• Prep Time 30 minutes
  • Cook Time 5 minutes
  • Serving For 6 People
  • Difficulty Normal
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Recipe Description

These pumpkin pancakes are a healthier alternative to the store-bought versions.

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

Instructions

  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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