Pumpkin pancakes

Pumpkin pancakes


1 person made this

About this recipe: I made these for my pumpkin-loving grandson who will eat almost anything containing pumpkin. Don't save them for Halloween, they are delicious served warm with butter and maple syrup any day of the week.


Serves: 4 

  • 150g plain flour
  • 50g caster sugar or soft brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 250ml milk
  • 120g cooked and pureed pumpkin
  • 1 egg, beaten
  • 1 tablespoon vegetable oil

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Sift flour, sugar, baking powder, cinnamon and nutmeg together in a bowl.
  2. Whisk milk, pureed pumpkin, egg and oil together in a bowl. Pour milk mixture into flour mixture and stir until just moistened. Batter will be slightly lumpy.
  3. Heat a lightly oiled flat griddle or non-stick pan over medium-high heat. Drop pancake batter by large spoonfuls onto the pan and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, about 1 minute more. Repeat with remaining pancake batter.


Many of the larger supermarkets now carry pumpkin puree.

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