Pumpkin Pancakes are a truly delicious autumn variation of the classic American pancakes, the sweets that are prepared for breakfast in every American family! I am now a big fan of pancakes, and pumpkin pancakes are among my favorites.. partly because I love orange, and also because I love pumpkin!
The other morning when I made pumpkin pancakes I didn’t say anything to Davide, I just served them at the table, as I do on Saturday or Sunday mornings.. and he, a bit sleepy, didn’t immediately notice the obvious color, different from the classic ones. Only when he tasted the first bite did he realize they were pancakes with pumpkin in the batter. Well, what can I say, he was really impressed because he didn’t think they could be so good! Try them too!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2/3
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for 7/8 pancakes
- 1 egg
- 3/8 cup milk
- 1 1/2 tbsp sugar
- 2.8 oz pumpkin (already cooked)
- 3/4 cup flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- to taste butter
- to taste honey
Preparation
Cook the pumpkin in the oven, then remove the skin and seeds to obtain only the pulp.
Use Delica or Mantovana pumpkin for a drier puree.
Gather the puree in a bowl and mash it with a fork.
Add the egg, milk, and sugar. Mix with a whisk to combine.
Also add the flour, baking powder, and cinnamon and mix everything to get a smooth and homogeneous batter.
Heat a pan, and when it’s hot, grease it with a little butter.
Pour a spoonful of batter and let it cook for a minute, then with a spatula flip the pancake and let it cook on the other side.
Once finished cooking, transfer the pancake to a plate and continue cooking the rest.
Stack all the pancakes on the plate and serve them with a pat of butter that will melt with the heat, with maple syrup or honey.
STORAGE:
I recommend consuming the pumpkin pancakes immediately, otherwise you can store them in an airtight food container in the fridge for two days.
