Use dry pumpkin purée
Steamed or boiled pumpkin can contain plenty of water. Drain such puree in a fine sieve.
American Inspired Recipe
Pumpkin Pancakes with Cinnamon
Prepare the pancakes with dry, cooled pumpkin purée. Buttermilk and Baking soda loosen the dough without thinning it.
Total time
45 min
Calories
365 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Fluffy pumpkin pancakes instead of damp dough flakes
pumpkin purée differs in water content depending on the type and preparation. Oven-cooked Hokkaido or butternut squash produces a concentrated puree. The dough is to fall thickly from the spoon and be stirred only briefly. Let it swell for ten minutes and bake the pancakes over medium heat so that they can be cooked inside before the surface is too dark.
Breakfast
Autumn Recipes
Vegetables
Recipe
Pumpkin Pancakes with Cinnamon
Pumpkin purée keeps these pancakes moist and golden, while cinnamon, vanilla and a little nutmeg add warm autumn flavour.
Ingredients
4 servings
Method
-
1
Mix dry ingredients
Mix flour, Baking powder, Baking soda, cinnamon and nutmeg in a large bowl with a whisk.
-
2
Mix liquid mixture
Mix the eggs, buttermilk, sugar, vanilla, pumpkin purée and melted butter in a second bowl.
-
3
Connect dough
Add liquid mixture to the dry ingredients and stir only until no dry flour is visible. Small lumps may remain.
-
4
Leave the batter to rise
Leave for 10 minutes. If it is then very firm, add buttermilk to the tablespoon; if it is thin, stir in a tablespoon of flour.
-
5
Bake pancakes
Lightly oil a frying pan over medium heat. Add about 60 ml of batter for each pancake and cook for 2 to 3 minutes. Flip when bubbles appear, then cook for another 1 to 2 minutes.
Kitchen know-how
Tips for Pumpkin Pancakes with Cinnamon
Turn only once
Repeated turning presses air out of the dough. Wait until bubbles appear and the edge becomes matt.
Variations
How to adapt this recipe
Replace 50 g flour with fine oatmeal and add 50 g chopped pecan nuts in the dough.
Let go of sugar, vanilla and cinnamon. Add 60 g grated cheddar, chives and a pinch of smoked paprika.
Nutrition per serving
365kcal
56.0 gCarbohydrates
11.0 gProtein
11.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pumpkin Pancakes with Cinnamon
Bake the pumpkin halves until tender, scoop out the flesh and blend until smooth. Let the purée cool completely before adding it to the batter.
The pan is usually too hot or the pancakes are too large. Reduce the heat and bake smaller portions a little longer.
Not completely, because drive agents lose effect. Mix dry and liquid ingredients separately and connect them in the morning.
Place them side by side on a grid in the 90 °C warm oven. They would be stacked softly by the resulting steam.
Keep cooking