Autumn is not only the season of falling leaves and cool air, but also a perfect time to enjoy the flavors of seasonal produce. One of the most beloved autumn vegetables—the pumpkin—is perfect not only for soups or pies, but also for pancakes! Pumpkin pancakes are wonderfully fluffy, soft, and aromatic—an ideal dessert or breakfast that warms the heart and brings back memories of cozy family mornings.
Classic Pumpkin Pancakes with Honey and Nuts – Recipe
This recipe is an ideal choice for those who love traditional, soft, fluffy pancakes with a pronounced pumpkin flavor. Perfect for breakfast or dessert!
Ingredients:
- 200 g pumpkin purée (from cooked and mashed pumpkin or canned)
- 2 eggs
- 200 ml milk
- 150 g flour
- 2 tbsp sugar
- 1 tsp baking powder
- A pinch of salt
- 1 tsp cinnamon
- A pinch of nutmeg (optional)
- Butter for frying
For serving:
- Honey or maple syrup
- Walnuts
- Cinnamon for sprinkling
Preparation:
- In a large bowl, beat the eggs with the sugar until the mixture becomes fluffy.
- Add the pumpkin purée and milk. Mix well until smooth.
- In a separate bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring continuously. The batter should be thick but pourable—similar to traditional pancake batter. If it’s too thick, add a little milk; if too thin, add more flour.
- Heat a pan over medium heat and grease it with butter.
- Spoon the batter onto the pan to form round pancakes. Cook for 2–3 minutes until the bottoms turn golden and bubbles start forming on the surface. Flip and cook for another 1–2 minutes.
- Serve the pancakes stacked on top of each other. Drizzle with honey or maple syrup, sprinkle with chopped walnuts, and dust with cinnamon.
Tip: You can make your own pumpkin purée—bake the pumpkin in the oven at 180 °C for about 40–50 minutes until soft, then scoop out the flesh and mash it with a fork or blend it.