Pumpkin Pancakes with Homemade Pumpkin Puree

Recipe for easy pumpkin pancake made with homemade pumpkin puree from scratch. Made with 50:50 whole wheat flour and all purpose flour. Recipe with step by step pictures.

I tried this pumpkin pancake last week for our Sunday breakfast and everyone loved it at home. I made it with half whole wheat flour and half all purpose flour (maida). I tried making it with 100% whole wheat flour but I did not like the texture well. So will be sticking on to this 50:50. Making homemade pumpkin puree is easy and tastes really good too. Here is how to do pumpkin pancakes.

Homemade Pumpkin Puree
Peel and dice the yellow pumpkins. Steam the pumpkins for 15 minutes in a steamer. Remove from heat and set aside to cool. Once the pumpkin is cool, grind to a puree and use in the recipe.

For the Batter:
Take a bowl and whisk in the pumpkin puree, egg, vanilla extract and water. Mix well to combine.

Take another bowl and whisk in the Flour (maida and whole wheat flour), baking powder, salt, dry ginger powder and cinnamon powder. Whisk well to combine. Add in the flour mixture to the pumpkin mixture.

Whisk the mixture well to combine.

Mix well to form a uniform batter. If the batter is too thick, dilute with some water.

Meanwhile, heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat. I use an old ladle for easy portioning and to keep it nice and round. You can use an ice-cream scoop too for even portioning.

In General, pancakes are ready to flip when bubbles appear across the top surface. Wait for the bubbles to appear. Do not rush.
Flip when bubbles appear. Flip only Once.

Cook for another minute, then remove the pancakes and serve with maple syrup.

Pumpkin Pancakes with Homemade Pumpkin Puree

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Recipe for easy pumpkin pancake made with homemade pumpkin puree from scratch. Made with 50:50 whole wheat flour and all purpose flour. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Breakfast

Cuisine: American

Serves: 10 small pancakes

Ingredients

Please use correct cup measurements

1 Cup = 250 ml, 1 tsp = 5ml , 1 tablespoon = 15ml

• ½ cup whole wheat flour
• ½ cup all purpose flour (Maida)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¼ teaspoon cinnamon powder
• ¼ teaspoon dry ginger powder
• ½ cup pumpkin puree
• 1 egg
• ½ teaspoon vanilla extract
• 1 cup water
• Vegetable oil for making pancakes

Instructions

1. Take a bowl and whisk in the pumpkin puree, egg, vanilla extract and water. Mix well to combine.
2. Take another bowl and whisk in the Flour (maida and whole wheat flour), baking powder, salt, dry ginger powder and cinnamon powder. Whisk well to combine. Add in the flour mixture to the pumpkin mixture.
3. Whisk the mixture well to combine.
4. Mix well to form a uniform batter. If the batter is too thick, dilute with some water.
5. Meanwhile, heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat.
6. I use an old ladle for easy portioning and to keep it nice and round. You can use an ice-cream scoop too for even portioning.
7. In General, pancakes are ready to flip when bubbles appear across the top surface. Wait for the bubbles to appear. Do not rush.
8. Flip when bubbles appear. Flip only Once.
9. Cook for another minute, then remove the pancakes and serve.

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