Autumn is when my kitchen is awash with the scent of spices and roasted pumpkin — the undeniable star of the season. So, it'll come as no surprise that I've got another pumpkin recipe for you. This time, it's for delicate, fluffy pumpkin pancakes. Infused with a pinch of cinnamon, cloves, and nutmeg, they're a perfect match for the autumn vibe. Ideal for breakfast, or frankly, any time at all!
Pumpkin pancakes are a fantastic alternative if you fancy a break from traditional plain pancakes or crepes. The pumpkin's subtle sweetness is a perfect companion for warm spices. They're simple to prepare as well; with some pumpkin purée to hand, you'll have them ready in a snap.
If you're often rushed and end up grabbing breakfast on the go (as I do all too often, I'm afraid) why not treat yourself at the weekend to something special? Make the most of the pumpkin season and indulge in its flavours - spring will be upon us before we know it. :)
How do you get your pancakes to be fluffy?
The secret's all in the egg whites. Give them a good whisk until they're nice and frothy, then fold that right into your batter. It'll lift your pancakes to be light and airy. And here's a tip: always sieve your flour before you mix it in with everything else. It's a tiny step, but it makes all the difference.
What to serve pumpkin pancakes with?
What's the best thing to serve with pumpkin pancakes? For me, you can't beat a generous drizzle of warm maple syrup – it's absolutely scrummy! Definitely give it a go. But just like any pancakes, they go well with your favourite jam. If you're after something a bit healthier, why not dollop on some Greek yoghurt and throw on a handful of fruit or nuts?
I have good news for all pumpkin lovers, beyond pancakes, there's a whole world of pumpkin recipes to discover. Below, you'll find links to my all-time favourite pumpkin recipes – each one tried and tested!
- Hokkaido pumpkin cake | Gluten-free recipe
- Pumpkin soup with coconut milk
- Pumpkin and ricotta stuffed shells
- Wholemeal pumpkin muffins with white chocolate
Pumpkin pancakes with maple syrup
Ingredients
- 200 g pumpkin purée (thick)
- 120 g wheat flour
- 2 eggs
- 2 tbsp cane sugar
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp cinnamon
- pinch of nutmeg
- pinch of ground cloves
- oil for frying
Instructions
- Separate your yolks from the whites. Whisk the egg whites with a dash of salt until they're stiff, then set them aside.
- In another bowl, mix together the pumpkin puree, egg yolks, sugar, and a splash of vanilla extract.
- Sprinkle in the spices and fold in the sifted wheat flour. Stir everything together until it's just combined.
- Gently fold in your beaten egg whites until the mixture is smooth.
- Heat a bit of rapeseed oil in a pan and fry the pancakes (on low heat) until they're golden on both sides.
- Serve them up with a drizzle of warm maple syrup or your chosen toppings.
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