Pumpkin pancakes


Pumpkin is a vegetable that can be used in many different ways. Pumpkin pancakes are particularly delicious. You can use canned or fresh pumpkin for this recipe.


  • 1 ½ cups milk
  • 1 cup pumpkin puree
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 cups all purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • cooking spray

Method of preparation:

In a large mixing bowl, whisk together the milk, pumpkin puree, egg, vegetable oil and vinegar until well combined.

In a separate bowl, mix together the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Take care not to overmix; a few lumps in the batter are fine.

Heat a non-stick frying pan or griddle over medium heat and lightly coat with cooking spray.

Drop about ¼ cup of batter onto the pan for each pancake. Cook until bubbles appear on the surface and the edges begin to set, about 2-3 minutes.

Flip the pancakes and cook on the other side for a further 1-2 minutes or until golden brown and cooked through.

Repeat with the rest of the batter, spraying the pan with more spray between batches if necessary.

Serve the pumpkin pancakes warm with your favourite topping, such as maple syrup, whipped cream or chopped nuts.

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