Pumpkin Pancakes
Fluffy pancakes made with pumpkin purée, milk, and cinnamon. The pumpkin adds a lovely color, subtle sweetness, and tender texture.
- Time
- 40 min
- Serving
- 494 kcal
- Ingredients
- ≈ $0.60
- Protein
- 15 g
Ingredients
- 1 Pumpkinpack 1 kg ≈ $2.80 140 g
- 2 Wheat flour 70 g
- 3 Milk 2.5%pack 930 ml ≈ $0.88 120 ml
- 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 5 Sugar 12 g
- 6 Cinnamon 1 g
- 7 Sunflower oil 8 ml
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut pumpkin1 into cubes, cover with a little water, and simmer for 12–15 minutes until soft.
Drain excess water and blend the pumpkin1 into a smooth purée.
Mix the purée with egg, milk3, sugar, salt, and cinnamon.
Stir in flour until smooth, then fold in melted butter.
Let the batter rest for 10 minutes.
Cook pancakes on medium heat for 1–2 minutes per side until golden and set in the middle.
Tips
- Why it works
- Stew the pumpkin over medium heat so it softens evenly and doesn't burn on the outside. If you cook it in the microwave, it will be dry and won't give the right tenderness.
- Substitutions
- Swap the 2.5% milk for 2.5% kefir. The batter will be thicker, but the pancakes won't dry out. Add 10 g of honey instead of sugar for aroma.
- Common mistakes
- If the pancakes tear when you flip them, the batter is too thick. Stir it again or add 10 g of milk.
- Storing and reheating
- Keep in the fridge for 2 days, covered with a damp napkin. Reheat in a dry pan for 1 minute on each side.
- Serve with
- Serve with a spoonful of sour cream and unsweetened tea for breakfast if you want to balance the sweetness.
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