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Quinoa Pumpkin Pancakes

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Quinoa Pumpkin Pancakes
Servings: 8
Calories: 228kcal


  • 1 1/2 cup quinoa, uncooked
  • 1/4 cup brown sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger, ground
  • 1/2 teaspoon salt
  • 2 cup buttermilk
  • 15 ounce pumpkin, canned
  • 1 large egg
  • 2 tablespoon olive oil
  • 1 none cooking spray
  • 4 medium orange


  • Grind the quinoa into flour using a food processor. Add the quinoa flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt into a large bowl. Mix well.
  • Whisk together the milk, pumpkin, egg, and oil in a medium bowl. Add to the flour mixture and stir until just blended.
  • Spray cooking spray on a large nonstick frying pan or griddle and place on medium heat. When hot, pour 1/4-cup portions of batter into the pan.
  • Pancakes will be ready to flip when you begin to see the bubbles pop and the underside is brown.
  • Flip and cook the pancake for another 20 to 25 seconds until the center springs back when pressed.
  • If the pancakes buckle when sliding the spatula underneath, lightly oil the pan again for the next batch.
  • Serve hot pancakes with orange wedges.


Calories: 228kcal | Carbohydrates: 36g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 437mg | Fiber: 4g | Sugar: 11g