Pumpkin Pancakes
Recently, I found myself with a bit of pumpkin left in the fridge. It wasn't enough for a pie, so instead of wasting it, I whipped up these pumpkin pancakes. In just 30 minutes, I had a tasty and healthy dessert ready, complete with photos to share with you.
The addition of pumpkin gives the pancakes a vibrant orange hue and soft texture, while the dried fruits like cranberries and cherries (or raisins and dried apricots if preferred) add a unique flavor compared to regular pancakes.
I suggest you try this recipe during pumpkin season, as it’s quick, simple, and uses readily available ingredients.
Ingredients
●
Buttermilk/Youghurt/Kefir
200 ml
●
Dried fruits
100 g
here are cranberries and cherries
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Step by step
Step 1
Grind or grate the pumpkin finely in a food processor. This releases its natural color, enhancing the vibrancy of the pancakes.
Step 2
Whisk the eggs with sugar until well combined.
Step 3
Gradually incorporate the buttermilk, yogurt, or kefir, stirring thoroughly with a whisk.
Step 4
Add the pumpkin and dried fruits, mixing them into the batter.
Step 5
Blend in the baking soda, stirring until evenly distributed.
Step 6
Finally, add the flour and mix thoroughly to avoid any lumps.
Step 7
Preheat a non-stick pan and lightly grease it with oil. To maintain a healthier dish, try to use minimal oil.
Spoon a small amount of batter onto the pan, making 3-4 smaller pancakes or larger ones, if preferred.
Cook them on medium to low heat until air bubbles form and the tops are set.
Step 8
Flip the pancakes over and let them cook for an additional 5 minutes.
Step 9
Continue cooking the remaining batter, placing finished pancakes on a plate.
Step 10
Serve the pancakes with honey, your favorite jam, sour cream, or yogurt.
Enjoy!
Quantity:
500 g
Prep time:
30 min
Difficulty:
easy
Ready in:
15 min
Publish date:
