Fluffy Vegan Pumpkin Buckwheat Pancakes: Your Ultimate Gluten-Free Fall Breakfast

Savor the vibrant flavors of autumn with these incredibly fluffy Vegan Pumpkin Buckwheat Pancakes! Crafted with nutrient-rich, naturally gluten-free buckwheat flour, luscious pumpkin purée, and a harmonious blend of aromatic fall spices, these pancakes are the quintessential centerpiece for a cozy weekend breakfast or a delightful brunch. Elevate your culinary experience by topping them generously with creamy SunButter for an extra layer of nutty goodness and a satisfying, wholesome start to your day.

There’s an undeniable magic in the comforting aroma of freshly made pancakes wafting through the house on a lazy weekend morning. It signifies relaxation, indulgence, and quality time. After successfully creating my beloved Blueberry Buckwheat Pancakes earlier this year, I’ve been constantly inspired to explore new and exciting ways to incorporate more of this wonderfully versatile and nutrient-dense grain into our morning meals. Buckwheat, despite its misleading name, is a fruit seed, making it naturally gluten-free and an excellent source of fiber, plant-based protein, and essential minerals like manganese, magnesium, and copper. Its distinctive earthy, nutty flavor profile adds a unique depth to any dish, particularly in baked goods.

My partner, M, and I often have differing morning schedules during the busy work week, making shared breakfasts a rare treat. This is precisely why our “Pancake Sunday” tradition has become so cherished. It’s a special ritual where we intentionally slow down, come together at the breakfast table, and savor delicious food and conversation. These moments are truly the highlight of our week, fostering connection and creating lasting memories.

As the leaves begin to turn and the crisp autumn air sets in, my kitchen inevitably transitions to an all-things-pumpkin frenzy. From warm drinks to savory stews, pumpkin’s earthy sweetness and vibrant hue simply embody the essence of fall. It was only a matter of time before this beloved seasonal ingredient found its perfect home within our pancake repertoire. The idea of infusing our light and fluffy buckwheat pancakes with the rich, comforting taste of pumpkin seemed like a natural, irresistible progression.

And so, I am absolutely delighted to present to you these exquisite Vegan Pumpkin Buckwheat Pancakes! These pancakes are thoughtfully crafted to be entirely gluten-free, relying on the wholesome goodness of buckwheat flour for their structure and a subtle, delightful chew. They are perfectly seasoned with a generous amount of creamy pumpkin purée, which contributes both moisture and a natural sweetness, along with a blend of classic fall spices that will make your entire home smell like a cozy autumn haven. The combination creates a harmonious balance of flavors and textures that is truly unparalleled.

Imagine waking up to a towering stack of these golden-brown wonders, each bite offering a delicate fluffiness on the inside and a satisfyingly crisp edge. Crowned with a dollop of rich, creamy SunButter – a fantastic nut-free alternative – and perhaps a drizzle of maple syrup, these pancakes offer an indulgent yet remarkably wholesome start to any day. They’re not just a meal; they’re an experience, promising to transform your weekend breakfast into an unforgettable seasonal celebration. Get ready to fall in love with your new favorite autumn breakfast!

Gather Your Ingredients: What You Need to Make Irresistible Vegan Pumpkin Buckwheat Pancakes

Crafting these sensational vegan pumpkin buckwheat pancakes requires a selection of simple, wholesome ingredients that are readily available. Each component has been carefully chosen to contribute to the perfect fluffy texture, rich autumn flavor, and overall nutritional value of these delightful breakfast treats. Here’s a detailed guide to what you’ll need to have on hand:

• Buckwheat Flour: This is the foundational ingredient for our gluten-free pancakes. Buckwheat flour lends a distinct, slightly earthy, and nutty flavor that beautifully complements the sweetness of pumpkin and the warmth of fall spices. Opt for a finely ground variety for the smoothest batter and most tender pancakes. It’s an excellent choice for a wholesome, fiber-rich, and naturally gluten-free alternative to traditional wheat flours.
• Baking Powder: Crucial for achieving that light, airy, and super fluffy texture that is the hallmark of a great pancake. Baking powder is a leavening agent that reacts with the acidic components in the batter (like lemon juice) to create carbon dioxide bubbles, causing the pancakes to rise beautifully as they cook. Always ensure your baking powder is fresh for optimal results; expired powder won’t give your pancakes the lift they deserve.
• Ground Cinnamon: A quintessential fall spice, ground cinnamon adds a warm, sweet, and comforting aroma and flavor to the pancakes. It enhances the natural sweetness of the pumpkin and blends seamlessly with the other spices to create that inviting autumn taste.
• Pumpkin Pie Spice: This convenient pre-mixed blend typically contains cinnamon, nutmeg, ginger, and cloves (and sometimes allspice). It provides a perfectly balanced and robust fall spice profile, saving you the hassle of measuring individual spices. If you don’t have this on hand, you can easily create your own blend using these individual spices.
• Pumpkin Purée: It’s important to use 100% pure pumpkin purée, not pumpkin pie filling, which often contains added sugars and spices. Pure pumpkin purée contributes a natural, earthy sweetness, a gorgeous orange hue, and incredible moisture to the pancake batter, making them exceptionally tender and flavorful.
• No Sugar Added SunButter: This ingredient is a true game-changer! Made from roasted sunflower seeds, SunButter adds a delightful nutty depth, a creamy texture, and a significant boost of plant-based protein and healthy fats to the pancakes. It’s also an excellent allergy-friendly alternative for those avoiding nuts, and enhances both the batter and serves as a fantastic topping.
• Lite Coconut Milk: We use lite coconut milk as the primary liquid component. Its subtle creaminess and mild flavor complement the pumpkin and spices without being overpowering. If you prefer a richer pancake, you can opt for full-fat coconut milk. Other plant-based milks like almond or oat milk can also be used as substitutes.
• Lemon Juice: The fresh lemon juice is not just for flavor; it’s a crucial acidic ingredient that reacts with the baking powder, activating it further to create even more bubbles and ensuring your pancakes are extra light and fluffy. Freshly squeezed is always best.
• Pure Maple Syrup: This natural sweetener adds a wonderful, complex sweetness with caramel notes that perfectly align with the fall theme. Use pure maple syrup, not pancake syrup, for the best flavor and quality. You can adjust the amount slightly based on your sweetness preference.
• Almond Milk: A splash of almond milk is kept on standby to adjust the batter’s consistency. Depending on the absorbency of your buckwheat flour and the thickness of your pumpkin purée, you might need a little extra liquid to achieve the ideal pourable, yet thick, batter. Any other neutral-flavored plant milk works here too.
• Avocado Oil: Used for cooking the pancakes in the skillet. Avocado oil is chosen for its very high smoke point and neutral flavor, which means it won’t impart any unwanted tastes to your delicate pancakes and can withstand the heat without breaking down. Coconut oil or other high-heat, neutral oils are also suitable alternatives.

With these thoughtfully selected ingredients, you are fully equipped to embark on a delicious journey to create the ultimate vegan pumpkin buckwheat pancakes!

The Art of Batter: How to Make Fluffy Vegan Pumpkin Buckwheat Pancakes

Creating these sensational pancakes is a wonderfully straightforward process, but a few key steps and tips will ensure your batter is perfectly prepared for those incredibly fluffy and flavorful results. Let’s walk through each stage of preparation:

1. Combine Dry Ingredients with Precision: Begin by adding all your dry ingredients – the buckwheat flour, baking powder, ground cinnamon, and pumpkin pie spice – into a large mixing bowl. Take a moment to whisk these dry components together thoroughly. This step is far more important than it seems; it ensures that the leavening agent (baking powder) and all the aromatic spices are perfectly and evenly distributed throughout the flour. This prevents any pockets of unmixed ingredients, guarantees a consistent rise, and ensures every single bite of your pancake is bursting with balanced flavor.
2. Introduce the Wet Ingredients: Once your dry blend is homogenous, it’s time to bring the batter to life. Add the rich pumpkin purée, the creamy No Sugar Added SunButter, the lite coconut milk, the bright fresh lemon juice, and the pure maple syrup to the bowl. These liquid components will bind everything together, adding essential moisture, a delightful sweetness, and the signature pumpkin flavor.
3. Mix Gently to Combine: Now, stir everything together well until the wet and dry ingredients are just combined. The key word here is “just.” It’s crucial not to overmix, especially with gluten-free flours like buckwheat. Overmixing can develop any inherent gumminess in gluten-free flours, leading to pancakes that are tough or dense rather than light and airy. Mix only until no dry streaks of flour are visible, and the batter appears smooth and uniform. A few small lumps are perfectly fine and often indicate you haven’t overmixed.

Achieving the Perfect Batter Consistency: At this stage, your pancake batter should be relatively thick and smooth, somewhat resembling a rich cake batter. This is the ideal consistency for achieving wonderfully fluffy pancakes. However, depending on factors like the specific brand of buckwheat flour or the thickness of your pumpkin purée, the batter might be a little too dense to pour easily. If this is the case, simply add a splash (start with 1-2 tablespoons) of almond milk, stirring gently after each addition, until the batter reaches a pourable yet still substantial consistency. Remember, a thicker batter will generally result in taller, fluffier pancakes, while a slightly thinner batter will yield wider, more delicate pancakes. Adjust according to your personal preference for pancake style!

The Importance of Resting the Batter: Once your batter is mixed to perfection, allow it to sit undisturbed for approximately 5-8 minutes while you begin to heat your skillet. This brief resting period is a critical, yet often overlooked, step in pancake making. It allows the buckwheat flour ample time to fully hydrate, absorbing the liquids and softening, which ultimately leads to a more tender and uniformly cooked pancake. Additionally, it gives the baking powder a little extra time to activate, contributing to a superior rise and even lighter texture. Use this valuable time to prepare your cooking surface and gather all your delightful toppings!

Flipping to Perfection: How to Cook Vegan Pumpkin Buckwheat Pancakes

Cooking your pancakes correctly is paramount to achieving that beautiful golden-brown exterior and a perfectly tender, cooked-through interior. Follow these steps meticulously for the best results, ensuring each pancake is a masterpiece:

1. Prepare and Heat Your Skillet: Begin by placing a large, high-quality nonstick skillet over medium heat. A good nonstick surface is highly recommended to prevent sticking and ensure effortless flipping. Allow the skillet to warm up for a few minutes. Once it’s adequately heated, add a generous drizzle of avocado oil. Avocado oil is an excellent choice for cooking pancakes due to its high smoke point and neutral flavor, which means it can withstand the heat without burning and won’t interfere with the delicious pumpkin and spice flavors. You can test if your skillet is ready by flicking a few drops of water onto the surface; they should sizzle and evaporate almost immediately.
2. Portioning the Batter: Once your skillet is perfectly heated and lightly oiled, gently drop the pancake batter onto the cooking surface using approximately ¼ cup amounts for each individual pancake. This measurement creates a nicely sized pancake that is easy to manage, cooks evenly, and fits well on most plates. Avoid overcrowding the pan; leave enough space between each pancake to allow for easy flipping and even heat distribution.
3. Shape for Uniformity: For those perfectly round and uniformly thick pancakes, I recommend taking a moment to gently spread the batter into a neat circle using the back of a spoon or a small spatula. This simple technique ensures consistent thickness across each pancake, which is key for even cooking and a professional appearance.
4. Cooking the First Side: Allow the pancakes to cook for approximately 4-5 minutes on the first side. During this time, observe them closely. You’ll know they are ready to be flipped when the edges start to look set and slightly browned, and small bubbles begin to appear and pop on the surface of the pancake. These visual cues indicate that the underside is beautifully golden and sufficiently cooked. Resist the urge to press down on the pancakes, as this can deflate them and make them less fluffy.
5. The Perfect Flip: With a confident and swift motion, carefully slide your spatula underneath each pancake and flip it over to the uncooked side. Cook the second side for an additional 2-3 minutes. It’s important to note that the second side will almost always cook faster than the first because the skillet has already reached and maintained its optimal cooking temperature. Keep a watchful eye to prevent over-browning.

Continue this process with the remaining batter, replenishing the avocado oil in the skillet as needed between batches to ensure no sticking. As each batch finishes cooking, transfer the warm pancakes to a plate. To keep all your pancakes warm until serving, you can place the plate in a low oven (around 200°F or 95°C) while you complete the rest of the batch. This ensures everyone gets to enjoy warm, fresh pancakes simultaneously.

SunButter: The Unsung Hero and Secret Ingredient for Flavor and Nutrition

While the combination of pumpkin and warm fall spices forms the heart of this recipe, No Sugar Added SunButter is truly the unsung hero, playing a pivotal role in elevating these pancakes to an entirely new level of deliciousness and nutritional value. I’ve strategically incorporated it into both the pancake batter and as a delightful topping, and for very compelling reasons!

Adding just a tablespoon of creamy SunButter directly into the pancake batter introduces a wonderful, subtle nutty flavor that harmonizes perfectly with the earthy notes of buckwheat and the natural sweetness of pumpkin. Beyond merely enhancing the taste, SunButter significantly boosts the nutritional profile of these pancakes by contributing a substantial amount of plant-based protein and healthy monounsaturated fats. This makes the pancakes far more satisfying and helps to keep you feeling fuller for longer, effectively preventing the dreaded post-breakfast sugar crash often associated with traditional, less balanced pancake recipes. It transforms a simple breakfast into a truly satiating and energizing meal.

However, the magic of SunButter extends far beyond its role within the batter. I am absolutely passionate about topping my warm pumpkin buckwheat pancakes with a generous, luscious dollop of No Sugar Added SunButter. In fact, on many mornings, I find myself reaching for it as the primary topping, sometimes even preferring it over traditional maple syrup! It delivers an incredibly rich, creamy texture and a deep, savory-sweet flavor profile that is utterly irresistible and wonderfully complex.

If you’re consciously seeking a delicious, lower-sugar topping alternative that doesn’t compromise on flavor or satisfaction, SunButter is your ideal solution. It provides a luxurious mouthfeel and a profound depth of flavor that pairs exquisitely with the light, fluffy texture of these pancakes. For an even more decadent and textural experience, try drizzling a bit of pure maple syrup alongside your SunButter and sprinkling a handful of crunchy chopped pecans (or sunflower seeds for a nut-free option) on top. The exquisite combination of creamy, sweet, and nutty elements is pure breakfast bliss. Furthermore, for those managing nut allergies, SunButter stands out as a fantastic, safe, and equally delicious alternative, ensuring that everyone can partake in and enjoy these wonderful pancakes without worry.

Elevate Your Plate: The Best Vegan Pumpkin Buckwheat Pancake Toppings and Creative Ideas

While these Vegan Pumpkin Buckwheat Pancakes are absolutely delectable on their own, a thoughtfully chosen topping can truly elevate them from a simple breakfast to an unforgettable culinary experience. Here are my favorite recommendations for complementing the rich pumpkin and earthy buckwheat flavors, along with some creative ideas to inspire you:

• No Sugar Added SunButter: As highlighted, this creamy, nutrient-packed spread is a powerhouse topping. It not only adds a fantastic nutty flavor but also boosts healthy fats and protein, making your breakfast even more satisfying and well-rounded. It’s an excellent choice for a lower-sugar, allergy-friendly option that delivers on both taste and texture.
• Chopped Pecans: These add a delightful crunch and a distinctly buttery, earthy flavor that harmonizes beautifully with the warm pumpkin and aromatic spices. If pecans aren’t your preference, toasted walnuts or almonds would also be equally delicious. For a completely nut-free alternative, consider toasted sunflower seeds or pumpkin seeds (pepitas) to achieve a similar satisfying texture.
• Pure Maple Syrup: The quintessential pancake topping! Its natural sweetness and rich, complex caramel notes are a match made in heaven for these fall-inspired pancakes. For an extra touch of luxury and warmth, gently heat the maple syrup before drizzling it generously over your stack.

Beyond these classic choices, feel free to unleash your creativity and incorporate your own personal favorites! Other fantastic ideas that pair wonderfully with pumpkin and buckwheat include:

• Fresh Seasonal Berries: A vibrant sprinkle of fresh blueberries, raspberries, or thinly sliced strawberries adds a delightful burst of freshness and a touch of tartness. This fruitiness beautifully cuts through the richness of the pumpkin, creating a balanced flavor profile.
• Warm Sautéed Apples or Pears: Slice some apples or pears and sauté them gently in a pan with a pinch of cinnamon and a touch of maple syrup. This creates a tender, warm compote that’s the epitome of autumnal comfort and an exquisite topping.
• Vegan Whipped Cream: For a truly indulgent and luxurious treat, a dollop of creamy coconut-based or store-bought vegan whipped cream adds a light, airy contrast to the dense pancakes. You can even infuse it with a touch of vanilla or pumpkin pie spice.
• Vegan Chocolate Chips or Shavings: Mix a handful of your favorite vegan chocolate chips directly into the batter just before cooking, or sprinkle them generously on top of the pancakes while they are still warm, allowing them to melt into sweet, gooey pockets of pure joy.
• Crunchy Pumpkin Seed Granola: For an extra layer of crunch and textural intrigue, a sprinkle of your favorite granola, especially one featuring pumpkin seeds, oats, and warm fall spices, would be a fantastic addition.
• Nut Butter Drizzle: Beyond SunButter, if you’re not avoiding nuts, a drizzle of almond butter, cashew butter, or even a spiced pecan butter can add a decadent richness.
• Powdered Sugar Dusting: A light dusting of powdered sugar (confectioners’ sugar) can add a delicate sweetness and a beautiful visual finish.

The possibilities for customization are virtually endless, so have immense fun experimenting with different combinations that make your taste buds sing and elevate your breakfast experience!

Customizing Your Creation: Smart Swaps and Substitutions for Vegan Pumpkin Buckwheat Pancakes

One of the greatest joys of home cooking is the flexibility to adapt recipes to suit your personal preferences, dietary needs, or simply what ingredients you happen to have available. These vegan pumpkin buckwheat pancakes are quite forgiving, but it’s important to understand the nuances of certain swaps to ensure you maintain the delicious flavor and perfect texture. Here are some smart substitutions and considerations:

• For an Entirely Nut-Free Version: If you need to avoid all nuts due to allergies or preference, it’s easy to make this recipe completely nut-free. Simply skip the chopped pecan toppings. Instead, opt for roasted sunflower seeds (like pepitas) or even lightly toasted pumpkin seeds for a similar, satisfying crunch. A sprinkle of your favorite store-bought or homemade nut-free granola would also provide excellent texture and a touch of sweetness without any nut-derived ingredients. The SunButter we use is already nut-free, making it a safe choice.
• Exploring Milk Alternatives: While lite coconut milk provides a lovely creamy base and subtle flavor, it’s not your only option for the liquid component. Almond milk is a highly popular and widely available plant-based choice that works wonderfully in this recipe, offering a neutral flavor. Other suitable plant-based milks include soy milk, oat milk, or cashew milk. Be aware that these might subtly alter the final flavor profile and richness of the pancakes, but they will all yield a delicious result. Always ensure your chosen milk is unsweetened to control the overall sugar content.
• Lemon Juice Alternatives: The lemon juice in this recipe plays a crucial role beyond just flavor; its acidity is essential for reacting with the baking powder, ensuring your pancakes rise beautifully and achieve that coveted light and fluffy texture. If you don’t have fresh lemons on hand, organic apple cider vinegar is an excellent and equally effective substitute. Use the exact same amount (4 teaspoons) for a comparable acidic agent that will deliver the necessary leavening power.
• Buckwheat Flour Specificity: This recipe was meticulously developed specifically using buckwheat flour to achieve its unique flavor, specific texture, and naturally gluten-free status. Due to the distinct properties of buckwheat – its lack of gluten and unique absorption rate – I haven’t extensively tested this recipe with other flours. Therefore, I cannot definitively guarantee the same delightful results if you attempt a substitution with other gluten-free flours (like rice flour, oat flour, or an all-purpose gluten-free blend). Different flours have varying liquid absorption capacities and binding properties, which could significantly impact the batter’s consistency and the final pancake texture. For the absolute best outcome and to replicate the recipe as intended, sticking with buckwheat flour is highly recommended.
• Pumpkin Purée Alternatives: If you find yourself without pumpkin purée or simply wish to explore other seasonal flavors, any other winter squash purée can be used interchangeably and will work beautifully as an equally vibrant and flavorful alternative. Butternut squash purée, acorn squash purée, or even mashed sweet potato purée can be substituted cup-for-cup. These alternatives offer slightly different nuances in flavor but will maintain the same moist texture and contribute a gorgeous orange hue to your pancakes, keeping them perfectly in theme with the autumn season.

These detailed substitution tips provide you with the flexibility to truly make this recipe your own, accommodating various dietary needs or simply using what you have available in your pantry, all while ensuring a delicious outcome!

Serving and Storage: How to Enjoy Your Vegan Pumpkin Buckwheat Pancakes Now and Later

These flavorful Vegan Pumpkin Buckwheat Pancakes are a true delight, best savored warm and fresh from the skillet. However, their versatility extends to fantastic make-ahead options for busy mornings. Here’s how to best serve them and store any delicious leftovers:

• Immediate Gratification: Serve your freshly cooked Vegan Pumpkin Buckwheat Pancakes immediately while they are still warm. Arrange a generous stack on individual plates and let everyone customize their serving with their favorite optional toppings. A generous drizzle of creamy No Sugar Added SunButter, a sprinkle of crunchy chopped pecans (or sunflower seeds), and a decadent pour of pure maple syrup create an undeniably classic and incredibly satisfying combination that perfectly embodies the flavors of fall. Don’t hesitate to experiment with other toppings like fresh berries, sautéed apples, or a dollop of vegan whipped cream for an extra touch of indulgence.
• Keeping a Batch Warm: If you’re cooking for a larger group or preparing a significant batch of pancakes, you can easily keep the cooked pancakes warm while you finish preparing the remaining batter. Simply preheat your oven to a very low temperature, around 200°F (95°C). Arrange the cooked pancakes in a single layer on a baking sheet to prevent them from steaming and becoming soggy, then place the baking sheet in the warm oven until you are ready to serve.
• Batch Cooking for Busy Mornings: These pancakes are absolutely fantastic for meal prepping! Continue cooking the entire batch until all of the batter has been used up. Once cooked, it is crucial to allow the pancakes to cool completely to room temperature before storing them. This prevents condensation and keeps them from getting mushy.
• Freezer Storage for Longer Shelf Life: For convenient, quick breakfasts throughout the week or month, these pancakes freeze beautifully. Once completely cooled, place the pancakes in an airtight ziplock bag or a freezer-safe container. To prevent them from sticking together, you can separate individual pancakes or small stacks with small squares of parchment paper. Stored properly, they will retain their quality in the freezer for up to several months, ready whenever a pancake craving strikes.
• Effortless Reheating for Convenience: When you’re ready to enjoy your stored pancakes, reheating them is a breeze. For refrigerated pancakes, a quick zap in the microwave for 30-60 seconds usually does the trick. For frozen pancakes, you can microwave them for 1-2 minutes, flipping halfway, until they are warmed through. Alternatively, for a slightly crispier edge, pop them into a toaster or toaster oven for a few minutes, or reheat them on a lightly oiled skillet over medium-low heat until heated through. Serve them with your preferred toppings and enjoy a delicious, wholesome breakfast without any fuss, even on the busiest of mornings!

Enjoy every delightful, pumpkin-spiced bite of these versatile and incredibly flavorful pancakes!

Discover More Healthy and Delicious Vegan Pancake Recipes

If you’ve thoroughly enjoyed creating and savoring these delightful Vegan Pumpkin Buckwheat Pancakes, then you’re in for an absolute treat! Our collection features a variety of other wholesome and incredibly delicious plant-based pancake recipes that are perfect for any breakfast, brunch, or even a delightful “brinner” (breakfast for dinner) occasion. Expand your culinary repertoire and explore these fantastic options to keep your mornings exciting, healthy, and bursting with flavor:

• Protein Oat Blender Pancakes

  Experience the ultimate in ease and nutrition with these Protein Oat Blender Pancakes. Effortlessly prepared by simply blending all ingredients together, these protein-packed oat pancakes offer a simple, quick, and incredibly nutritious way to fuel your day. They are perfect for those busy mornings when you need a wholesome breakfast that doesn’t compromise on flavor or satiety.

• Blueberry Buckwheat Pancakes

  Revisit the original inspiration for our pumpkin version! These classic Blueberry Buckwheat Pancakes feature a delightful burst of tart-sweet blueberries beautifully combined with the wholesome goodness and unique texture of buckwheat flour. It’s a cherished favorite with a healthy, gluten-free twist that promises to brighten any morning.

• Almond Flour Chocolate Chip Pancakes

  For all the chocolate lovers out there who crave a touch of sweetness for breakfast, these Almond Flour Chocolate Chip Pancakes are an absolute dream come true. They are wonderfully fluffy, incredibly satisfying, and naturally gluten-free, with irresistible sweet pockets of melted vegan chocolate chips in every single bite. A truly decadent yet wholesome choice!

Connect With Us: I Want to Hear From You!

Your engagement, feedback, and culinary creations are what truly inspire me to continue developing and sharing delicious, wholesome recipes! If you decide to whip up a batch of these delectable Vegan Pumpkin Buckwheat Pancakes, please don’t hesitate for a moment to let me know how they turned out for you. I genuinely love hearing about your cooking experiences and seeing your delicious results come to life.

Be sure to take a moment to leave a comment below, sharing your thoughts, providing a star rating, and writing a review of the recipe. Your valuable feedback is incredibly important as it helps me understand what you love, what works well, and how I can continue to create even more amazing, wholesome, and flavorful recipes for you to enjoy in the future.

And of course, don’t forget to give me a shout-out on Instagram! I absolutely adore seeing your culinary adventures. Tag @flora_and_vino in your posts and stories, and use the hashtag #floraandvino to share photos of your beautiful pumpkin pancake masterpieces. I can’t wait to marvel at your creative takes and connect with you!

For a continuous stream of plant-based recipe inspiration and a treasure trove of delicious ideas just like this one, make sure to check out my Pinterest page. You’ll discover a vast collection of recipes organized for easy browsing, perfect for pinning to your boards and planning your next delicious meal or treat.

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XO Lauren

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