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Pumpkin pancakes

Pumpkin Pancakes

Bright orange little suns on your table! When fall rolls around, how can you not treat yourself to pumpkin recipes? Pancakes are about the easiest place to start. Bright, orange pancakes make a gorgeous addition to any table—and no one will ever guess the secret ingredient. Give them a try!

Julia M.

Recipe author

Composition / ingredients

Servings:

Pumpkin

200

Flour

160

Egg

Kefir

Sugar

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 5 g

Fats 17 % 5 g

Carbohydrates 67 % 20 g

143 kcal

GI: 10 / 0 / 90

Cooking method

Step 1:

How do you make pumpkin pancakes? The pumpkin weight is given peeled, without the rind. Before you start, you'll need pumpkin purée. No need to buy it—it's easy to make at home. Just peel the pumpkin, cut it into chunks, add a little water, and simmer until soft. Then drain off the water.
Step 2:

Blend the soft, cooked pumpkin into a purée with a blender or food processor. If you don't have one, just press the pumpkin pieces through a sieve with a spoon.
Step 3:

In a mixing bowl, combine the egg with the kefir.
Step 4:

Add the salt, sugar, vegetable oil, and flour. Mix into a smooth pancake batter.
Step 5:

Stir the pumpkin purée into the batter and mix well. The batter should be on the thin side—adjust the consistency to your liking.
Step 6:

Heat a pancake pan until good and hot, then pour in a little batter. Cook the pancake for about a minute, until bubbles start to form on top.
Step 7:

Then flip the pancake with a spatula and let it cook on the other side until golden. Transfer the finished pancakes to a plate and continue until you've used up all the batter. Enjoy!

If you're looking to try something new and a little different, give these pumpkin pancakes a go. They turn out wonderfully tender, with a subtle hint of Middle Eastern sweets. And that bright orange color is guaranteed to lift everyone's spirits. Pumpkin dishes really hit the spot during the in-between seasons. Pumpkin flesh is rich in iron, and a shortage of it can leave you feeling drowsy and tired. If you're watching your figure and want pumpkin pancakes that are healthy as well as delicious, try swapping the wheat flour for oat flour. The pancakes are best served warm, with a dollop of sour cream or jam. As you can see, there's nothing complicated about making pumpkin pancakes. Happy cooking!