American pumpkin pancakes

I know I should wait until Halloween with these pumpkin pancakes, but if you ever try this recipe, you will understand why you simply cannot wait.

The original recipe I made is with bananas, which is great too. But I wanted to try a different combination and it was worth it! The pumpkin gives it a very smooth orange color and a completely different consistency and texture. Moreover, the caloric difference is quite significant too: 150 g of bananas contain 134 calories and 150 g of pumpkin puree contains only 41 calories, more than 3 times less.

And it is certainly at least 3 times better.

Also, the best trick here is that you can replace those 93 calories w

ith maple syrup :D.

Here’s a comparison between the banana and pumpkin one:

Pumpkin pancakes
Servings: 2 persons (~10 pancakes)
Preparation time: 10 min
Cooking time (in two pans): 20 min
Difficulty: easy

Ingredients

  • 125 g all-purpose flour
  • 10 g white sugar
  • 7 g baking powder
  • pinch of salt
  • 1 egg
  • 200 ml milk (I use oat milk)
  • 30 ml vegetable oil
  • 150 g of pumpkin puree (or two medium ripe bananas, if you try that version)

Directions

  1. First, about the pumpkin puree: I know it can be easily found in the US, but I never saw it in Europe. So I am making it myself by buying a whole pumpkin, cut it into 4 pieces, take the seeds out and bake it at 180 C for 40 min minimum or at least until it gets soft. Then blend it into a puree. Super time consuming, but I freeze the excess and can use it multiple times.
  2. Now the pancakes! Combine flour, white sugar, baking powder and salt.
  3. Into a separate bowl, mix together egg, vegetable oil and bananas and whisk them in the flour bowl. Add the milk bit by bit too. The batter should look like this.
  4. Heat a lightly oiled frying pan over medium high heat. I always use two of them to make the frying faster.
  5. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake.
  6. Cook until pancakes are golden brown on both sides. The first ones will have an interesting pattern, but once the pan is hotter, they will get very smooth. The second or third round will also start to bubble, that is normal and fine.
  7. Serve them hot in a bath of maple syrup. They are amazingly good!

So this is the pumpkinĀ  pancake recipe, the best pancakes I have tried so far. If you fancy a healthier version of pancakes (not as amazing, I am afraid), you can check out my oatmeal protein pancakes.

Oatmeal protein pancakes – salty and sweet