Pumpkin Pancakes with Maple Syrup
Fluffy, spiced pumpkin pancakes served with warm maple syrup—perfect for a cozy holiday breakfast.
- Time
- 25 min
- Serving
- 589 kcal
- Ingredients
- ≈ $0.71
- Protein
- 18 g
Ingredients
- 1 Wheat flour 75 g
- 2 Pumpkinpack 1 kg ≈ $2.80 120 g
- 3 Eggspack 10 pcs ≈ $1.93 1 pcs
- 4 Milk 2.5%pack 930 ml ≈ $0.88 80 ml
- 5 Sugar 10 g
- 6 Baking powder 4 g
- 7 Cinnamon 1 g
- 8 Maple syrupNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 20 ml
- 9 Butterpack 180 g ≈ $1.58 12 g
- 10 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cube the pumpkin2, sauté with 2 tablespoons of water for 8–10 minutes until tender, then mash into a smooth purée.
Whisk together flour, sugar, baking powder, cinnamon, and a pinch of salt.
Add the egg, milk4, pumpkin2 purée, and half the melted butter9; mix until thick and smooth.
Heat a skillet over medium and brush with the remaining butter9.
Cook pancakes 2–3 minutes per side until bubbles form on top and the bottom is golden.
Serve warm with maple syrup.
Tips
- Why it works
- Stew the pumpkin with water so it turns soft and does not burn in the pan. If you leave it hard, the pancakes will be dry.
- Substitutions
- Swap the maple syrup for honey (20 g), but add 5 g of water so it is not too thick. You can leave out the butter, but the batter will be drier.
- Common mistakes
- If the pancakes burn on the bottom but are not cooked inside, lower the heat and cook longer. They should be warm in the middle.
- Storing and reheating
- Keep in the fridge for 3 days in an airtight container. Reheat in the microwave for 20 seconds with a damp napkin on top.
- Serve with
- Serve with yogurt or oatmeal at breakfast to balance the sweetness and add protein.
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