Pumpkin Pancakes

These pumpkin pancakes are a healthier alternative to the store-bought versions. This recipe was first published in Flavours magazine.


Print Recipe
Print Recipe
Flour mixture (combined)
Milk and egg mixture (whisked together)
To prepare batter:
  1. 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.
To cook:
  1. 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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