Sunny Sunday Pumpkin-Orange Pancakes

Fragrant and tender — the best choice for a sunny Sunday breakfast!
cook time: 40 min
Nora Vaughn
Sunny Sunday Pumpkin-Orange Pancakes

Nutrition Facts (per serving)

205
Calories
11g
Fat
20g
Carbs
5g
Protein

Ingredients (4 portions)

Basic:

Salt 0.25 tsp
Sugar 2 tbsp
Orange zest (or to taste) 1 tsp
Orange juice (optional) 3 tbsp
Milk 1.5 cup
Vegetable oil 3 tbsp
Baking powder 0.5 tsp
Chicken eggs 2 pc
Pumpkin (pumpkin puree) 6 g
Whole wheat flour 1 cup

Recipe instructions

Step 1

Step 1
Ingredients

Step 2

Step 2
Beat eggs with sugar and a pinch of salt.

Step 3

Step 3
Add pumpkin puree and stir.

Step 4

Step 4
Add zest (adjust the amount of zest to your taste) and add orange juice if desired (you don’t need a lot of juice, just to enhance the taste).

Step 5

Step 5
Add flour with baking powder. It is better to use whole wheat flour.

Step 6

Step 6
Stir until smooth.

Step 7

Step 7
Add milk until the pancake batter becomes thick.

Step 8

Step 8
Leave the dough to rest for 15-20 minutes. Add vegetable oil and mix.

Step 9

Step 9
Fry the pancakes in a well-heated frying pan until cooked on both sides.

Step 10

Step 10
From this amount I got 15 thin pancakes with a diameter of 24 cm. Serve pancakes with jam, condensed milk, honey. Bon appetit!

Additional rubrics

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