Pumpkin Pancakes, an autumn variation of classic pancakes, perfect for taking advantage of the sweetness and creaminess of pumpkin, which gives a delicate flavor and a soft texture. They are ideal for breakfast or brunch during the colder months when pumpkin is in season and its warm, earthy notes pair perfectly with spices like cinnamon, vanilla (but also ginger and nutmeg).
In addition to being a delicious choice, these pancakes offer a richer nutritional intake compared to the traditional version thanks to the presence of pumpkin, which is naturally rich in vitamins like vitamin A and antioxidants. Their fluffy texture and enveloping flavor make them a true comfort food, ideal for starting the day with an autumn treat.
If pumpkin is an ingredient you love to cook with, don’t miss the collection PUMPKIN RECIPES, SWEET AND SAVORY.
At the end of the recipe, in the FAQ section, I answered some questions regarding this preparation. If you have other doubts or curiosities, write a comment or use the appropriate contact form.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 276.26 (Kcal)
- Carbohydrates 44.68 (g) of which sugars 13.47 (g)
- Proteins 8.39 (g)
- Fat 8.50 (g) of which saturated 2.37 (g)of which unsaturated 5.60 (g)
- Fibers 1.22 (g)
- Sodium 16.61 (mg)
Indicative values for a portion of 100 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
- 1 cup cups pumpkin (puree)
- 2 cups cups all-purpose flour
- 1/4 cup cups sugar
- 1 egg (medium)
- 1 1/2 cups cups milk
- 2 tbsps sunflower oil
- 2 tsps baking powder
- 1 pinch ground cinnamon
Tools
- Bowl
- Scale
- Sieve
- Crepe Pan
Preparation of Pumpkin Pancakes
Start preparing the pumpkin pancakes by cleaning and peeling the pumpkin.
Cut it into cubes not too large.
Boil the pumpkin in water for 20-25 minutes or until it becomes very soft.
Drain and let it cool.
Mash the pumpkin with a fork or a potato masher until it becomes a smooth puree. If you prefer, you can do this operation with a blender.
Add an egg to the pumpkin puree and mix with whisks or a spatula until you get a homogeneous mixture.
Continue the preparation by adding cinnamon, sugar, and sunflower oil.
Also add the milk little by little while stirring constantly.
Sift the all-purpose flour and baking powder into the bowl with the wet ingredients and sugar.
Mix with a spatula until you get a homogeneous and lump-free mixture.
Let the pancake batter rest in the refrigerator for 30 minutes.
Heat a non-stick pan, preferably with a flat bottom.
If you prefer, you can grease it with a small amount of butter.
Add a ladleful (about 1/4 cup) of batter for each pancake.
Cook until bubbles form on the surface.
Flip the pancakes with a spatula and cook for another two minutes.
Continue in the same way until you have used up all the batter.
Serve the pumpkin pancakes immediately with honey, jams, or maple syrup.
Pumpkin Pancakes
Consult this section to clarify your doubts; if you don’t find the answer to your question, comment or write to me using the form below.
Interested in more recipes? Try this –> SPINACH PANCAKES
FAQ
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin is fine, as long as it is 100% pumpkin puree without added sugars or additives.
Can I prepare the batter in advance?
Yes, you can prepare the batter up to 24 hours in advance and store it in the fridge. Stir well before using.
Can pumpkin pancakes be frozen?
Yes, you can freeze them. Let them cool completely, separate them with parchment paper, and store them in an airtight bag for up to 2 months.
Can I make the recipe gluten-free?
Absolutely! You can replace regular flour with a gluten-free flour suitable for baking.
I also made Pumpkin Cookies without Dough with pumpkin.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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