Pumpkin pancakes

    (90)
    25 min

    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.


    2 people made this

    Ingredients
    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

    Method
    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.

    Note

    Many of the larger supermarkets now carry pumpkin puree.

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    Reviews & ratings
    Average global rating:
    (90)

    Reviews in English (77)

    by
    42

    These would be 5 stars for us if the recipe included 1/2 tsp salt. The batter is very thick as written and using medium heat allowed the center to cook through. I added a little splash of milk to the last batch of batter to thin it just a bit as it thickens up even more as it is standing. Using a 1/4 cup measure I got 10 pancakes. These were really great with the addition of the salt. Thanks so much for a tasty Sunday breakfast.  -  05 Jan 2014  (Review from Allrecipes US | Canada)

    by
    27

    It's simple, good flavor, but the thing I would change is the temperature. Medium-high is too hot, and I burnt the first pancake and the inside wasn't cooked. Stick to medium or a little less and these are perfect.  -  17 Dec 2013  (Review from Allrecipes US | Canada)

    by
    20

    These were easy and awesome! I added 1/2 teaspoon of salt, 1/4 teaspoon allspice and a splash of vinegar. I made them again the next day and cut the sugar in half and they were still just as good!! My husband and teenager loved them. I really like them with real maple syrup but they like the fake stuff better.  -  17 Aug 2014  (Review from Allrecipes US | Canada)

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