Quick Pumpkin Pancakes with Cinnamon are the perfect way to add a delicious and nutritious twist to your breakfast table. Bursting with the warm flavors of cinnamon and the natural sweetness of pumpkin, these fluffy pancakes are not only easy to make but also a delightful way to enjoy the seasonal favorite. Whether you’re serving them for a cozy family brunch or whipping them up for a quick weekday breakfast, these pancakes will surely satisfy your taste buds and energize your morning.
Ingredients
- 3 eggs
- 180 g plain flour
- 300 g pumpkin
- 350 ml milk
- 1 tablespoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Vegetable oil for frying
Directions
- Peel the pumpkin and chop it finely.
- In a mixing bowl, combine chopped pumpkin with the eggs, sugar, salt, baking soda, and ground cinnamon.
- Pour the milk over the mixed ingredients and blend until smooth.
- Gradually add the plain flour to the mixture, stirring until fully combined. Sift the flour beforehand to avoid lumps for a smoother batter.
- Heat a frying pan over medium heat and add a little vegetable oil to coat the surface.
- Using a ladle, take a scoop of the batter and pour it onto the hot frying pan.
- Fry each pancake for approximately 1 minute on each side, or until golden brown.
- Continue with the remaining batter and add more oil as needed.
- Serve warm with your favorite fillings such as jam, cottage cheese, or Nutella.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Nutrition Info (per serving): Calories: 250, Protein: 8g, Carbohydrates: 35g, Fat: 10g
How to serve
Serve your Quick Pumpkin Pancakes with Cinnamon hot off the skillet, topped with a variety of delicious fillings. A dollop of creamy cottage cheese adds a protein boost, while a spread of vibrant jam introduces a fruity twist. For those indulging their sweet tooth, a drizzle of Nutella will elevate your pancake experience. Consider pairing these pancakes with fresh fruit or a dusting of powdered sugar for an extra touch of homemade goodness.
FAQs
1. Can I use canned pumpkin instead of fresh pumpkin?
Yes, canned pumpkin can be used as a convenient alternative. Just ensure it’s pure pumpkin without added spices or sugar.
2. Can I make this pancake batter ahead of time?
You can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking.
3. How can I store leftover pancakes?
Allow the pancakes to cool, then store them in an airtight container in the refrigerator for up to three days or freeze them for up to a month. Reheat in a skillet or microwave before serving.
Quick Pumpkin Pancakes with Cinnamon
Ingredients
Method
- Peel the pumpkin and chop it finely.
- In a mixing bowl, combine chopped pumpkin with the eggs, sugar, salt, baking soda, and ground cinnamon.
- Pour the milk over the mixed ingredients and blend until smooth.
- Gradually add the plain flour to the mixture, stirring until fully combined. Sift the flour beforehand to avoid lumps for a smoother batter.
- Heat a frying pan over medium heat and add a little vegetable oil to coat the surface.
- Using a ladle, take a scoop of the batter and pour it onto the hot frying pan.
- Fry each pancake for approximately 1 minute on each side, or until golden brown.
- Continue with the remaining batter and add more oil as needed.
- Serve warm with your favorite fillings such as jam, cottage cheese, or Nutella.