Comment (0)

Pumpkin pancakes

Fluffy and tasty pumpkin pancakes. They rise like soft, fluffy pillows and are flavoured with cinnamon, ginger, and other spices… I serve them with golden syrup or maple syrup and topped with chopped pecans. These pancakes are… a heaven in a mouth!

Yields: 20 pancakes.

Ingredients for the pumpkin pancakes:

  • 1 and 1/4 cups buttermilk
  • 1 cup pumpkin puree
  • 1 large egg
  • 60 g sugar
  • 30 g butter, melted and cooled
  • 250 g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 3 tsp ground cinnamon
  • 1 tsp mixed spice
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • pinch of salt

Mix the buttermilk, pumpkin puree, egg, butter and sugar in a bowl with a whisk. Sift the dry ingredients directly into the mixture: plain flour with baking powder and bicarbonate of soda, salt, and spices, and mix with a whisk. The pancake batter should have a mousse consistency: if it is too thin, add a spoonful of flour, and if it is too thick, add a spoonful of milk. This all depends on the consistency of your pumpkin puree.

Cook the pancakes on the medium power of the hob, with a minimum amount of oil (1 whole tablespoon = 1 pancake). Cook until tiny bubbles appear, about 2 minutes, then flip and cook until golden brown, about two more minutes. Repeat with the remaining batter.

Serve with golden syrup or maple syrup and chopped pecans.


Pumpkin pancakes

Browse posts by ingredients:
Thank you for posting a comment.

I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.

Blog author

0 comments posted
Search in comments