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Spiced Pumpkin Pancakes with Honey

Bright, tender, fragrant pumpkin pancakes. There are lots of ways to make classic American pancakes — this one adds a vegetable and warm spices. Thanks to the whipped egg whites, the pancakes come out surprisingly light and fluffy, and you'd hardly know there's pumpkin in them at all.

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Spicy pumpkin pancakes with honey
Spicy pumpkin pancakes with honey Spicy pumpkin pancakes with honey Spicy pumpkin pancakes with honey
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 6 g
Fats 21 % 8 g
Carbohydrates 63 % 24 g
192 kcal
GI: 8 / 0 / 92

Cooking method

  1. Step 1:

    Step 1

    For these spiced pumpkin pancakes you'll need: pumpkin, eggs, sugar, salt, milk, vegetable oil, baking powder, cinnamon, cloves, nutmeg, ginger, and flour, plus walnuts and honey for serving.

  2. Step 2:

    Step 2

    Roast the peeled pumpkin until soft in an oven preheated to 350°F (180°C) for 20-25 minutes. You need 200 grams of pumpkin purée; I used a little more raw pumpkin to get there.

  3. Step 3:

    Step 3

    Combine the flour with the baking powder, cinnamon, nutmeg, cloves, and ginger, and sift together. I ground the cloves in a mortar first.

  4. Step 4:

    Step 4

    Separate the eggs into whites and yolks.

  5. Step 5:

    Step 5

    Put the roasted pumpkin, egg yolks, and sugar in a blender.

  6. Step 6:

    Step 6

    Add about half the milk.

  7. Step 7:

    Step 7

    Blend everything until smooth.

  8. Step 8:

    Step 8

    Add the vegetable oil to the puréed pumpkin mixture and stir.

  9. Step 9:

    Step 9

    Pour in the rest of the milk and stir.

  10. Step 10:

    Step 10

    Whip the egg whites on medium speed until stiff, firm peaks form. Add the salt while whipping.

  11. Step 11:

    Step 11

    Add the sifted spiced flour to the batter in batches.

  12. Step 12:

    Step 12

    Mix thoroughly until smooth.

  13. Step 13:

    Step 13

    Fold the whipped whites into the batter with a spatula, working from the bottom up. Do this gently so you don't deflate the whites.

  14. Step 14:

    Step 14

    You should have a fluffy, fairly thick batter.

  15. Step 15:

    Step 15

    Heat a nonstick skillet. The pancakes cook in a dry skillet. Drop 2 tablespoons of batter onto the skillet, spreading it into a round about 4 inches (10 cm) across. When bubbles appear on the surface, flip the pancake.

  16. Step 16:

    Step 16

    Cook the pancake over medium heat until golden. With a larger skillet, you can cook several at once.

  17. Step 17:

    Step 17

    Cook all the batter into pancakes and stack them one on top of another. I ended up with 17. Serve the pancakes warm or at room temperature. Enjoy!

  • American-style pancakes are quite different from thin Russian blini in both size and thickness — they're thicker and more like fritters. You can serve them with all kinds of toppings; the classic is maple syrup, but also honey, butter, berries, fruit, chocolate, or cream. Serve 2-3 per portion, stacked, and cut into wedges. We loved them with chopped walnuts and honey, which complemented the warm spices nicely.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Pumpkin - 29  kcal/100g
  • Honey - 400  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Carnation - 323  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Baking powder - 79  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Ground cinnamon - 247  kcal/100g

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