Skip to content
Pancake day

Pumpkin Pancakes

Spooky season can be delicious too! Use any leftover pumpkin to make our scarily good pumpkin pancakes. Taste them if you dare.
Serves 5-6
Preparation time
20-75 min
  • 120g
    whole wheat flour
  • 2tbsp
    baking powder
  • 1/4tbsp
    baking soda
  • 1tbsp
  • 1tbsp
    ground ginger
  • 1/2tbsp
  • 250ml
  • 1
  • 100g
    pumpkin purée
  • 1tbsp
    maple syrup
  • 1tbsp
    rapeseed oil
  1. First make the pumpkin purée or use the canned one. Cut a small pumpkin in half and scoop out the seeds and fibrous strings using an ice-cream scoop or large spoon. Chop the flesh of the pumpkin into even chunks and put them in a pot with a little boiling water. Steam for 10-15 minutes or until the flesh is soft before blending until smooth using a blender, food processor or mixer.
  2. Whisk flour, baking powder, baking soda, spices and salt in a bowl.
  3. In a separate bowl, stir together milk, pumpkin purée, egg, maple syrup and rapeseed oil.
  4. Fold mixture into dry ingredients.
    Heat a lightly oiled griddle or frying pan over medium high heat.
  6. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides about 2 minutes per side; serve with maple syrup.