This morning I woke up with the idea of preparing pumpkin pancakes. I had some leftover pumpkin in the fridge from the previous recipe, pumpkin muffins with chocolate chips, and it was a day off. Today is a day of relaxation, so I went to the kitchen and made this super easy and quick recipe. Once the pumpkin is cooked in pieces in the air fryer or microwave, you prepare the batter and cook the pancakes. I used a pancake or crepe pan, but you can use any non-stick pan.
Well, enjoy them freshly made and still warm, with a bit of honey, dark chocolate, or with fruit, for example, with fresh blueberries, they’re delicious! My son loved them too; he obviously enjoyed them with homemade Nutella because he’s very fond of it. It was a delicious family breakfast and a beautiful day of rest!
Let’s prepare them together, I’m sure you’ll love them!
I also leave you:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4/6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 106.45 (Kcal)
- Carbohydrates 20.41 (g) of which sugars 7.05 (g)
- Proteins 4.25 (g)
- Fat 1.50 (g) of which saturated 0.50 (g)of which unsaturated 0.60 (g)
- Fibers 0.51 (g)
- Sodium 113.93 (mg)
Indicative values for a portion of 62 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pumpkin Pancakes
With these quantities, I made 4 because we like them thicker at home. So if you prefer to make them smaller, use less batter in the pan.
- 3/4 cup cooked pumpkin
- 1/2 cup all-purpose flour
- 1/3 cup 2% milk
- 1 egg (medium)
- 5 tsp sugar
- 1 tsp baking powder (level)
- 1 pinch salt
Tools
- Bowl
- Hand whisk
- Pan pancake
- Immersion blender
Preparing Pumpkin Pancakes
I remove the skin from the pumpkin, wash it, and cut it into pieces. I cook it in the air fryer at 356°F for about 15 minutes, being careful not to burn it. Then I coarsely blend it in a bowl with the immersion blender and set it aside.
In a bowl, I whisk the egg and sugar with a hand whisk, add the pumpkin, then flour, and milk. I mix everything with a silicone spatula, making the mixture nice and smooth.
With the help of a spoon, I pour some batter into the pancake pan and cook the pumpkin pancakes over medium heat, flipping them only when many bubbles form on the surface, taking about 2 minutes.
Here they are ready, I’m off to have breakfast!
Storage
Store cooked in the refrigerator for up to 2 days in a food container.
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