I blame Pinterest for this pumpkin pancake recipe. Pinterest with their plethora of pumpkin-filled deliciousness and pumpkin in every way, shape and form filling my timeline. How can you not want pumpkin-everything when you stare at that all day? You can’t, is the answer in case you were wondering. So there I was, thinking about how I could shove pumpkin into anything and everything when I thought of creating these pancakes. I’ve often made pumpkin pancakes before as my kids absolutely love them but I always just serve them with maple syrup or cinnamon sugar. But how could I amp them up? I took inspiration from my Pumpkin Fritters recipe and topped them with warm salted caramel, toasted pecan nuts and served them with Chantilly cream. That’s one amped up pumpkin pancake.
How do you make pumpkin pancakes with real pumpkin?
I think real pumpkin trumps canned pumpkin every time so I prefer steaming/roasting pumpkin or butternut squash and pureeing to make fresh pumpkin I can use in baked goods and desserts. Simply half a pumpkin or squash and place cut-side down into an oven-proof dish, add a splash of water and cover with foil. Bake for an hour at 160ºC/320ºF until soft then scoop out the seeds (discard them) and flesh and puree. The pancake batter is super simple and consists of wholewheat flour, eggs, milk, baking powder and buttermilk whisked with melted butter and pumpkin puree before cooking in a medium-hot pan.
Pancake recipes
