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Quick Pumpkin Pancakes with Cinnamon

Fluffy pancakes bursting with the warm flavors of cinnamon and the natural sweetness of pumpkin, perfect for a cozy family brunch or a quick weekday breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pancake Ingredients
  • 3 pieces eggs
  • 180 g plain flour Sifted to avoid lumps.
  • 300 g pumpkin Peeled and finely chopped.
  • 350 ml milk
  • 1 tablespoon sugar
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • Vegetable oil For frying.

Method
 

Preparation
  1. Peel the pumpkin and chop it finely.
  2. In a mixing bowl, combine chopped pumpkin with the eggs, sugar, salt, baking soda, and ground cinnamon.
  3. Pour the milk over the mixed ingredients and blend until smooth.
  4. Gradually add the plain flour to the mixture, stirring until fully combined. Sift the flour beforehand to avoid lumps for a smoother batter.
Cooking
  1. Heat a frying pan over medium heat and add a little vegetable oil to coat the surface.
  2. Using a ladle, take a scoop of the batter and pour it onto the hot frying pan.
  3. Fry each pancake for approximately 1 minute on each side, or until golden brown.
  4. Continue with the remaining batter and add more oil as needed.
Serving
  1. Serve warm with your favorite fillings such as jam, cottage cheese, or Nutella.

Notes

Consider pairing these pancakes with fresh fruit or a dusting of powdered sugar for an extra touch of homemade goodness. Canned pumpkin can be used as a convenient alternative. Batter can be prepared in advance and stored in the refrigerator for up to 24 hours.