Pumpkin Spice Pancakes

Tender, aromatic, tasty — for breakfast for the whole family. Pumpkin pancakes are almost indistinguishable in appearance from classic ones, without pumpkin. But they are baked in exactly the same way, in a dry frying pan without a drop of oil. The result is dry, soft, round pancakes with a beautiful orange color that will lift your spirits!
cook time: 1h 30 min
Ruby Colston
Pumpkin Spice Pancakes

Nutrition Facts (per serving)

204
Calories
8g
Fat
24g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Salt 0.5 tsp
Sugar (With a slide) 1 tbsp
Nutmeg (ground) 0.25 tsp
Wheat flour 200 g
Milk 200 ml
Ginger (ground) 0.25 tsp
Eggs 2 pc
Honey (for serving (optional)) 2 tsp
Walnuts (for serving (optional)) 15 g
Vegetable oil 2 tbsp
Baking powder 0.5 tsp
Pumpkin (Pulp. To get 200 gr. pumpkin puree) 220 g
Carnation 2 pc
Ground cinnamon 1 tsp

Recipe instructions

Step 1

Step 1
How to make pumpkin pancakes? We will need: pumpkin (weight indicated without peel and seeds), eggs, sugar, salt, milk, vegetable oil, baking powder, cinnamon, cloves, nutmeg, ginger, flour; walnuts and honey for serving. You can omit the spices at all or use some of the ones listed, but with them the taste will be much more interesting.

Step 2

Step 2
Bake the peeled pumpkin until soft in an oven preheated to 180 degrees for 20-25 minutes. We need 200 grams of pumpkin puree, I took a little more fresh pumpkin. You can also use a microwave to cook pumpkin (select the time and power taking into account the characteristics of your device, see the instructions for your microwave).

Step 3

Step 3
Combine flour with baking powder, cinnamon, nutmeg, cloves, ginger and sift. I first crushed the cloves in a mortar. Spices can be omitted if desired.

Step 4

Step 4
Divide the eggs into whites and yolks.

Step 5

Step 5
Place baked pumpkin, yolks, and sugar into a blender.

Step 6

Step 6
Add about half the milk.

Step 7

Step 7
Beat everything until smooth.

Step 8

Step 8
Add vegetable oil to the pureed pumpkin mixture and stir.

Step 9

Step 9
Pour in the rest of the milk and stir.

Step 10

Step 10
Beat the egg whites at medium speed with a mixer until they form a thick, stable mass. Add salt while whisking.

Step 11

Step 11
Add sifted flour with spices into the dough.

Step 12

Step 12
Mix thoroughly until smooth.

Step 13

Step 13
Fold the whipped whites into the dough with a spatula using upward movements. This must be done carefully so as not to disturb the airiness of the proteins.

Step 14

Step 14
You should get a fluffy, thick dough.

Step 15

Step 15
Heat a non-stick frying pan. Pancakes are fried in a dry frying pan; choose a high-quality one to which the pancakes will not stick. Place 2 tbsp in the pan. dough, forming a round pancake with a diameter of about 10 cm. When bubbles appear on the surface of the dough, turn the pancake over to the other side.

Step 16

Step 16
Fry the pancake over medium heat until golden brown. Using a larger diameter pan, you can bake several pancakes at the same time.

Step 17

Step 17
Bake pancakes from all the dough, stacking one on top of the other. I got 17 pancakes. Pancakes can be served warm or cooled. Bon appetit!

Additional rubrics

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