Pancakes are soft pancakes similar to crepes but thicker, typical of American breakfasts and now widely spread worldwide in many variations. Today I propose pumpkin pancakes.
Pumpkin pancakes, like classic pancakes, can be sweet or savory depending on how you choose to enjoy them. They are usually served with maple syrup or honey, but they can also be accompanied by salted butter and bacon. Personally, I also enjoy them with just fresh fruit.
The ingredients for pancakes are very simple; we start with an egg base to which we add a bit of sugar, salt, and flour.
To make them rise, I use cream of tartar, baking soda, and vinegar as the original recipe suggests, but you can substitute them with the same amount of baking powder.
For those who love wholesome breakfasts, I also remind you of the protein version of pancakes and other pumpkin breakfast recipes.
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 10 pancakes
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 70.55 (Kcal)
- Carbohydrates 10.33 (g) of which sugars 2.60 (g)
- Proteins 2.29 (g)
- Fat 2.51 (g) of which saturated 0.71 (g)of which unsaturated 1.68 (g)
- Fibers 0.27 (g)
- Sodium 74.39 (mg)
Indicative values for a portion of 36 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
The ingredients used are the same as classic pancakes with the addition of cooked pumpkin.
- 1 egg
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1/2 cup milk
- 3/4 cup all-purpose flour
- 3/8 cup pumpkin (cooked)
- 1 tbsp cream of tartar
- 1/4 teaspoon baking soda
- 1/2 teaspoon vinegar
- 1 pinch salt
Tools
The pancake batter can be easily prepared by hand with a simple whisk. I prefer using an electric whisk for convenience, but a non-stick pan is truly essential to ensure you don’t need to use fats during cooking.
- 1 Electric Whisk Moulinex
- 1 Bowl 8.5 inches diameter
- 1 Pan non-stick 8.5 inches
Preparation
The preparation of pumpkin pancakes is simple and quick. Start with cooking the pumpkin, which can be done the day before or sped up with the microwave. Simply peel and chop the pumpkin, add a little water, and cook it in the microwave for about 5 minutes or in a saucepan for 10′. You’ll know the pumpkin is done when it easily mashes with a fork.
Put the eggs in the bowl with the sugar and begin to whisk them. Once they have whitened a little, add the oil, milk, and pumpkin puree. As mentioned, you can make pumpkin puree simply by mashing it with a fork. Continuing to stir, add the flour, and finally cream of tartar, baking soda, and vinegar. The batter will be ready in no more than 5 minutes.
To avoid ruining the non-stick pans, I always suggest adding a drop of oil and spreading it well throughout the pan, then removing the excess with a paper towel. This step will allow us to cook our pancakes well without adding extra fats. Heat the pan on the stove, and with a small ladle, cook our pancakes one at a time, flipping them only when the surface feels dry to the touch. Once flipped, a few seconds will be enough to remove them from the heat.
Continue to cook all the pancakes; it will take no more than 10′ because you always need to adjust the heat so that they don’t burn but aren’t too low to dry them out. During cooking, I also use the lid; it will cook them faster and make them puffier. After cooking, decide how to enjoy your pancakes; they are good with both sweet syrups and savory ingredients.
NOTE
Pumpkin pancakes will be really soft and will stay that way for at least 2 or 3 days if sealed in food bags, so you can have them ready in the pantry for various occasions.
You can enjoy them for breakfast with fruit and sweet syrups, but you can also create very unique appetizers by pairing them with salted butter and fried bacon.
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Can I use pumpkin cooked in the oven?
You can use pumpkin that you might have left over from other preparations, as long as it is not too flavorful and can be reduced to a puree.
Can I substitute all-purpose flour?
You can use any flour you prefer to make the pancakes, just make sure to adjust the amount to achieve a batter similar to what you see in the video and photos.
