Pumpkin-Infused Quinoa Pancakes

These fluffy pancakes are a delicious way to enjoy the warm flavors of pumpkin with a healthy twist. Perfect for a cozy breakfast, they combine protein-packed quinoa with seasonal spices for a tasty start to your day.

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TIME15 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 ½ cups quinoa flour ¼ cup brown sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground allspice ½ teaspoon salt ½ teaspoon ground ginger 1 ¾ cups buttermilk 1 cup pumpkin puree 2 eggs 2 tablespoons vegetable oil cooking spray

02 / HOW TO MAKE IT

Let's cook.

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 just until everything comes together—don’t overmix. Heat a large nonstick skillet over medium and lightly spray it with cooking spray. Scoop about 1/4 cup of batter onto the skillet and cook until you see bubbles forming on the surface and the edges look set, around 3 to 4 minutes. Flip the pancake and cook for another 2 to 3 minutes, until it springs back when you press the center. Keep going with the rest of the batter, and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use cooked quinoa that has cooled to prevent the batter from becoming too runny.
- Preheat the pan well and use a non-stick surface to avoid sticking.
- Cook pancakes on medium heat to ensure they cook through without burning on the outside.

Why you’ll love it

These pancakes are a delicious way to enjoy fall flavors with a healthy twist. The pumpkin adds moisture and a subtle sweetness, while quinoa provides extra protein and texture. They are perfect for a cozy breakfast or brunch.

Serving ideas

Serve warm with a drizzle of maple syrup or honey and a sprinkle of chopped nuts. Fresh fruit like sliced apples or berries pairs well, adding brightness and extra flavor.

Storage & leftovers

Store leftover pancakes in an airtight container in the refrigerator for up to three days. To reheat, warm them gently in a toaster or microwave. For longer storage, freeze in a single layer before transferring to a freezer bag.