Pumpkin Pancakes

Serves 5-6 (10-12 pancakes)
5 / 60 min prep | 15 min cook


Spooky season can be delicious too! Use any leftover pumpkins to make our scarily good pumpkin pancakes. Taste them if you dare!


  • 120 g whole wheat flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp salt
  • 250 g milk
  • 2 egg
  • 100 g pumpkin purée*
  • 1 tbsp maple syrup
  • 1 tbsp rapeseed oil


01. *First make the pumpkin purée or use the canned one. Cut a small pumpkin in half and scoop out the seeds and fibrous strings using an ice-cream scoop or large spoon. Chop the flesh of the pumpkin into even chunks and put them in a pot with a little boiling water. Steam for 10-15 minutes or until the flesh is soft before blending until smooth using a blender, food processor or mixer.

02. Whisk flour, baking powder, baking soda, spices and salt in a bowl.

03. In a separate bowl, stir together milk, pumpkin purée, egg, maple syrup and rapeseed oil.

04. Fold mixture into dry ingredients.

05. Heat a lightly oiled griddle or frying pan over medium high heat.

06. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides about 2 minutes per side; serve with maple syrup.