everything cozy without going aggressive. What makes them worth the effort is the apple-mint salsa on top: the brightness cuts through the richness in a way that maple syrup alone does not. You get a fluffy, spiced pancake and something fresh and a little surprising alongside it. The whole thing comes together from one bowl of dry and one bowl of wet — nothing fussy about the method.
TagsFallPumpkinKid FriendlyFamily FriendlySweetFluffyFruit SalsaBuckwheat
AllergensMilkEggsWheatGluten
Source: generated · June 12, 2026