Pumpkin Pancake Recipe

Use this easy pumpkin pancake recipe to cook up a stack of breakfast pancakes.

Pancakes are welcome at any time, but they’re especially nice for a lazy weekend breakfast, particularly when the weather turns cooler. These pumpkin pancakes are healthy, fast and easy to make.
They're at their very best freshly made and served straight from the pan, but you can also make them in advance and refrigerate or freeze them until needed. If frozen, defrost and warm through in oven or microwave.

PUMPKIN PANCAKE RECIPE

Makes about 12 pancakes: Mix 115g (1 cup) wholemeal or plain (all-purpose) flour with 1 tbsp caster sugar, 2 tsp bicarbonate of soda (baking soda), ½ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground cloves. In a separate bowl, whisk together 85ml (1/2 cup) pumpkin puree, 200ml (1 ¼ cups) milk, 1 egg and 2 tbsp vegetable oil. Stir the liquid mixture into the dry mixture and stir well.
Lightly oil a non-stick frying pan and heat over a medium heat. To test heat, drop a little batter on to the base. When it immediately shrinks and moves across the surface, the pan is ready. Make pancakes in batches, using about 40ml (1/4 cup) batter for each pancake. Pour batter into pan and cook for about 2 mins, until edges are set and pancakes are bubbly in the middle. Turn, and cook for another 2 mins. Serve immediately.

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