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Pumpkin pancakes recipe. Pumpkin pancakes - an easy step-by-step cooking recipe with a photo

1 pumpkin pancakes with milk
2 Cooking on kefir
3 diet recipe PP
4 Fluffy pumpkin pancakes
5 How to cook without milk
6 Pumpkin pancakes without eggs
7 Cooking Tips

Pumpkin is one of the most popular gourds, which, according to experts, is the real queen of the autumn menu. But the fruits of this herbaceous plant are used not only for Halloween. They often make tender and delicious pumpkin pancakes. And to make such original pancakes can different ways.

Pumpkin pancakes with milk

As you know, pumpkin pancakes are a dish of American cuisine. These fragrant and very beautiful pancakes are ideal for morning tea drinking.

According to the classic recipe for their preparation, the following set of products is used:

1 cup whole milk (200 milliliters);
2 eggs;
35-40 grams of butter;
200 grams of wheat flour and pumpkin pulp;
a pinch of salt;
100 grams of sugar;
10 grams of baking powder.

The process of making American pancakes with milk:

Peel the pumpkin fruits, and cut the pulp into cubes.
Lay them on a baking sheet and send for baking in the oven, preheated to 200 degrees.
Grind the chilled pieces of pulp with a blender into a puree.
Beat the eggs separately in a deep bowl with a whisk with sugar.
Combine them with pumpkin puree.
Add melted butter and beat the resulting mixture.
Pour milk into a bowl. Repeat mixing.
Finally add dry ingredients (flour, salt and baking powder). Mix everything again.
Fry pancakes in a pan without adding vegetable oil. In this case, the fire should be small.

Pancakes are usually served with honey or maple syrup. Alternatively, you can take any jam, jam or liquid chocolate.

Cooking on kefir

There is another, no less popular way. Many housewives make pumpkin pancakes on kefir. Pancakes are tender and very fluffy.

260 grams of flour;
250 milliliters of kefir;
100 grams of pumpkin pulp;
50 grams of sugar;
2 raw eggs;
a pinch of salt;
6 grams of baking soda;
50 grams of any vegetable oil;
a little ground cinnamon (to taste).

How to make pumpkin pancakes from these products:

Cut pumpkin pulp large pieces.
Put them in a saucepan, pour salted water and cook for 20 minutes after boiling.
Puree the cooled softened product using a regular pusher.
Add kefir, beat in eggs and mix it all well.
Add all dry ingredients at the same time.
In already ready dough pour vegetable oil and repeat mixing.
Bake pancakes also in a well-heated dry frying pan.

These pancakes will be very tasty with jam or fresh sour cream.

Diet recipe PP

Pumpkin pancakes can be included in your diet even by those who follow their figure. In this case, an original, but very simple recipe for PP is useful. Translated, this abbreviation means "proper nutrition."

For work you will need:

220 milliliters whole milk (or water)
150 grams of pumpkin puree;
1 a raw egg+ 1 yolk;
125 grams of corn and oat flour;
6 grams of soda;
50 grams of sugar;
35 grams of olive oil (or 20 grams of melted butter);
1 teaspoon of cinnamon and baking powder.

Cooking technology for diet pancakes:

First, make pumpkin puree using any of the already known methods.
Add milk, sugar, an egg with yolk and selected spices (cinnamon) to it, and then mix it all thoroughly.
Add dry ingredients (sifted flour, baking soda and baking powder). Gently beat it all with a mixer.
Add olive oil and mix again until a homogeneous mass is formed.
For baking pancakes, it is better to use a pan with a non-stick coating. The dough should be poured with a spoon. Fry the blanks on both sides until golden brown.

Pumpkin diet pancakes prepared according to this recipe will perfect breakfast for those people who really stick proper nutrition.

Fluffy pumpkin pancakes

Appearance pancakes depends on the amount of initial components taken for their preparation.

To make pumpkin pancakes fluffy and airy, the main products must be taken in the following ratio:

200 milliliters of milk;
300 grams of pumpkin;
100 grams of sugar;
2 eggs;
a pinch of salt;
2 teaspoons of baking powder;
40 grams of butter;
300 grams of flour.

Making fluffy pancakes is not difficult:

First you need to prepare the pumpkin. To do this, pieces of pulp should be steamed for 20 minutes. After that, grind the softened product in a blender and measure right amount puree.
Separately, with a mixer, beat the eggs with sugar.
Mix them with vegetable puree by adding melted butter.
Pour the products with milk, and repeat mixing.
Add a measured amount of flour, baking powder and salt to taste. The consistency of the dough should be a little thinner than for pancakes. He should be allowed to stand for about a quarter of an hour.
Fry the pancakes in a hot and completely dry pan on both sides until the surface of the pancakes is browned.

Finished goods are soft, tender and very fluffy.

How to cook without milk

Pumpkin pancakes are sometimes made without milk. As liquid base can be used plain water. By the way, the taste of pancakes does not change from this.

For work, you can take:

150 grams of pumpkin puree;
1 banana;
a pinch of cinnamon;
1 egg;
50 grams of flour and water;
5 grams of baking powder.

The technology for preparing such pancakes will be somewhat different:

Boil the pulp of the pumpkin for a couple, and then grind it into a puree.
Egg white beat separately into a dense foam.
Grind the yolk with banana pulp homogeneous mass. After that, add water, flour with baking powder to them and mix it all well.
Gently fold in the already beaten egg whites.
From the prepared dough, bake pancakes in a dry frying pan without adding oil. Fry the blanks on both sides until a spectacular, golden crust.

Such ruddy, fragrant pancakes are good to pour with honey, as well as any sweet syrup.

Pumpkin pancakes without eggs

We offer original version eggless pumpkin pancakes.

In this case, you will need:

90 grams oatmeal;
130 milliliters coconut milk;
1 medium banana;
1 tablespoon (with a slide) baked pumpkin pulp;
6 grams of soda.

Lenten pancakes are prepared very quickly:

First grind the flakes in a blender into flour.
Mash pumpkin pulp and banana with a fork.
Add them to the blender bowl, pour milk and beat well.
Introduce soda, and then repeat the mixing process again.
Bake pancakes for hot pan without oil. Spread the dough with a spoon and form neat round pieces. Fry on both sides until golden brown.

Ready pancakes will only have to be transferred to a plate and poured over with any sweet sauce.

To make pumpkin pancakes tasty and beautiful, you need to take into account the tips that experienced chefs can give to novice housewives:

Pancakes will be softer and more tender if the pumpkin pulp is first baked in the oven or steamed. When grinding raw vegetables the mass is grainy and not so fragrant.
If the house does not have an oven, you can use a slow cooker or microwave to process the pumpkin.
For a change, it is good to add any fruits (pears, apples, bananas and others) to the dough. These products, like pumpkin, are introduced in the form of puree.
If you add butter, rather than vegetable oil, to the dough, there will be more holes in the pancakes and their color will turn out to be bright golden.
The process of mixing the ingredients should be short. It is not necessary to achieve perfect smoothness of the dough. The mixer should be turned off as soon as all lumps disappear. Prolonged stirring leads to undesirable release of gluten. This dough has a low lifting force. Pancakes from it will turn out thin and not lush.
Pancake dough cannot be stored. Literally within half an hour, the baking powder loses its activity, and the mass will not rise.

Given these simple rules, you can quickly and easily cook delicious pancakes.

Pumpkin pancakes are fluffy, fragrant and very beautiful thick pancakes made on the basis of vegetable puree.

Pumpkin is extremely useful autumn vegetable rich in vitamins and minerals. Unfortunately, not everyone loves dishes from it. Pancakes with pumpkin in milk will appeal to even those who do not consume this vegetable in any form.

Cooking pumpkin pancakes does not take much time and does not require special culinary skills. The first step is to prepare the vegetable. For baking, it is better to use pumpkin of nutmeg varieties, it is more fragrant and sweet. The vegetable is peeled and the fibers with seeds are scraped out. The pulp is cut into small slices, boiled or baked in the oven. Then the pumpkin is pureed with an immersion blender or twisted in a meat grinder. In some cases, the vegetable is used raw, grated with small sections and added to the dough. In addition to vegetable puree, milk, eggs, flour and granulated sugar. The liquid ingredient with eggs is beaten, then vegetable puree is poured into the resulting mixture and stirred. Gradually add flour, bringing the dough to the desired consistency. Pumpkin pancakes are fried in a dry frying pan, which makes baking dietary. To do this, use a cast-iron pan or dishes with a non-stick coating.

The recipe for pancakes with pumpkin with a photo will allow you to create cooking masterpiece even for a novice owner.

Ingredients

Servings: - +

dough baking powder1 sachet
pumpkin 300 gr
table salt 3 gr
chicken egg 2 pcs
milk 200 ml
flour 200 gr
butter 40 gr
granulated sugar 100 gr

Calories: 184.77 kcal

Proteins: 4.47 g

Fats: 5.78 g

Carbohydrates: 29.71 g

60 min. Video recipe Print

Peel the pumpkin, clean out the fibers and seeds. It is convenient to do this with a regular spoon. The flesh is cut into not too thick slices. The baking sheet is covered with baking paper. Spread vegetable slices on it. The oven is heated to 200 °C. Set the baking sheet to medium and bake until soft.

A non-stick frying pan is well heated. The fire is subdued. Spoon batter onto it to form pancakes. As soon as they are browned, turn over with a spatula and bring to readiness.

Pumpkin Pancakes - perfect option for breakfast, which will give a charge of vivacity for the whole day. Served sprinkled with honey liquid chocolate or jam. As a decoration, you can use berries, mint leaves, slices of bananas, oranges or peaches.

When pumpkin season starts, I make pumpkin pancakes for sure. So simple and delicious pastries great for breakfast or an afternoon snack. Pumpkin puree can be made ahead of time to save time when baking pancakes. From these ingredients, I got 18 wonderful pancakes.

To prepare pumpkin pancakes, prepare the necessary products.

Separate the yolks from the whites. Set aside the whites for a while, and beat the yolks with half the milk.

Then add flour, cinnamon and baking powder, gently mix the dough.

Pour in sunflower oil, remaining milk and ready pumpkin puree. For pumpkin puree, I pre-cut the pumpkin into pieces and baked in the oven at 200 degrees. Baking time depends on the size of the pieces. I chopped it up and baked it for 25 minutes. After that, the pumpkin needs to be mashed with a blender.

Beat egg whites with sugar until firm foam.

Add the beaten egg whites to the batter and mix.

The dough will turn out like for pancakes.

Heat the pan well and pour 3 tbsp into the center. test. We look at how holes begin to appear on the surface of the dough and the dough will be tightened.

Turn the pancake over to the other side.

This is what the underside of the pancake will look like.

Fold pumpkin pancakes on a plate and serve with honey. Very tasty!

Enjoy your meal!

egg - 2 pieces.
sugar - 4 tbsp. spoons.
salt - a pinch.
pumpkin puree - 200 grams.
butter - 40 grams.
milk - 200 ml.
flour - 200 grams.
baking powder dough - 10 grams.

number of servings - 5.

How to make Fluffy Pumpkin Pancakes:

Pumpkin puree can be made different ways. I will tell you about the fastest and most convenient option in my opinion. To do this, cut the pumpkin into small pieces and put them in any suitable dish for cooking in the microwave.

Microwave for 10 to 15 minutes until soft enough. The time depends on the power of the microwave, the type of pumpkin and its quantity.

Then we place the baked pumpkin pieces, together with the juice that has been released, in a blender bowl and grind to a puree state. Although it's all done fairly quickly, you can make pumpkin puree the night before to cut down on breakfast time the next morning.

Now let's make the dough. Whisk the eggs with a pinch of salt and sugar.

Add pumpkin puree.

Pour in the melted and slightly cooled butter.

Whisk and add milk.

Add sifted flour and baking powder.

Mix everything until the lumps disappear. The dough is thicker in consistency than for pancakes, but not as thick as for making regular pancakes.

Heat a dry frying pan and pour the dough with a spoon, forming a circle shape. The diameter of pancakes can be absolutely any. We are waiting for the appearance of small bubbles on the surface of the dough.

As soon as they appear, carefully turn the pancakes over with a spatula and fry the second side.

We fry over medium heat, they actually cook very quickly, just have time to turn over!

Pumpkin is one of the most popular gourds, which, according to experts, is the real queen of the autumn menu. But the fruits of this herbaceous plant are used not only for Halloween. They often make tender and delicious pumpkin pancakes. Moreover, you can make such original pancakes in different ways.