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 a little 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 quickly appear in your kitchen

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

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

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.

Lenten pancakes with pumpkin

Savory Lenten pancakes with pumpkin are a common recipe for a weekend breakfast.

Ingredients:

130 grams of wheat flour (200 ml glass);
130 grams of corn flour (200 ml glass);
200 ml of pumpkin puree (I needed 250 grams of steamed pumpkin for it);
150 grams of sugar (150 ml);
2 teaspoons baking powder;
60 ml vegetable oil;
400 ml water or plant milk;
a couple of pinches of salt;
spices to taste (I used ½ teaspoon each of cinnamon, cardamom, nutmeg).

⇒ Maybe you will be interested:

How to cook lean pancakes with pumpkin:

1. Mix dry ingredients in a deep bowl: wheat and corn flour, salt, sugar, baking powder and spices.

2. You can take ready-made pumpkin puree, or steam the pumpkin and then grind it in a blender. If there are no special devices for steaming, you can use a regular enamel or iron colander.

3. Mix pumpkin puree with water/vegetable milk and oil.

4. Pour the resulting watery mixture into the dry ingredient mixture, immediately stirring the dough with a spoon. The dough will be quite thick.

5. Heat the pan well and moderately. Lubricate it with vegetable oil. It is better to use a frying pan with a non-stick coating.

The fire should not be as powerful as when baking thin pancakes, otherwise the pancakes will burn, but not cook.

6. Fry pancakes on both sides until golden brown. Use 1 medium ladle of batter for any pancake. Grease the pan before any pancake is hot and help the dough spread a little with the back of the ladle.

Turn the pancakes over to the other side when the dough on top has become matte (set).

That's all! Our Lenten pancakes with pumpkin are ready. You can serve with sweet syrup, honey, jam. Bon appetit!