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Pancakes are the ultimate comfort food. They are also a lot of fun to eat. I have no idea why, but you can’t argue with the facts. I can seriously eat an entire stack. I have no shame. Pumpkin pancakes - do they get any better? How about these Buckwheat Pumpkin Pancakes which are both gluten-free and vegan. It's breakfast perfection. #pumpkin #pinkfortitude

Buckwheat Pumpkin Pancakes - Gluten Free & Vegan

Author Holly Bertone | Pink Fortitude


  • 2 Cups Buckwheat flour
  • 1 Vegan egg
  • 1 TBSP Pumpkin Spice
  • 1 1/2 - 2 Cup Vegan Milk Almond, flax, cashew, etc
  • 1 Can Organic Pumpkin approx 15 oz
  • 1/2 Cup Maple Syrup
  • Vegan Butter


  1. In a medium-size bowl, mix together all of the ingredients except for the vegan milk and vegan butter.

  2. Gradually add the vegan milk and stir until the batter is the consistency of pancake batter.

  3. Preheat a cast iron skillet over medium heat.

  4. Melt a pat of vegan butter in the skillet.

  5. Add pancake batter to your desired size pancake.

  6. Gluten free pancakes will NOT bubble like normal pancakes - check for when the bottom is golden brown and then flip.

  7. Remove from the skillet when the other side is golden brown.

  8. Add another pat of vegan butter to the skillet in between batches.

  9. Serve with maple syrup.