Pumpkin Pancakes- a delightful breakfast!

  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 25m

If you’ve been along with my on my food journey, you are by now familiar with my love for sneaking vegetables and fruits into recipes where they don’t belong.

It’s not so much getting people to eat their veggies, but the joy of  tricking oblivious little bossy people into a state of euphoria, and hearing them swear that it was the best meal ever. That it was goodness, health and fibre laden is just incidental.

And thus on a bright cheeky morning, was born this delightful recipe- the ever-loved , often-demanded pancake, but with a secret ingredient- that omnipresent, ubiquitous autumnal Pumpkin.

The pancakes themselves are simply wonderful- tasty, dense and moist. 

It’s the perfect breakfast- try it!



  • Plain Flour/ Maida- 250 gm
  • Baking powder- 2 tsp
  • Baking soda- 1 tsp
  • Salt- 1/2 tsp
  • Cinnamon, powdered- 2 heaped tsp
  • Pumpkin pie spice (optional- nutmeg)- 1 tsp
  • Pumpkin puree- fresh or canned- 1 1/4 cup ( about 300gm)
  • Brown sugar- 1/3 cup
  • Egg- 1 large
  • Oil- 3 tbsp ( 45 ml)
  • Whole milk- 1 1/2 cup (360ml)

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Step 1

Pressure cook/ boil and then blend the pumpkin or butternut squash, if you plan to use them fresh. Else open a tin.

Step 2

In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and together. Set aside.

Step 3

In another bowl, mix the wet ingredients. Mix the pumpkin puree, sugar, egg, oil, and whole milk really well. Use a hand blender if you like. I used my balloon whisk. It works just fine.

Step 4

Pour the wet ingredients into the dry ingredients and whisk gently to combine everything to an extremely thick batter. Whisk until just combined.

Step 5

Heat a griddle or tawa over medium heat and add some butter. When hot, drop about 1/4 cup of batter on the griddle. Add butter to the griddle before each batch of pancakes.

Step 6

In about 1 minute, the edges will look slightly dryish and bubbles will begin to form on the sides. That's your cue. Flip and cook on the other side until cooked through, about 2 more minutes.


Serve it topped with butter…..


with a drizzle of honey….


or then sprinkled with some icing sugar.


1. You could use butternut squash instead of pumpkin.

2. Keep pancakes warm in a preheated 100C degree oven until all pancakes are cooked because they taste best right right off the pan. No cold pancakes for me 🙂

3. Make ahead and  freeze up to 2 months. Just remember to heat thoroughly and serve hot.

For similar recipes, do check out:

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Blueberry Oat Pancakes                         Fluffy American Pancakes

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Thalipeeth                                     Cabbage Dosa                             Tomato Omelette

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