Everyone knows American pancakes and banana pancakes – but what about the version with pumpkin? This exceptionally delicious, light pancake takes only several minutes to prepare and tastes just like a hearty pumpkin pie.
Pumpkin is in season now, so you should take advantage of it while you can. Everyone loves pancakes – but why not make a slightly healthier version? Pumpkin is packed with vitamins, and it’s so sweet that you hardly need to add sugar to the batter.
The batter is based on pumpkin puree. You can prepare it any way you like; the main requirement is to use soft pumpkin that you can mash easily. Steaming is probably the quickest way to make pumpkins soft.
Pancake batter made with pumpkin is very light. The pancakes will also be pleasantly fluffy, and only the edges of the batter will turn crispy. Cinnamon, cloves, nutmeg, and vanilla are added, so the pancake batter will be pleasantly spicy.
Because they are so light, pumpkin pancakes are the perfect choice for breakfast, and they are a vitamin bomb to kick-start your day. If you don’t want to stick to the healthy version, you can enrich the pancakes with whipped cream, pecans, and maple syrup.
- 2 cups flour
- 1/3 cup sugar
- 5 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 1/2 cups milk
- 2 eggs
- 1 1/2 cups oil
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
In a large bowl, mix the flour, sugar, baking powder, salt, cinnamon, cloves, and nutmeg. In another bowl, mix the milk, eggs, oil, vanilla, and pumpkin.
Mix the dry and wet ingredients together and homogenize. Set the dough aside to rest for 5-10 minutes.
Heat up a pan. Pour about 1/4 cup of the batter into the pan. Fry the pancake for 3-4 minutes, then flip over and fry the other side for 2-3 minutes. When both sides are nicely browned, serve while hot.