Pumpkin Pancakes

Pumpkin pancakes - thin, tender pancakes made with pumpkin puree and cinnamon. The puree can be homemade from boiled pumpkin, or store-bought baby food from a jar works just as well. A great healthy breakfast option for kids - I recommend it!

Pumpkin Pancakes

Thin pancakes made with pumpkin puree, sour cream and cinnamon. A healthy, quick breakfast - the batter comes together in five minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 10 pancakes

Course: Blini and pancakes

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 1 cup flour
• 100 g pumpkin puree homemade or baby food
• 100 ml milk
• 50 g sour cream
• 2 eggs
• 30 ml vegetable oil plus a little for frying
• 1 tsp sugar
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1 pinch salt

Method

 

1. In a bowl, whip together the milk, sour cream, pumpkin puree, and eggs with a mixer or whisk.
2. In a separate bowl, mix the dry ingredients - flour, sugar, cinnamon, baking soda, and salt - and sift them into the egg mixture. Whip until smooth.
3. Fry the pancakes in vegetable oil on both sides and stack them up.
   
4. Serve warm. Enjoy!
   

Notes

You can make pumpkin puree from boiled pumpkin blended smooth, or use ready-made baby food.

Tips

• Pumpkin puree can be made yourself from boiled pumpkin, or you can use ready-made baby food - it doesn't affect the batter.
• Mix the dry ingredients separately and sift them into the wet base - this way the baking soda and cinnamon spread evenly, with no lumps.
• There's already vegetable oil in the batter, so you only need to grease the pan once before the first pancake.