Pumpkin puree contains 245% more beta-carotene than carrots, making these pancakes accidentally more nutritious than most vegetables.
Pumpkin Pancakes
Get ready to flip some scrumptious pumpkin pancakes that are as nutritious as they are delightful! Packed with the warm flavors of pumpkin puree and a hint of cinnamon, these fluffy treats are a hit for both kids and adults alike. Whip them up in no time for a breakfast that’s sure to please!
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
The Story
These pancakes are pure 1970s American health food movement meets ancient Eastern European peasant wisdom—when California's granola brigade discovered what Ukrainian babusyas had known for centuries about stretching precious flour with whatever root vegetables survived winter, they accidentally created the world's first guilt-free breakfast that doesn't taste like cardboard soaked in disappointment.
Regional Twist
In Vermont's Champlain Valley, they substitute the apple with local Honeycrisp and add a tablespoon of maple syrup instead of honey, creating pancakes that taste like autumn decided to have breakfast.
📝 Ingredients
Shopping List
- 1-2 egg
- 300 g pumpkin
- vanillin (to taste)
Pantry Items
Amounts also listed in instructions below
- apple (to taste)
- baking powder (to taste)
- flour (to taste)
- sugar substitute or honey (to taste)
👨🍳 Instructions
- 1
Blend all ingredients: raw pumpkin, apple, egg, rice flour, baking powder, vanillin, and sugar substitute or honey.
- 2
Pour the mixture onto a greased frying pan.
- 3
Cook on low heat under a closed lid for 3-4 minutes on each side.
💡 Pro Tips
- ✓Steam or roast your pumpkin at 400°F for 25-30 minutes before blending to reduce water content by 30-40%, preventing soggy pancakes that won't hold together.technique400°F for 25-30 minutes
- ✓Let the blended batter rest for 10-15 minutes so the flour can fully hydrate and the baking powder begins its first rise, creating lighter pancakes.timing10-15 minutes
- ✓Cook at exactly 275-300°F (medium-low) because pumpkin's natural sugars caramelize quickly and will burn before the interior sets at higher temperatures.technique275-300°F
- ✓Add 1-2 tablespoons of cornstarch or arrowroot to your flour blend to absorb excess moisture from the pumpkin and apple, improving pancake structure.ingredient1-2 tablespoons
- ✓Use a 1:4 ratio of baking powder to flour (not the recipe's ratio) because the high moisture content from raw pumpkin requires extra leavening power to achieve proper lift.ingredient1:4 ratio
Share this recipe
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Pumpkin puree contains 245% more beta-carotene than carrots, making these pancakes accidentally more nutritious than most vegetables.
Pumpkin Pancakes
Get ready to flip some scrumptious pumpkin pancakes that are as nutritious as they are delightful! Packed with the warm flavors of pumpkin puree and a hint of cinnamon, these fluffy treats are a hit for both kids and adults alike. Whip them up in no time for a breakfast that’s sure to please!
The Story
These pancakes are pure 1970s American health food movement meets ancient Eastern European peasant wisdom—when California's granola brigade discovered what Ukrainian babusyas had known for centuries about stretching precious flour with whatever root vegetables survived winter, they accidentally created the world's first guilt-free breakfast that doesn't taste like cardboard soaked in disappointment.
Regional Twist
In Vermont's Champlain Valley, they substitute the apple with local Honeycrisp and add a tablespoon of maple syrup instead of honey, creating pancakes that taste like autumn decided to have breakfast.
📝 Ingredients
Shopping List
- 1-2 egg
- 300 g pumpkin
- vanillin (to taste)
Pantry Items
Amounts also listed in instructions below
- apple (to taste)
- baking powder (to taste)
- flour (to taste)
- sugar substitute or honey (to taste)
👨🍳 Instructions
- 1
Blend all ingredients: raw pumpkin, apple, egg, rice flour, baking powder, vanillin, and sugar substitute or honey.
- 2
Pour the mixture onto a greased frying pan.
- 3
Cook on low heat under a closed lid for 3-4 minutes on each side.
💡 Pro Tips
- ✓Steam or roast your pumpkin at 400°F for 25-30 minutes before blending to reduce water content by 30-40%, preventing soggy pancakes that won't hold together.technique400°F for 25-30 minutes
- ✓Let the blended batter rest for 10-15 minutes so the flour can fully hydrate and the baking powder begins its first rise, creating lighter pancakes.timing10-15 minutes
- ✓Cook at exactly 275-300°F (medium-low) because pumpkin's natural sugars caramelize quickly and will burn before the interior sets at higher temperatures.technique275-300°F
- ✓Add 1-2 tablespoons of cornstarch or arrowroot to your flour blend to absorb excess moisture from the pumpkin and apple, improving pancake structure.ingredient1-2 tablespoons
- ✓Use a 1:4 ratio of baking powder to flour (not the recipe's ratio) because the high moisture content from raw pumpkin requires extra leavening power to achieve proper lift.ingredient1:4 ratio