Pumpkin pancakes
Pancakes are always a good idea, especially our pumpkin pancakes, which are perfect for autumn and Halloween. And the best part, you can enjoy them with a variety of toppings. Stack them high for a lazy breakfast, dress them up for brunch, or give them a spooky Halloween twist. They will delight pancake lovers of all ages.
Ingredients
Pancakes
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400 g
Hokkaido pumpkins
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50 g
Oats
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50 ml
Milk
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125 g
Plain flour
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2
Eggs
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2 tbsp
Sugar
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2 tsp
Lemon zest, grated
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2½ tsp
Baking powder
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1 tsp
Vanilla extract
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1 tsp
Ground ginger
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1 tsp
Ground cardamom
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¼ tsp
Ground cloves
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¼ tsp
Salt
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20 g
Butter for frying
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To serve
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Diced sour apples
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Cinnamon and sugar
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Syrup
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Get golden-brown and tender pumpkin pancakes with just a little butter in the pan. About ½ tsp per batch is enough to prevent sticking and keep the pancakes from being greasy. This lets the pumpkin and spice flavours really stand out. Heat your nonstick frying pan over medium heat, then add a bit of butter, swirling it to coat the surface lightly before adding the batter. This cooks the pancakes evenly and creates a delicate crust.
Get perfectly round pumpkin pancakes by dividing the batter into equal portions using a spoon or ice cream scoop, about 50 ml of batter per pancake. Drop each portion directly onto a hot pan and gently spread it into a circle using the back of the spoon. As they bake, use a spatula or the back of a spoon to slightly adjust the edges if needed. Fry in small batches so you have enough space to shape and flip them easily without crowding the pan.
When making pumpkin pancakes, do not throw away the Hokkaido pumpkin seeds. Instead, turn them into a delicious topping. Remove the seeds and thoroughly clean and dry them to ensure they become crispy. Coat them with oil, salt, and spices such as cinnamon or ginger and roast them at 175 °C until they are golden and crispy. Use them as a topping for added texture and flavour, or enjoy them as a tasty snack on the side.
Keep the pumpkin pancakes warm as you cook by placing them in a preheated oven at 90 °C. After each batch, place the pancakes in an oven-safe tray lined with baking paper. Spread them in a single layer to keep them soft and prevent sogginess. Cover the tray loosely with aluminium foil, but do not seal it tightly, as this allows steam to escape and keeps the pancakes fluffy. Leave the tray in the oven while you finish cooking, so the pancakes stay warm without drying out or overcooking.
FAQ: Questions about pumpkin pancakes
Got questions about pumpkin pancakes? Check our answers to the most asked questions below. That way, you will have no trouble making fluffy pancakes.
Can I use canned pumpkin instead of fresh pumpkin for my pumpkin pancakes?
Yes, you can use canned pumpkin instead of fresh Hokkaido pumpkin in your pumpkin pancakes. Just make sure it is pure pumpkin purée, not pumpkin pie filling, which contains added sugar and spices. Canned pumpkin is denser and more intensely flavoured, so your pancakes may turn out slightly less fluffy and a bit darker in colour. Use the same amount as you would fresh purée, and if the batter feels too thick, add 1–2 tablespoons of milk to get a thinner consistency.
How do I know when my pumpkin pancakes are ready to flip?
Your pumpkin pancakes are ready to flip when the bubbles on their surface start to pop and form small holes. This is a sign the batter is cooking well. Also, the edges should look set and a bit dry, though the centre might still be moist. Try sliding a spatula under the pancake; if it moves smoothly without sticking, it is time to flip. Remember, pumpkin batter is thicker, so it might take a bit longer for bubbles to appear. Cook on medium-low heat for about two minutes before checking to get a perfect golden-brown pancake.
Can I freeze pumpkin pancakes?
Yes, you can freeze pumpkin pancakes. First, let the pancakes cool completely on a wire rack to avoid sogginess. Then, flash freeze them by placing them in a single layer on a baking sheet in the freezer for 30–60 minutes. Once they are firm, transfer them to an airtight container or a resealable freezer bag, and label them with the date. They can be frozen for up to 3 months. To reheat, use a microwave, oven, or toaster.
Nutritional values
Nutritional value, per
664 Kcal
| Fibre | - | 9.2 gram fibers |
| Protein | 14.7 | 24 gram |
| Fat | 37.1 | 27.8 gram |
| Carbohydrates | 48.2 | 78.8 gram |
Recommended information
Serving suggestion
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Fluffy pumpkin pancakes for autumn mornings
A stack of pumpkin pancakes is the perfect excuse to linger at the breakfast table. These fluffy beauties are incredibly delicious and warmly spiced, and served with tasty toppings. They are perfect for chilly mornings but just as good any time of day. Try serving them as a sweet dessert or weekend treat. And since pumpkin is often available beyond autumn, there is no reason not to enjoy these pancakes all year round.
Made from pumpkin purée and warm spices
A great batter makes great pumpkin pancakes. This recipe for pumpkin pancakes combines smooth pumpkin purée with yoghurt, oats, and spices. The pancakes turn perfectly soft and fluffy, bound together by the hearty oats and the refreshingly creamy yoghurt. Each pancake cooks up golden at the edges and tender in the middle, with the pumpkin lending both an orange colour and subtle sweetness.
The mix of ginger, cardamom, cloves, and lemon zest gives the pancakes a warm, slightly spicy flavour with a hint of citrus. Together, they round out the natural sweetness of the pumpkin and make the pancakes more aromatic and flavourful.
Serve with classic pancake toppings
Pile your pumpkin pancakes high and let the toppings do the talking. Try diced sour apples for a fresh crunch and tangy addition. A sprinkle of cinnamon and sugar adds cosy sweetness, while a drizzle of syrup brings everything together with a rich, glossy finish. If you are craving something more decadent, add a dollop of whipped cream or a spoonful of spiced apple compote to lean fully into the season.
Make it a festive brunch
These pumpkin pancakes are great for both breakfast and brunch. Pair them with crispy bacon or sausages for a savoury contrast, or serve them alongside fresh fruit and roasted nuts for more variety. Add pumpkin bread or pumpkin buns to complete the brunch table.
For Halloween parties, these pancakes double as sweet finger food with room for creativity. Decorate them with thin roasted pumpkin slices shaped into playful mouths, apple wedges as sharp fangs, or banana slices with chocolate dots for eyes. Add swirls of chocolate sauce to give each pancake a spooky face. It is fun for kids and fitting for any haunted celebration.
Put your apron on and get creative
Brighten the batter with a little extra lemon zest or a splash of orange juice for a fresh, citrus note, or lean into the warmth of autumn by boosting the cinnamon, ginger, or cardamom. For a more pronounced taste, try blooming your chosen spices in a little melted butter before adding them to the mix, or experiment with additions like nutmeg, allspice, or a pinch of cayenne for gentle heat.
For more bite, stir in chopped pecans or roasted pumpkin seeds, or fold through chocolate chips for an indulgent touch. Serve with classic favourites like whipped cream, syrup, or diced fresh fruit, or give them a dessert-style twist with cream cheese frosting layered between mini pancake stacks.
