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Pumpkin pancakes are quick and easy

Quick and Easy Pumpkin Pancakes

Golden, appetizing, juicy, and bright orange! These are the simplest, most delicious pumpkin pancakes, made from nothing but pumpkin. They come together in almost no time — the only real work is peeling the pumpkin. Kids are sure to love them, since they turn out naturally sweet with no added sugar.

katushafin

Recipe author

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Composition / ingredients

Servings:

Pumpkin

500

Flour

Eggs

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 3 g

Fats 24 % 4 g

Carbohydrates 59 % 10 g

80 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 40 min

Step 1:

How do you make quick and easy pumpkin pancakes? Prep your ingredients. The pumpkin weight is given before peeling. You may need a little more or a little less flour, depending on how juicy the pumpkin is. You can also fry these on a dry skillet, in which case you won't need any oil.
Step 2:

Wash the pumpkin, then peel it and scoop out the seeds. Be careful — pumpkin is a very hard vegetable, so watch your fingers! It's easier to cut it into small pieces and peel those separately.
Step 3:

Grate the pumpkin. What size holes should you use? That's up to you. The largest holes are the easiest and fastest for grating, but then you'll need to fry the pancakes longer, or the pumpkin will stay firm. The finest holes give you almost a purée; those pancakes are the most tender, but it's more work. I always use the medium holes — fast and tasty.
Step 4:

Add the egg and salt to the pumpkin. Sift in the flour. Since we're not adding any baking soda or baking powder, it's the sifting that gives the pancakes a little lift.
Step 5:

Mix everything well into a smooth batter. My pumpkin was moderately juicy, so the batter came out fairly thick — but the pancakes held their shape well and were easy to flip. If your batter is runny, add a little more flour, but don't overdo it or you'll mask the pumpkin flavor.
Step 6:

Heat a skillet over medium heat. Add the oil and let it heat up too, so the pancakes don't stick. If you're frying without oil, use a nonstick pan. Spoon the batter onto the pan, shaping round pancakes.
Step 7:

Fry the pancakes on both sides over low heat until golden, a couple of minutes per side. If you grated the pumpkin coarsely, keep them under a lid for a bit so the pumpkin cooks through. Take the finished pancakes off the pan and serve right away. Sour cream goes really well with them. You don't really need any other toppings — pumpkin has such a bright flavor all on its own.

I always make these pancakes with this recipe, and they always come out great.
Use an oil with a high smoke point for frying! Any oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point: they contain a lot of unfiltered organic particles that quickly start to burn. Refined oils handle heat better and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed oil.