Pumpkin Pancakes
These light, fluffy pancakes are so quick and easy to make. Enjoy a stack of pancakes with your favourite topping. We love topping ours with honey, yoghurt and pumpkin seeds - or pumpkin mascarpone with pistachios!
Servings: 6 4 inch pancakes
Equipment
- 1 Sieve
- 1 Whisk
- 1 Frying pan
- 1 Mixing Bowl
Ingredients
- 120 g self raising flour
- 70 g caster sugar
- 2 eggs Large
- 60 g pumpkin puree (see our ‘top tip’ below)
- 1 tbsp milk
- 1/2 tsp ground cinnamon
- 1 tsp vegetable oil
Instructions
- Sieve the flour into a mixing bowl and add the sugar and cinnamon.120 g self raising flour, 70 g caster sugar, 1/2 tsp ground cinnamon
- Carefully whisk the pumpkin puree and eggs into the flour mix.60 g pumpkin puree, 2 eggs
- Gently whisk in the milk until you have a smooth pancake batter.1 tbsp milk
- Start to warm your pan with a small amount of oil on a very low heat. Once hot, pour in roughly 2 tablespoons of pancake batter.1 tsp vegetable oil
- Gently cook the batter until golden brown on one side, then carefully flip the pancake to cook the other side. A good indication of when to flip the pancake is when bubbles start to form on the uncooked side.
- Remove to a plate once both sides are golden brown and the pancake is fully cooked. Continue with the remaining batter.
- Enjoy a stack of pancakes with your desired topping. We love topping ours with honey, yoghurt and pumpkin seeds or pumpkin mascarpone with pistachios!
Notes
Top Top!
Pumpkin puree is incredibly easy to make and so good for you!
- Cut a small pumpkin in half, scoop out the seeds and place on a baking sheet, face down, skin side up.
- Bake at 180°C for 30-40 minutes until soft.
- Once cooled, scoop out the pumpkin flesh and discard the skin. Blitz or mash with a fork until you have a puree consistency.