Pumpkin Pancakes
Fluffy pancakes made with pumpkin purée, flour, milk and cinnamon, cooked in a pan and served with syrup.
Photograph credit: Pumpkin Pancakes 2023-2 by Simply Social · Public Domain Mark 1.0 · Flickr
Storing and Planning Ahead
Keeps in the fridge for 2 days. Freezes for up to 2 months. Reheat in a toaster.
How to Make Pumpkin Pancakes
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Mix the flour, baking powder, cinnamon, salt and sugar in a large bowl.
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Whisk the milk, pumpkin, egg and melted butter together and pour into the dry mix. Stir just until combined, leaving some lumps.
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Heat a frying pan over a medium heat and brush with a little of the oil. Pour in a ladleful of batter for each pancake.
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Cook for 2 minutes until bubbles appear and stay open, flip and cook for 1 minute more. Repeat with the rest of the oil and batter. Serve with the syrup.
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A Few Pointers
- Leave the lumps in the batter.
- Wait for bubbles that stay open before flipping.
- Lower the heat if the pancakes brown too fast.
- Use tinned purée, not pie filling.
Why the Method Is What It Is
Stir the batter as little as you can. That is the short, sharp advice for every pancake, and it matters more here, because pumpkin purée makes the mixture heavy and a hard-worked batter turns rubbery.
Use plain tinned pumpkin purée, not pie filling, which already contains sugar and spice. If you roast and mash your own pumpkin, drain it through a sieve first, since homemade purée holds more water than the tinned kind. Stop mixing while the batter is still lumpy. The lumps cook out, and the pancakes stay tender.
The pan should be medium heat and lightly greased. Pour in a ladleful, and wait until bubbles break on the surface and stay open before flipping. If you flip too soon, the middle is raw and the pancake tears.
Pumpkin pancakes brown faster than plain ones, because of the sugar in the purée. Lower the heat after the first batch if they colour too quickly.
Serving Ideas
Maple syrup · Butter · Bacon · Plain yoghurt
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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