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.
Grind or grate the pumpkin finely in a food processor. This releases its natural color, enhancing the vibrancy of the pancakes.
Whisk the eggs with sugar until well combined.
Gradually incorporate the buttermilk, yogurt, or kefir, stirring thoroughly with a whisk.
Add the pumpkin and dried fruits, mixing them into the batter.
Blend in the baking soda, stirring until evenly distributed.
Finally, add the flour and mix thoroughly to avoid any lumps.
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.
Flip the pancakes over and let them cook for an additional 5 minutes.
Continue cooking the remaining batter, placing finished pancakes on a plate.
Serve the pancakes with honey, your favorite jam, sour cream, or yogurt.
Enjoy!
