Pumpkin Pancakes

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Full recipe

We recently featured a pumpkin pie recipe, and in it we promised to share other delicious pumpkin recipes. Today there will be another dessert that is not as low calorie as pie, but is also very tasty and will definitely surprise you and your family. These will be pumpkin pancakes. They are very similar in preparation to the classic pancakes, but their composition is more varied and tempting.

The first thing we need to do is to prepare the pumpkin. It should be washed, cut, cleaned of inner fibers and seeds. Next, peel the pumpkin and chop it into 3*3 cm pieces.

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Now the pumpkin (250 g) needs to be cooked so that when you knead the pancake batter it is soft. I recommend baking the pieces in the oven, wrapped in foil. This will take about 40 minutes in the oven, at 180-200°.

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Check the readiness of the pumpkin with a fork. If it pierces easily and falls apart into fibers, it is ready. Baked pumpkin should be pureed with a blender.

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Let’s move on to making the batter for the pumpkin pancakes. First beat the eggs (2 pcs.) in a bowl. Add honey (40 g) and melted butter (40 g), and beat again.

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Now add the pureed pumpkin, baking powder (2 tsp) and spices. I recommend using cinnamon (1/3 tsp), which goes perfectly with the pumpkin, as well as a pinch of vanilla and salt. You can also use nutmeg and ground ginger.

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At the same stage add flour. I use a mix of oat flour (140 g) and rice flour (150 g) to enrich the taste of pumpkin pancakes, but you can also use wheat flour.

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Beat everything with a blender with a whisk and start adding milk a little at a time.

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When the mass becomes homogeneous, without lumps, throw raisins into it.

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If your raisins are tough, I recommend pouring water over them for 5-10 minutes beforehand.

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It is best to fry the pancakes in a non-stick pan with a little vegetable oil. To apply the oil more evenly, I recommend using a cooking sprayer.

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Warm up the frying pan and start frying the pancakes over medium heat. I manage to cook 3 pancakes at a time in a large skillet. For one pancake I use about half a ladle of batter.

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Pumpkin pancakes fry the same amount as the classic version, about 2 minutes on each side. The moment to flip is determined by the appearance of bubbles with air on the surface of the pancake.

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From the above ingredients, I got 10 pancakes. The finished pumpkin pancakes are best eaten immediately, while they are still warm. They are fragrant and incredibly delicious.

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The combination of pumpkin batter, honey, and raisins makes me excited.

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If you want to use a topping for the dessert, you should try plain sour cream or chocolate syrup. For those who adhere to the healthy diet, this recipe will also be a lifesaver, since we did not use sugar, whole wheat flour and other non-diet products.

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Bon appetit! Don’t starve 😋