Pumpkin Swirl Buckwheat Pancakes

I warned you... Pumpkin flavored everything for the season! Naturally I had to pumpkin my pancakes this past weekend. Ordinarily, I'd simply whisk some pumpkin puree into my favorite pancake mix. But I thought I'd switch it up and afford the pumpkin real opportunity to shine in these Pumpkin Swirl Buckwheat Pancakes.

I start by making my classic buckwheat pancake batter and sprinkling in just a bit of pumpkin pie spice. I practiced a bit of a deft hand here as I wanted a whisper of the spice so the almondy, wheaty flavor of the pancake could stand a bit separate from the pumpkin swirl.

Then it was as simple as combining pumpkin, sugar and spice and pouring the mixture into a make-shift piping bag. Though no one is stopping you from using the real-deal. I just always find it so very convenient to whip out a ziploc bag for quick use. Pipe a neat little swirl into your pancake batter while cooking and voila, Pumpkin Swirl Pancakes.

Of course, you can apply the same method to your favorite pancake batter. I just happened to be in a buckwheat kind mood!

Pumpkin Swirl Buckwheat Pancakes

Ingredients

For the pancake batter

· 2 eggs, separated

· 1 ¾ cup milk

· 1 tbsp apple cider vinegar

· 2 tsp vanilla extract

· ½ tsp almond extract

· 1 1/3 cup buckwheat flour

· ½ cup oat flour

· ½ cup flour

· 2 tbsp sugar

· 1 tsp salt

· 1 tsp baking powder

· ½ tsp baking soda

· ¼ tsp pumpkin pie spice

· Butter

· Maple syrup, whipped cream

For the pumpkin swirl

· 15oz canned pumpkin puree

· 1/3 cup packed brown sugar

· ½ tsp pumpkin pie spice

For the pancake batter…

In a medium bowl, whip the eggs whites until stiff peaks form. Set aside.

In a large measuring cup, whisk together the milk, vinegar, extracts, and egg yolks.

In a large bowl, whisk together flours, sugar, salt, baking powder, baking soda, and pumpkin pie spice. Whisk in the milk mixture. Gradually stir in the milk until the pancake batter is smooth and pourable. Gently fold in the whipped egg whites until thoroughly mixed into the pancake batter. Allow the batter to rest while preparing the pumpkin swirl mixture.

For the pumpkin swirl…

Combine all ingredients in a small bowl. Pour the pumpkin mixture into a quart-sized Ziploc bag. Squeeze the pumpkin mixture down into one corner of the bag. Twist the top to keep pressure on the pumpkin mixture and snip the corner to form a piping bag.

Heat a non-stick griddle or skillet over medium low heat. Lightly grease with butter. Dollop pancake batter onto the skillet using a 1/3 cup measure. Pipe a swirl of the pumpkin mixture across the top of each pancake. Cook pancakes on one side for 2-3 minutes until bubbles begin to form on the surface and the bottoms are golden brown. Flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.

Serve the pancakes with maple syrup and whipped cream if desired.

Makes 12 4-in pancakes

Notes

If you prefer, swap the buckwheat pancake batter for your favorite pancake batter or mix. Just sprinkle in a bit of pumpkin pie spice for extra flavor.

GF Friendly

Gluten Free Friendly!

Swap the flour for your favorite measure-for-measure flour such as Cup4Cup.