• Prep Time 30 minutes
  • Cook Time 5 minutes
  • Serving For 6 people
  • Difficulty Normal

Recipe Description

Welcome to the ‘#HealthyEating’ series! #HealhyEating is launched to encourage everyone to love themselves and live a healthier life. In this quarter, we are sharing vegetarian and/or vegan western recipes, these pumpkin pancakes are a healthier alternative to the store-bought versions and you can even customise the selection of the seeds to personal preference.

Want more vegetarian or vegan recipes? Check out the ‘#HealthyEating’ recipe folder.

This recipe was first published in Flavours magazine.

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Flour mixture (combined)
  • 300g plain flour, or wholewheat flour
  • 30g wheatgerm
  • 1tsp cinnamon, ground
  • 1tbsp baking powder, sifted
  • 1/2tsp baking soda, sifted
  • 2tbsp sugar
  • 1tsp salt, fine
  • Milk and egg mixture (whisked together)
  • 300ml buttermilk, or 280ml milk + 20ml lemon juice mixed
  • 30ml sweetened creamer
  • 4 eggs, beaten
  • 2tsp vanilla extract
  • 50ml butter, melted
  • 300g pumpkin, finely grated


  1. To prepare batter: Place flour mixture in a large mixing bowl and make a well in the centre. Pour in milk and egg mixture. Gradually incorporate the flour mixture into wet ingredients until you have a smooth batter. Stir in grated pumpkin.
  2. To cook: Heat a lightly greased wide nonstick pan or griddle over medium high heat. Pour a small ladle of batter and cook 1½ minutes or until golden brown. Turn and cook the other side for 30 seconds. Keep warm in a low oven while you cook the rest.

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