Pumpkin pancakes with powdered sugar are not only delicious but also a nutritious choice. Pumpkin is rich in beta-carotene, fiber, and vitamins, making pumpkin pancakes both tasty and beneficial. They pair perfectly with honey, maple syrup, sour cream, or nuts. These pancakes are especially fluffy, light, and almost airy. They are perfect for a cozy family breakfast with tea or coffee!
Fluffy Pumpkin Pancakes with Powdered Sugar – Recipe
Pumpkin pancakes are nutritious because pumpkin provides beta-carotene, fiber, and essential vitamins, while eggs add high-quality protein for lasting energy. It’s also light, fluffy, and versatile, making it a cozy, satisfying option for both breakfast and dessert.
Ingredients:
- 250 g pumpkin purée
- 2 eggs (yolks separated from whites)
- 150 ml milk
- 100 g flour
- 2 tbsp sugar
- 1 tsp baking powder
- A pinch of salt
- 1 tsp vanilla sugar
- Butter for frying
For serving:
- Powdered sugar
- Walnuts
- Fresh berries (seasonal)
Preparation:
- Separate the egg yolks from the whites. Beat the yolks with the sugar until pale, and in a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Add the pumpkin purée and milk to the yolk-sugar mixture. Add the flour, baking powder, and vanilla sugar. Mix gently.
- Carefully fold the beaten egg whites into the batter using a wooden spatula—scooping from the bottom up—to avoid deflating the foam. The batter should be light and airy.
- Fry the pancakes on a heated pan with butter on both sides until nicely golden.
You can also add a pinch of cinnamon or cardamom to the batter for a warmer, more aromatic flavor. Serve on a plate, dusted with powdered sugar and topped with nuts. They pair wonderfully with fresh berry compote or sour cream. For an extra special touch, serve the pancakes with a dollop of whipped cream or a drizzle of citrus syrup.
Tip: Thanks to the beaten egg whites, these pancakes will be especially light and fluffy. Don’t overmix—mix only until combined, or the pancakes may become dense.