Pumpkin and cinnamon pancakes

    30 min

    When pumpkin is in season, I make these simple pancakes and serve with a dusting of icing sugar and cinnamon. Delish! I made the pumpkin puree the day before to save time in the morning.

    2 people made this

    Serves: 4 

    • 250g plain flour
    • 2 tablespoons soft brown sugar
    • 1 tablespoon caster sugar
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 200g pumpkin puree
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1 egg
    • 300ml milk
    • 2 tablespoons vegetable oil
    • 2 teaspoons grated lemon zest
    • 1 teaspoon lemon juice

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a bowl combine the flour, brown sugar, caster sugar, baking powder, bicarbonate of soda and salt; mix together with a fork for two minutes. In another bowl, mix pumpkin puree, cinnamon, ginger, egg, milk, vegetable oil, lemon juice and lemon zest.
    2. Add dry ingredients to the wet ingredients; mix until you have a lumpy pancake batter.
    3. Lightly grease and heat a nonstick frying pan over medium heat; pour a ladle of the pancake batter into the pan and cook the pancake on one side until bubbles appear on the surface of the pancake. Flip the pancake and cook the other side. Repeat with remaining pancake batter.
    4. Serve the pumpkin pancakes warm and dusted with icing sugar or with maple syrup drizzled on top.

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