Pumpkin pancakes are quick and delicious - 5 recipes for making pumpkin pancakes

Hello, dear friends! In the autumn, the time comes for pumpkin - a versatile vegetable, from which you can prepare a huge number of dishes: lush pancakes, the right juice for the winter, and even vegetable manti. But one of my favorites is pumpkin pancakes. This is a good breakfast or snack, and also a very wonderful, necessary and tasty pastry. They cook very quickly and everyone at home likes them, so I constantly make huge portions. There are many recipes for such pancakes with various additives, and now I want to tell you about my favorite ones.

The main difference between these pancakes and traditional wheat pancakes is that they are prepared with pumpkin puree. The taste depends on your preferences: you can add sweet or spicy seasonings to them. The best ingredients are cinnamon, nutmeg, vanillin, cardamom and hot pepper. Baking from time to time is made from pumpkin and zucchini, zest, pieces of apple or berries are added. The inside can also be of any kind - for example, homemade cottage cheese or jam, and in the unsweetened version - minced meat.

In appearance, the delicacy comes out bright yellow, slightly thicker than ordinary ones. You can make the dough with yeast - then it will be delicate and thin. The dough is made with rice flour or ordinary wheat flour, but there are options without flour. In the traditional recipe, eggs and milk are added there, and from time to time they are dispensed with.

The most delicious recipe for making pumpkin pancakes with milk

I prepare this dish for breakfast or a snack - it turns out to be satisfying, but very light. The calorie content is 134 kcal per 100 g, so it literally won’t harm your figure. The taste is very pleasant, but you can add more sugar if you like sweet pastries.

What will be useful:

500 g pumpkin;
3 testicles;
2-3 tbsp. Sahara;
0.5 tsp salt;
2 cups of flour;
2 glasses of milk;
3 tbsp. vegetable oil.

Manufacturing method:

1. Peel the pumpkin and cut into small pieces. Fill with water, put on fire, bring to a boil and cook for 5-7 minutes. Drain the water and puree the boiled vegetables in a blender.

2. Lightly beat the eggs with sugar and salt and add to the pumpkin mixture. Pour in the milk little by little and add the flour. Stir thoroughly, pour in vegetable oil and stir again. It is better to regulate the amount of sugar, depending on the sweetness of the main product.

3. Heat a medium-sized frying pan and fry over medium heat on both sides.

The batter comes out slightly thicker than regular pancake batter, so it doesn’t flow well and needs to be spread over the surface of the pan.

4. Turn over very carefully, only after the top is slightly dry - the pancakes simply tear. If you can't turn it over, add a little water to the dough.

I like to eat them with sour cream or homemade jam. Yes, I recommend trying pumpkin jam with orange. It’s very easy to prepare and it turns out delicious!

Pumpkin pancakes: delicious orange pancakes that look like the sun will appear in your kitchen for a short time

Let's cook together some extraordinary sunny pancakes from an orange vegetable.

If you know how to make pancakes according to a traditional recipe, baking extraordinary pumpkin pancakes is not a problem for you. And we will carefully describe the manufacturing process with an analysis of all aspects to make the task easier for you.

Ingredients

Step by step recipe

Video recipe

Watch a video on how to make high-quality pumpkin puree for a variety of dishes.

Benefits for the body

I advise you to eat only homemade pancakes. With all due respect to hypermarkets, we know nothing about the quality of the semi-finished products sold in them. That’s why we prepare the most delicious pancakes at home using tested new products:

pumpkin is just the right vegetable; it enriches the difficult-to-digest flour product with fiber, vitamins, minerals, organic acids and sugary substances;
milk – saturates the body with protein (amino acids – valine, leucine, isoleucine), contains potassium, calcium, phosphorus, magnesium, and is rich in vitamins;
flour – rich in carbohydrates, which gives our body energy, minerals, vitamins, vegetable protein;
The egg is a natural source of protein (contains 9 essential amino acids) and nutrients.

Pancakes made from such delicious, healthy products can not only benefit the body, but also cause serious harm if eaten in large quantities. Remember, you need to know moderation in everything! And remember - the first 2 pancakes are especially delicious, and later they are just food. Decide for yourself when to slow down.

Other recipes

Traditional

Traditional pancakes are constantly baked with milk, wheat flour and eggs. To make it more convenient to twist them, add more eggs, which must be beaten well before adding them to the dough. Pancakes according to the traditional recipe always turn out thin, soft and strong. They are perfect for stuffing and for pancake cakes.

If you stack pancakes when baking, be sure to coat them with melted butter. The hot pancakes will be soaked in oil from below and above and will be incredibly tasty!

Pumpkin yeast

If you bake pumpkin pancakes with yeast, they will be even fluffier and softer. You can eat two or three things. Such pancakes are not suitable for stuffing, they are porous, thick, they are comfortable to eat, tearing them into pieces and dipping them into various sweet sauces or sour cream. Be sure to fry the dough with yeast! Thick pancakes are different from other options, they are similar to pancakes, and - they are delicious!

On kefir

Pumpkin pancakes made with kefir turn out to be very fluffy and soft, and if you bake them in a small frying pan, they will be just like pancakes. The dough will turn out completely thick, and this is precisely why I advise you to make them small, simply because this kind of dough does not spill. Believe me, it’s more convenient! An essential ingredient in this version must be soda; it will help the dough rise and make the structure porous and airy. And pumpkin will add sweetness, juiciness and vegetable tenderness. Delicious little pumpkin “pancakes” made with yeast will please everyone!

With minced chicken

Pumpkin pancakes filled with minced chicken will take up significant space on your table. The bright orange color of the pumpkin makes them unusual and quite beautiful, and stuffed and fried they become even more beautiful. Bake more of these pancakes, so they will quickly disappear from the plates of your guests. Serve on a large, beautiful platter, and place bowls with different sauces nearby.

Pumpkin with cottage cheese

Pumpkin pancakes themselves are very tasty, and if you stuff them, it’s just a parable! The inside can be very different, both sweet and savory: with cottage cheese, with apples, with minced meat. Especially the savory interior comes from fruits and berries. In this version, we stuff it with tender, soft, sweet cottage cheese. You can add raisins, dried apricots, prunes or small pieces of new fruit. Pumpkin rolls with such insides just melt in your mouth!

Useful tips

Prepare the pumpkin puree ahead of time. Wash the orange vegetable well, remove the seeds, cut into pieces and measure out as much as you need. Wrap the rest in film and put it in the refrigerator. Cut some of the pumpkin into small pieces and remove the skin. Then boil until soft and mash with a masher or immersion blender until pureed.
If you don’t put sugar in the dough for pumpkin pancakes or put just a little of it, then you can stuff them with unsweetened entrails, for example: minced meat and fish, reddish and dark caviar, mushrooms, potatoes or simply fried onions.
Every housewife bakes pancakes in her own way. It depends on what ingredients you use and what pan you cook in. But still, I advise you to follow the accepted rules for making pancakes, because this will make your work easier.
The pancakes will turn out strong and will tear less if you put more eggs in them.
Beat the eggs thoroughly with a whisk or immersion blender, then the pancakes will be fluffier.
We added just a little lemon and orange zest to the dough for flavor. You can also add vanilla sugar or cinnamon. Choose according to your own taste.
It's great to add turmeric to the orange dough. It is very useful and will make the color of the pancakes even brighter.

Conclusion

We diligently, carefully, with all aspects, told you how to prepare pumpkin pancakes. It turned out great! Everyone liked it! Bake a whole mountain of sunny pancakes, perfectly decorate the table, invite guests and enjoy pleasant communication with the most delicious food. Be sure to tell us later in the comments what happened to you.

Use our recipes and cook quickly and deliciously!

Pumpkin pancakes

Pumpkin pancakes
Ingredients
Steps for making pancakes
Conclusion

Every family has its own pancake recipes that are passed down from generation to generation. Housewives are constantly improving the technology for making similar delicacies, adding new ingredients to them. You can have a fun experiment in your own kitchen by creating mind-blowingly delicious pumpkin pancakes.

Pumpkin pancakes

The advantage of this treat is that the process of making it is very simple. You don't have to stand at the stove for hours to get a portion of sweets for your tea. Everything takes no more than half an hour, but the results justify the wildest expectations. Thin patterned pancakes, which evoke appetite with their smell, will become a feature of the table. They can be served in this case if your friends are visiting you, because they will be in ecstasy from your culinary talents.

Pumpkin pancakes are a unique recipe that is worth mastering at your leisure. You will not regret your decision, since you can feed even a baby with such a treat. If he categorically refuses pumpkin, which contains a large number of valuable microelements, then offer him these pancakes. Their taste is so pleasant that the child will eat every last crumb.

The pancakes turn out tender and fragrant, so they will become your signature dish. Try to prepare such a delicacy to win the hearts of your loved ones. Maybe also try making pumpkin pancakes with sesame seeds.

The dish is not only tasty, but also healthy, since its main ingredient is pumpkin. It is rich in vitamins and microelements that the human body needs. In addition, you can easily find ingredients for making such a dish in the store. Their cost is affordable, which will allow you to pamper your loved ones every day.

We invite you to watch the video recipe “Pumpkin Pancakes” from Lyudmila, the creator of the YouTube channel “LudaEasyCook Positive Kitchen”. Here you can find a huge number of other recipes for making various foods. It’s easy for you to find a recipe that suits you on YouTube with the composition ludaeasycook and the name of the dish.

Pumpkin pancakes

Ingredients

Pumpkin (peeled) – 400 g

Cinnamon – 0.5-1 tsp. (taste)

Drinking water – 50 ml

Chicken egg – 3 pcs.

Salt – 1 pinch

Vanilla sugar – 10 g

Wheat flour – 120 g

Baking powder – 1 tsp.

Vegetable oil – 1 tbsp. + 1 tsp. (for frying)

To serve (optional):

Butter - to taste

111 kcal
1 hour 15 minutes
1 hour 15 minutes

Photo of the finished dish

Step-by-step recipe with photos

Prepare all the necessary ingredients to make pumpkin pancakes. Remove the skin and seeds from the pumpkin.

Cut the pumpkin into small cubes and place in a saucepan or small saucepan. Add ground cinnamon to taste, 1 tbsp. sugar and 50 ml of cool water.

Cover the saucepan with a lid and cook the pumpkin over low heat for 15-18 minutes, until soft.

Then turn off the heat and grind the pumpkin pieces to a puree using an immersion blender or rubbing through a sieve. Pour in the milk and stir everything well. Leave the mixture for 5-10 minutes so that it cools slightly.

In a separate container, combine the chicken eggs, the remaining sugar (1 more tablespoon), salt and vanilla sugar. Lightly beat the mixture with a whisk until the whites and yolks are combined.

Continuing to stir the mixture, pour in a mixture of milk and pumpkin puree in a narrow stream.

Sift the wheat flour with the baking powder and add to the bowl with the watery ingredients. Stir everything well so that there are no lumps left.

Leave the dough at room temperature for 20 minutes to let it sit. The mixture dough should turn out moderately thick, reminiscent of watery sour cream.

Then add vegetable oil to the dough, stir well again and start frying the pancakes.

Heat a non-stick/pancake frying pan over medium to slightly above medium heat. To bake the first pancake, grease the pan with a thin layer of vegetable oil. If the coating of the frying pan allows, all the following pancakes can be baked in a dry frying pan. Pour a portion of dough into the frying pan, spread in a thin layer and fry for 1-1.5 minutes on one side.

Then flip the pancake and fry until golden brown on the other side, about 30-45 seconds more.

Estimate the thickness of the first pancake. If you are satisfied with it, repeat the process with the remaining dough. And if you want to create the thinnest pancakes, just add a little more water or milk (30-50 ml) to the dough so that it becomes a little more watery.

Fragrant, colorful and delicate-tasting pumpkin pancakes with milk are ready. Serve pancakes to the table, optionally adding butter, honey or your favorite syrup. Enjoy your tea!