Fluffy and sweet, these pumpkin pancakes are excellent alongside a cup of milk or hot tea for breakfast. They have lovely fall flavours such as pumpkin puree, ground cinnamon and nutmeg and drizzled with sweet maple syrup. In fact, making these pumpkin pancakes is an excellent way of using any pumpkin puree leftovers, yet they are so delicious.
To me, the perfect pancake is the one that is fluffy, soft and flavourful; these pumpkin pancakes are one of these perfect pancakes which you never get bored of making again and again; they are just perfectly fluffy, soft and easy to make.
When it's pumpkin season, I love making a lot of pumpkin recipes such as pumpkin bread, cheesecake, bundt cake and of course these lovely pumpkin pancakes.
Ingredients
Greek style yoghurt
Pumpkin puree
Egg
All-purpose flour
Unsalted butter
Granulated sugar
Ground cinnamon
Baking powder
Baking soda
Salt
Oil to saute
For Serving
Butter
Maple syrup
How To Make This Pumpkin Pancakes
Mixing the wet ingredients: In a bowl, mix egg, butter and pumpkin puree using a whisk until combined.
Then, add yoghurt, mix well.
Mixing the dry ingredients: Add cinnamon, baking powder, baking soda, salt to the flour, mix together.
Assembling all: Fold the flour mixture into the wet ingredients and whisk until combined.
Cooking the pancakes: Spray a pan with oil then spoon the batter in the pan trying to make circular pancakes, wait until small bubbles appear on top then flip the pancakes. Repeat until you finish all the batter.
If you are going to use a pancake pan; spray the pancakes moulds in the pan then spoon the batter in the moulds when you see the bubbles flip.
Serving: Serve with butter and maple syrup or any other topping you fancy.
Pro's Tips
For making perfect pancake round shape, you can use a pancake pan; it is a nice and easy tool to use that makes round pancakes.
If you prefer to eat pancakes without adding any syrup, I suggest adding two more tablespoons of sugar to the ingredient.
You can top these pancakes with maple or golden syrup, chocolate, a dollop of cream, cream cheese or some chopped fresh fruits.
Can I Freeze These Pumpkin Pancakes?
Yes, you can. They freeze so well. For me, I like to make triple batches of these pancakes, because my young daughter adores them, and keep them in the freezer, so they are ready when we need them. All you need to do is defrost then microwave them.
More Pumpkin Recipes
Healthy Pumpkin Pancake Recipe
Ingredients
- ¾ cup greek yoghurt
- 1 cup pumpkin puree
- 1 egg
- 1 ½ cups all-purpose flour
- 2 tablespoon unsalted butter
- 2 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- oil to saute
For serving
- butter
- maple syrup
Instructions
- In a bowl, mix egg, butter and pumpkin puree using a whisk until combined. Then, add yoghurt, mix well.
- Add cinnamon, baking powder, baking soda, salt to the flour, mix together.
- Fold the flour mixture into the wet ingredients and whisk until combined.
- Spray a pan with oil then spoon the batter in the pan trying to make circular pancakes, wait until small bubbles appear on top then flip the pancakes. Repeat until you finish all the batter.
- If you are going to use a pancake pan; spray the pancakes moulds in the pan then spoon the batter in the moulds when you see the bubbles flip.
- Serve with butter and maple syrup or any other topping you fancy.
Nutrition
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