Pumpkin Pancakes are soft and delicious sweet pancakes, perfect for breakfast, a snack or a Sunday brunch. The addition of pumpkin, a versatile vegetable full of benefits, makes them ideal for autumn and winter, and an original alternative to your classic pancakes, which will conquer young and old alike.
To make them, you just need to bake the pumpkin in the oven, remove the pulp, mash it with a fork until it becomes puree and then add it to the egg and sugar; continuing to mix, pour in the milk and incorporate the sifted flour and baking powder. Once you have obtained a smooth and homogeneous batter, proceed to cook it in a non-stick pan, a ladle at a time. The result is fragrant pancakes, with a characteristic orange color.
Pumpkin pancakes have a long history: originating in North America, where pumpkins are native, these pancakes are thought to have evolved as an adaptation of classic pancakes, enriched with the sweet, earthy flavor of pumpkin. Early settlers, particularly in colonial America, used pumpkins as a versatile ingredient because of their abundance and long shelf life, often incorporating them into bread, pies, and eventually pancakes. Over time, pumpkin pancakes became a staple during the autumn months, closely tied to harvest celebrations and Thanksgiving traditions. The batter typically blends pumpkin purée with warm spices like cinnamon, nutmeg, and cloves, giving the pancakes their signature flavor and vibrant orange hue. Today, they are cherished worldwide as a cozy, comforting dish, enjoyed for breakfast or brunch, especially during the fall and winter seasons.
Yes, you can make these pumpkin pancakes using pancake mix! Simply substitute some of the liquid in the mix's instructions with pumpkin purée and add the spices (like cinnamon, nutmeg, and cloves) for flavor. Adjust the consistency by adding a little extra liquid if needed, and you'll have delicious pumpkin pancakes in no time!
For pancake mix, you can add about 1/2 cup of pumpkin purée per 1 cup of pancake mix. Adjust the liquid (milk or water) slightly if the batter becomes too thick, adding 1-2 tablespoons at a time until you reach the desired consistency.
Technically, you could, but while canned pumpkin works well, using freshly roasted and puréed pumpkin can enhance the flavor and texture of your pancakes. Be sure to drain any excess moisture from the purée to avoid a runny batter.
If you love bold flavors, you can add cinnamon, nutmeg, or cloves slightly to enhance the warm, spiced taste. You can also add chocolate chips, chopped nuts (walnuts or pecans), or dried fruits (like raisins or cranberries)!
We garnished them with acacia honey, but they are also delicious plain, dusted with powdered sugar, covered with a layer of melted chocolate, peanut butter or coconut spread, or served with a drizzle of maple or agave syrup. If you want to add to their texture, you can also serve them with nuts of your choice!
Yes, these pancakes can be frozen! Let them cool completely, then stack them with parchment paper between each pancake to prevent sticking. Store in an airtight container or freezer bag for up to 2 months. Reheat in a toaster, oven, or microwave when ready to enjoy!
To store leftover pancakes, let them cool completely, then place them in an airtight container or wrap them in plastic wrap. Store in the refrigerator for up to 3 days. Reheat in the microwave, toaster, or oven before serving.
Clean the pumpkin, divide it in half and bake it in the oven at 390°F/200°C for 40 minutes or until it is soft, then remove the necessary pulp (about 130 grams) and collect it on a plate.
Clean the pumpkin, divide it in half and bake it in the oven at 390°F/200°C for 40 minutes or until it is soft, then remove the necessary pulp (about 130 grams) and collect it on a plate.
Mash the pulp with a fork until it becomes a puree.
Mash the pulp with a fork until it becomes a puree.
Add the egg and mix it in completely, then continue with the sugar.
Add the egg and mix it in completely, then continue with the sugar.
Add the milk little by little, continuing to mix.
Add the milk little by little, continuing to mix.
Sift the flour together with the yeast and incorporate them gradually.
Sift the flour together with the yeast and incorporate them gradually.
Mix the mixture briefly with a spatula until it is smooth.
Mix the mixture briefly with a spatula until it is smooth.
Heat a non-stick pan on the stove, pour 1-2 tbsp of mixture at a time and cook until bubbles form on the surface, then flip the pancake and finish cooking the other side.
Heat a non-stick pan on the stove, pour 1-2 tbsp of mixture at a time and cook until bubbles form on the surface, then flip the pancake and finish cooking the other side.
Enjoy your pancakes with your favorite toppings!
Enjoy your pancakes with your favorite toppings!