Pumpkin pancakes

These pumpkin pancakes are good in any season. Light and fluffy, these pumpkin pancakes have a lovely flavour. At first, it might sound surprizing - pumpkin pancakes made with pumpkin puree, but you can use pumpkin puree for many recipes. You can find recipe for our home-made pumpkin puree here.

Combination of cinnamon and ginger bread spices is just seventh heaven combination. Pumpkin puree adds on extra flavour and fluffiness in your pancakes.  

Pumpkin is one of our favourite ingredients in the kitchen. Cook it…bake it…sweet or salty…this super food and is full of iron, zinc, fiber and it's high in vitamin C.

Pumpkin pancakes go well with just butter and maple sirup, but you can use any topping you like.

Did you ever wonder if you can freeze pancakes…? Absolutely!!!

• Make pancakes

• Let them cool down

• Put them in the zip bag

• Don’ forget to put a piece of baking paper between pancakes so you can take them out of the bag easily (and as many as you want)

Ingredients

220g all-purpose flour

2 tablespoons brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon gingerbread spices

240ml buttermilk (mix room temperature milk with 1 and ½ tablespoon of lemon juice, leave to rest for 5 mins)  

130g pumpkin puree (canned pumpkin or fresh puree)

1 large egg at room temperature

30g melted butter  

1 teaspoon pure vanilla extract

Butter and maple syrup for serving

Directions

Dry ingredients

1. In a large bowl whisk together flour, brown sugar, baking powder, salt, cinnamon and gingerbread spice mix.  

Wet ingredients

2. In a medium bowl, whisk together pumpkin puree, buttermilk, egg, melted butter and vanilla extract.

3. Combine wet ingredients with dry ingredients and stir until just combined.  

4. Don't over mix the batter. The batter will be thick. You can add a little more buttermilk if you want thin pancakes.

5. Drizzle vegetable oil on non-stick pan. Pour the ladle of batter onto the pan. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.

Serve pancakes warm with butter and maple syrup, if desired.

Cinnamon butter – 2 portions

30g of butter – room temperature

2 tablespoons of brown sugar

2 teaspoons of cinnamon

Mix together all of the ingredients and spread on pancakes.

Homemade gingerbread spice mix

2 Tb Ground Ginger

2 Tb Ground Cinnamon

1 Tb Ground Cloves

1/2 tsp Ground Nutmeg