Pumpkin Pancakes

Spooky season can be delicious too! Use any leftover pumpkins to make our scarily good pumpkin pancakes. Taste them if you dare!

Preparation time 5/ 60 minutes
Cooking time 15 minutes

Serves 5-6 (10-12 pancakes)


120g whole wheat flour

2 tbsp baking powder

1/4 tbsp baking soda

1 tbsp cinnamon

1 tbsp ground ginger

1/2 tbsp salt

250ml milk

1 eggs

100g pumpkin purée

1tbsp maple syrup

1tbsp rapeseed oil

cooking instructions


Step 1

*First make the pumpkin purée or use the canned one. Cut a small pumpkin in half and scoop out the seeds and fibrous strings using an ice-cream scoop or large spoon. Chop the flesh of the pumpkin into even chunks and put them in a pot with a little boiling water. Steam for 10-15 minutes or until the flesh is soft before blending until smooth using a blender, food processor or mixer.

Step 2

Whisk flour, baking powder, baking soda, spices and salt in a bowl.

Step 3

In a separate bowl, stir together milk, pumpkin purée, egg, maple syrup and rapeseed oil.

Step 4

Fold mixture into dry ingredients.


Step 5

Heat a lightly oiled griddle or frying pan over medium high heat.

Step 6

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides about 2 minutes per side; serve with maple syrup.

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