Recipe for pumpkin pancake batter with a hint of cinnamon
I invite you today for a delicious autumn breakfast with extraordinary pumpkin pancakes made with added pumpkin puree. Pumpkin added to the pancake batter gives them an unusual orange color and a nice flavor. The whole is complemented by warming cinnamon, which wonderfully enhances the taste of autumn dishes and baked goods. I think such pumpkin pancakes will appeal to the whole family – especially if you serve them with aromatic stewed apples and chopped nuts :)
Pumpkin pancake batter – notes
I hope you’re not tired of pumpkin recipes yet and pumpkin isn’t “coming out of your ears” ;)
Because you absolutely must fry these pumpkin pancakes!
Why?
Firstly – because they are delicious!
Secondly – because they have a positive yellow color :)
Thirdly – because you’re sneaking vegetables into your diet.
Besides – pancakes are always the best idea for breakfast.
How to make pumpkin pancakes – tips
You will, of course, need pumpkin puree.
For all sweet baked goods, I always recommend Hokkaido pumpkin.
Its flesh has little water, so the puree isn’t watery afterwards. And it also has a strong orange color.
The blog has detailed information on how to make pumpkin puree, so you’ll surely manage it well.
Besides pumpkin, we have the usual ingredients – eggs, milk, water, cinnamon, and a little sugar.
We make the pancake batter essentially like any other pancake batter – briefly blending all ingredients together.
If the batter seems too thick, you can add more milk or water.
Let the batter rest for a while to “relax,” and after about 15 minutes, you can start frying the pancakes.
It’s best to fry pancakes in a non-stick pan – that way you’ll limit the frying fat. I only grease it with a little oil – I dip a silicone brush in oil, drain the excess, and brush the pan with it.
What to serve with pumpkin pancakes?
I served my pumpkin pancakes with light cottage cheese with a hint of cinnamon and quickly stewed apples.
Simply peel the apples, remove the core, and cut them into large cubes.
Put them in a pan or saucepan, add a little butter, some water, some sugar, and cinnamon – heat until the fruit softens.
If you have stewed apples in a jar at home, you can use them – you can warm them up a bit beforehand – warm ones will taste even better with pancakes.
I also recommend sprinkling the pancakes with chopped nuts – this way you’ll add something crunchy and healthy fats to your meal :)
I wish you bon appétit and also recommend other pancake recipes from the blog :)
Recommended pumpkin recipes perfect for breakfast
Be sure to try my other pumpkin recipes that you can serve for a sweet breakfast and more. Here are some recipes I recommend:
