THE RECIPE JOURNAL · Breakfast
Savory Pumpkin Pancakes with Quinoa
These fluffy pancakes combine the warm flavors of pumpkin with a nutritious boost from quinoa, making them perfect for a cozy breakfast or brunch. They’re easy to make and packed with wholesome ingredients you’ll love.
FROM THE KITCHEN • Savory Pumpkin Pancakes with Quinoa
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
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 until everything is just mixed—don’t overdo it. Heat a large nonstick skillet over medium heat and give it a light spray of 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, about 3 to 4 minutes. Flip the pancake and cook for another 2 to 3 minutes, until it feels springy when you press the center. Keep going with the rest of the batter, and enjoy!
Why you’ll love it
These pancakes are a delicious way to enjoy the flavors of fall with a healthy twist. The combination of pumpkin and quinoa adds both moisture and protein, making them satisfying and nourishing. They are perfect for a cozy breakfast or brunch that feels special but is easy to make.
How to serve
Serve warm with a drizzle of maple syrup or honey. They also pair well with a dollop of Greek yogurt or a side of fresh fruit for a balanced meal. For a savory option, top with avocado slices and a sprinkle of feta cheese.
Storage & leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave. You can also freeze them by placing parchment paper between each pancake and storing in a freezer bag for up to 2 months.
