Halloween is almost here, which means I’m sharing themed recipes non-stop. These Spooky Buckwheat Pancakes are my final Halloween breakfast offering — a fun, flavorful way to celebrate the season.

I had a bag of buckwheat flour sitting in the back of my pantry for ages and finally decided to put it to use. I considered making waffles or soba noodles, but pancakes felt right. The idea struck me late one night: make a spooky, but delicious, Halloween breakfast. I tested the recipe while our friend TJ was visiting — thankfully he and Corey were very hungry because the first batch didn’t turn out perfectly and we still polished everything off.

I love when a dish looks dramatic but the flavors actually pair well. These pancakes have a Mediterranean-inspired feel thanks to the nutty buckwheat and bold black sesame sauce. You don’t need activated charcoal to get that dark color — black sesame paste gives the perfect hue and flavor.

The black sesame drizzle is simple to make: process toasted black sesame seeds into a paste, then thin with a little water, sweeten with maple syrup, and season with a pinch of salt. While the sauce rests and thickens, mix the pancake batter using buckwheat flour combined with all-purpose or a gluten-free AP blend for structure.

For a quick topping, store-bought vegan whipped cream works well, or you can use homemade coconut whip if preferred. I paired these pancakes with pomegranate seeds for brightness and texture — they add the perfect pop of color and tartness against the dark sesame drizzle.

Yield: 10 pancakes

Spooky Buckwheat Pancakes

Eye-catching and delicious: fluffy buckwheat pancakes finished with a sweet black sesame sauce and topped with vegan whipped cream and pomegranate seeds. A dramatic, tasty Halloween breakfast that still balances flavor and texture.

Prep Time
10 minutes

Cook Time
25 minutes

Total Time
35 minutes

Ingredients

Black Sesame Sauce

• 1/2 cup (75 g) black sesame seeds
• 1/4 cup (60 ml) water
• 2 tablespoons (30 ml) maple syrup
• Pinch of salt

Buckwheat Pancakes

• 1 1/4 cups (265 ml) unsweetened non-dairy milk
• 2 teaspoons apple cider vinegar
• 3/4 cup (91 g) buckwheat flour
• 3/4 cup (100 g) unbleached all-purpose flour, or AP gluten-free flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 tablespoons (25 g) sugar
• 1 tablespoon (15 ml) olive oil
• 1 1/2 teaspoons vanilla extract
• Vegan whipped cream, for topping
• 1/2 cup pomegranate seeds, for topping

Instructions

1. For the drizzle: Place black sesame seeds in a food processor and process until they form a paste, about 4–5 minutes. Scrape down the sides, then add water, maple syrup, and a pinch of salt. Process another 30–60 seconds until smooth. Transfer to a bowl and allow it to thicken while you make the pancakes.
2. For the pancakes: Stir the non-dairy milk and apple cider vinegar together in a small bowl and let sit for 5 minutes to make a vegan buttermilk. In a large bowl, sift or whisk together buckwheat flour, all-purpose (or gluten-free) flour, baking powder, baking soda, and sea salt. Add sugar, olive oil, and vanilla to the vegan buttermilk, then pour the wet mixture into the dry ingredients. Whisk until just combined; batter should be slightly lumpy.
3. Preheat a griddle or large skillet over medium heat and lightly coat with a high-heat oil. Using a 1/4-cup measure, scoop the batter onto the hot surface, leaving an inch between pancakes. Gently spread batter into circles if needed.
4. Cook until bubbles stop forming and the edges begin to brown lightly, about 2–3 minutes. Flip carefully and cook another 2 minutes, until cooked through. Transfer to a plate and repeat with the remaining batter.
5. Stack the pancakes, drizzle generously with the black sesame sauce, and top with vegan whipped cream and pomegranate seeds. Serve warm and enjoy.

Nutrition Information:

Yield:

10

Serving Size:

1 pancake (approx.)

Amount Per Serving:
Unsaturated Fat: Varies

Did you make this recipe?

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Wishing everyone a safe and happy Halloween. I’ll be back soon with the Instant Pot Chanterelle Squash Risotto recipe — can’t wait to share it.