Pumpkin pancakes with cinnamon sugar
There’s nothing quite like warm, spiced pumpkin pancakes to bring comfort and joy to any meal. Our recipe combines the natural sweetness of pumpkin with a delightful mix of spices like ginger, cardamom and cloves, creating a dish that feels like a cozy embrace. These fluffy, golden pancakes are versatile enough for breakfast, brunch, or even as a dessert, offering flavours that are sure to delight and satisfy on any occasion.
Ingredients
|
Pumpkins
|
400 g |
|---|---|
|
Oatmeal
|
50 g |
|
Thick Arla® Skyr
|
100 |
|
Milk
|
50 ml |
|
Plain flour
|
125 g |
|
Eggs
|
2 |
|
Sugar
|
2 tbsp |
|
Lemon zest
|
2 tsp |
|
Baking powder
|
1½ tsp |
|
Vanilla sugar
|
1 tsp |
|
Ground ginger
|
1 tsp |
|
Ground cardamom
|
1 tsp |
|
Crushed cloves
|
¼ tsp |
|
Coarse salt
|
¼ tsp |
|
Butter (for frying)
|
20 g |
To Serve
|
Cinnamon sugar
|
|
|---|---|
|
Syrup
|
|
|
Tart apples, cubed
|
Expert tips for a smooth pumpkin puree
For a perfectly smooth pumpkin puree, opt for smaller varieties like sugar- or pie pumpkins which are naturally sweeter and softer, making them easier to blend. Our recipe recommends using raw pumpkin with the peel, so make sure your food processor or blender is high-powered to handle the tougher texture. Use a pulse-blending technique – blending in short bursts – as this allows you to control the consistency and prevent overworking the mixture. Gradually add the liquid while blending to achieve a silky, lump-free texture. Scrape down the sides of the blender periodically to ensure everything is evenly incorporated. If you have extra time, consider briefly steaming the pumpkin pieces before blending. This softens the flesh, making it easier to process and enhancing the puree’s sweetness.
Customise your spice mix
While our recipe already uses cinnamon, ginger, cardamom, and cloves for a warm and aromatic base, you can enhance or adjust the proportions to highlight certain flavours. For example, increase the cinnamon for a classic cozy profile or amplify the cardamom for a more exotic, floral touch. Add a pinch of nutmeg for extra warmth or try a dash of allspice for a deeper, spicier complexity. For a modern twist, consider incorporating a small amount of vanilla bean powder or a dash of pumpkin pie spice for added depth. You can also experiment with subtle heat by adding a pinch of ground black pepper or cayenne pepper. Tailoring the spice mix allows you to create a perfectly balanced flavour that complements the pumpkin while suiting your personal taste.
Achieve perfectly round pumpkin pancakes
Start by dividing the dough into equal portions using a spoon or ice cream scoop to ensure consistent sizing (about 50 ml of dough per pancake). Roll each portion gently between your hands to form smooth, round balls and flatten them slightly to create a uniform shape before placing them on the heated pan. For an extra polished look, consider using a circular mould or the rim of a glass. After flattening the dough slightly, press it into the mould or cut out perfect circles. This method works especially well if you’re looking for professional, café-style presentation. While cooking, use a spatula or the back of a spoon to adjust the edges gently if needed. Cook in small batches to allow enough space for shaping and flipping without distortion.
Questions about pumpkin pancakes
This recipe offers a delightful twist on a classic favourite, perfect for any occasion when you’re craving something unique and flavourful. Below, we address some of the most common questions about creating these deliciously spiced pancakes, from preparation techniques to serving ideas.
Can I use canned pumpkin puree?
How can I store and reheat pumpkin pancakes?
Can I prepare the dough in advance?
Nutritional values
Nutritional value, per
705 Kcal
| Fibre | 12.8 gram fibers |
| Protein | 16.1 |
| Carbohydrates | 111.5 |
| Fat | 21.1 gram |
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Top with skyr for a deliciously tangy contrast
As the Icelanders' ancient secret to starting the day right, skyr is always a welcomed addition to any pancake recipe. Thick, tangy and creamy, skyr adds a refreshing twist that beautifully complements the warm spices and natural sweetness of the pumpkin pancakes. For a harmonious pairing, mix a pinch of the same spices – ginger, cardamom, or cloves – into the skyr. This not only mimics this recipe’s flavours but also ties the dish together seamlessly. For added sweetness, drizzle in a touch of honey or maple syrup.
No food processor? No problem!
If you don’t have a food processor, you can still prepare this recipe with ease by using cooked pumpkin instead of raw. Start by peeling the pumpkin and cutting it into small, evenly sized chunks. Steam or boil the pieces until they’re fork-tender, which usually takes about 10–15 minutes. Steaming helps retain more of the pumpkin’s natural sweetness, while boiling is a quicker option.
Once the pumpkin is cooked, add the liquid ingredients and mash it thoroughly by hand with a fork or potato masher. This method ensures your pancakes will have the same rich pumpkin flavour and smooth texture, no food processor required!
Choosing the ideal pumpkin variety
Pumpkin is the star ingredient in this recipe, so selecting the right variety is key to achieving the best flavour and texture. Smaller pumpkins, like sugar or pie pumpkins, are ideal because they have a naturally sweet, rich flavour and a smoother, less fibrous texture compared to larger carving pumpkins. These varieties blend easily into the batter and enhance the pancakes' overall taste.
If not available, other sweet squash varieties like butternut or kabocha squash are excellent substitutes, offering a similarly creamy consistency and sweetness. Avoid using large, decorative pumpkins as they tend to be watery and bland, which can affect the flavour and texture.
Blend the oatmeal for a customised texture
Adjusting the coarseness of the oatmeal is an easy way to tailor the texture to your liking. For a smooth and uniform consistency, blend the oatmeal into a fine flour before incorporating it into the batter – this ensures the pancakes are soft and cohesive. If you prefer a more rustic, hearty bite, pulse the oatmeal in the blender just a few times to create a coarse consistency, leaving small pieces intact for added texture.
For an extra nutty flavour, toast the oatmeal lightly in a pan before blending.
What can I do with leftover pumpkin puree?
Leftover pumpkin purée has many tasty uses! Stir it into pancake or waffle batter for a spiced twist or blend it into smoothies for added creaminess. It’s also great mixed into oatmeal, a bowl of skyr, or chia pudding for a boost of flavour.
For savoury dishes, add it to soups, pasta sauces, or chili for richness. You can even freeze small portions in an ice cube tray for future use – perfect for adding a hint of pumpkin to recipes anytime!
What can I serve with pumpkin pancakes?
Whether you’re looking for simplicity or festive flair, this recipe is versatile and pairs beautifully with a variety of complementary dishes. For a straightforward classic, try this pancake roll with cream cheese and honey – the smooth sweetness of the filling provides a delightful contrast to the warm, spiced flavours of the pumpkin pancakes.
For a rustic, oat-inspired option, pair them with oat pancakes served alongside a fresh fruit salad of blackberries, bananas, and pears. The oat base mimics this recipe’s texture, while the fruit salad adds a refreshing burst of natural sweetness and brightness to the pairing. For a festive touch, serve them with spiced Christmas pancakes. The warm cinnamon, cloves, and citrusy notes harmonise beautifully with the pumpkin pancakes, bringing cozy, holiday-inspired flavours to the table.
