Quick and Easy Pumpkin Pancakes

Ruddy, delicious, juicy, bright orange! Making pumpkin pancakes is very simple and quick. This will take very little time, the most labor-intensive part is peeling the vegetables. Children will definitely like pancakes, because they turn out sweet and without added sugar.
cook time: 40 min
Liam Carson
Quick and Easy Pumpkin Pancakes

Nutrition Facts (per serving)

84
Calories
4g
Fat
10g
Carbs
3g
Protein

Ingredients (2 portions)

Basic:

Pumpkin 500 g
Wheat flour 30 g
Eggs 1 pc
Salt to taste

For frying:

Vegetable oil 1 tbsp

Recipe instructions

Step 1

Step 1
How to make pumpkin pancakes quickly and easily? Prepare your food. The weight of the pumpkin is before peeling. It may take a little more or a little less flour, it depends on the juiciness of the pumpkin. You can fry these pancakes in a dry frying pan, then you won’t need oil.

Step 2

Step 2
Wash the pumpkin and remove the peel and seeds. Be careful, pumpkin is a very hard vegetable, donʼt cut yourself! It will be more convenient to cut it into small pieces and clean them separately.

Step 3

Step 3
Grate the pumpkin. What size holes should I choose? You decide. You can use the largest one; it will be the easiest and fastest to grate the pumpkin on. But then the pancakes will have to be fried longer, otherwise the pumpkin in them will remain tough. You can grate it on the finest setting — it will turn out to be almost puree. The pancakes made from it will be the most tender, but you will have to work hard. I always work on medium. Both fast and tasty.

Step 4

Step 4
Add egg and salt to pumpkin. Sift the flour. Since we do not add either soda or baking powder, sifting will give the pancakes a little fluffiness.

Step 5

Step 5
Mix all ingredients well until a homogeneous dough is formed. I had a pumpkin of medium juiciness, the dough turned out quite thick. But the pancakes made from it kept their shape well and were easy to turn over. If your dough is runny, add a little more flour. But don’t overdo it so as not to overwhelm the pumpkin flavor.

Step 6

Step 6
Heat a frying pan over medium heat. Pour in oil. Heat it well too, so that the pancakes don’t stick. If you fry them without oil, it is better to choose a non-stick frying pan. Spoon the batter into the pan, forming round pancakes.

Step 7

Step 7
Fry the pancakes on both sides until golden brown over low heat, a couple of minutes on each side. If you grated the pumpkin on a coarse grater, keep them covered for a while so that the pumpkin has time to prepare. Remove the finished pancakes from the pan and serve immediately. Sour cream goes very well with them. You don’t need to use any other additives — the pumpkin itself has a very bright taste.

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