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Buttermilk Pumpkin Pancakes (gluten-free)

Buttermilk Pumpkin Pancakes (gluten-free)

This fall-inspired stack is incredibly fluffy thanks to the addition of cultured buttermilk, and makes for the perfect pancake breakfast!

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HELLOOOOO pumpkin season! With it being the official start of fall since a few days ago, I figured it was the perfect time for a pumpkin recipe! You all know I love my pancakes (yes, my last post was also a pancake recipe), so I couldn’t think of a better pumpkin debut than in the form of pancakes.

I absolutely LOVE fall. It’s my favorite season. I may be a leetle biased because my birthday is in November, but even if it wasn’t, I would still love fall just as much as I do now. Cozy sweaters, apple picking, pumpkin recipes EVERYWHERE—there’s nothing about fall that I don’t like.

For reals though. When you wake up to a breakfast like this, how can you not FALL in love with the fall flavors?

Besides the absolutely luscious taste of these hotcakes, the texture could not be more perfect. I do not believe in perfection, but these come pretty darn close. They’re oh so fluffy while remaining moist and pancakey at the same time. Pancakey? Is that a thing? Well, you guys know what I mean ;).

The magic ingredient in these pancakes is buttermilk. It makes them rise like crayyyy and makes them super fluffy. I think we all know what I’m going to be using in my pancakes from now on :). For now, enjoy these Buttermilk Pumpkin Pancakes!

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Yields 5-6 pancakes
Prep Time 10 min
Cook Time 10 min
Total Time 20 min

This fall-inspired stack is incredibly fluffy thanks to the addition of cultured buttermilk, and makes for the perfect pancake breakfast!

Ingredients

  • 1/2 cup cultured buttermilk (120mL)

  • 1/4 cup pumpkin purée (60g)

  • 1 egg

  • 1/2 cup oat flour (60g)

  • 2 tbsp coconut flour (14g)

  • 1/2 tsp baking powder

  • 1/2 tsp pumpkin pie spice

Instructions

  1. Add the buttermilk to a medium sized bowl.

  2. Add the pumpkin and egg, and whisk to combine.

  3. Gently stir in the oat flour, coconut flour, baking powder, and pumpkin pie spice.

  4. Let the batter rest for about 5 minutes.

  5. Heat a skillet or griddle on medium heat.

  6. Melt a little coconut oil, and scoop batter onto heated surface.

  7. Cook for 1-2 minutes, flip, and cook an additional minute or so.

  8. Stack em’ up and top em’ with whatever you desire! I topped mine with dairy-free yogurt, sliced strawberries, and a drizzle of my favorite peanut butter.


I absolutely love it when you guys try my recipes! Please share your creations and tag me #simplybalancedliv or @simplybalancedliv. I can’t wait to see what you come up with!

xx

Liv

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Whole Wheat Pumpkin Bread

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