10 easy pumpkin pancake recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

With milk, kefir, cottage cheese, potatoes, apples, cheese and more.

1. Pumpkin pancakes with milk

Ingredients

• 1 kg pumpkin;
• 130 g flour;
• 3 eggs;
• 1 pinch of salt;
• 1 tablespoon sugar
• 100 ml of milk;
• 3-4 tablespoons of vegetable oil.

Preparation

Grate the pumpkin on a fine grater. Combine with flour, eggs, salt and sugar.

Heat the milk to 50 ° C. Pour into pumpkin mixture and mix well.

Heat oil in a skillet over medium heat. Shape the pumpkin pancakes and brown until golden brown, about 3-5 minutes on each side.

2. Pumpkin pancakes with kefir

Ingredients

• 200 g pumpkin;
• 1 egg;
• 1 pinch of salt;
• 2 teaspoons of sugar;
• 250 ml of kefir;
• ½ teaspoon of baking soda;
• 150 g flour;
• 1 tablespoon vegetable oil.

Preparation

Grate the pumpkin on a fine grater. Combine with egg, salt and sugar. Add kefir with baking soda, stir and gradually add flour to make a not very thin dough.

Grease a skillet with oil and heat over medium heat. Spread a couple of tablespoons of the pumpkin mixture and fry the pancakes for 3-5 minutes on each side.

3. Pumpkin pancakes with cottage cheese

Ingredients

• 150 g pumpkin;
• 150 g of cottage cheese;
• 1 egg;
• 1 pinch of salt;
• 3 tablespoons of sugar;
• 8 tablespoons flour;
• ½ teaspoon baking powder;
• 2-3 tablespoons of vegetable oil.

Preparation

Grate the pumpkin on a medium grater. Combine with cottage cheese, egg, salt and sugar. Add flour and baking powder and stir.

Heat oil in a skillet over medium heat. Shape the pancakes and brown them for 3-5 minutes on each side.

4. Pumpkin fritters with apple

Ingredients

• 300 g pumpkin;
• 1 apple;
• 100 ml milk or water;
• 1 egg;
• 4 tablespoons flour;
• salt to taste;
• 2-3 tablespoons of vegetable oil.

Preparation

Grate the pumpkin and apple on a coarse grater. Pour in milk and cook over low heat for about 10-15 minutes. Refrigerate. Add egg and flour. Season with salt and stir.

Heat oil in a skillet over medium heat. Shape the pancakes and brown them for 3-5 minutes on each side.

5. Pumpkin pancakes with potatoes and pumpkin seeds

Ingredients

• 750 g pumpkin;
• 2 potatoes;
• 1 onion;
• 25 g butter;
• 2 teaspoons curry
• 70–80 g frozen peas;
• 50-60 g bread crumbs;
• 100 g pumpkin seeds;
• a few sprigs of parsley;
• salt and pepper to taste;
• 3-4 tablespoons of vegetable oil.

Preparation

Cut the pumpkin and potatoes into small pieces. Boil for 10-15 minutes, drain and leave on low heat for another couple of minutes. Place in a bowl, cool and mash with a fork.

Chop the onion. Melt the butter in a skillet. Fry the onion over medium heat for 3-4 minutes, add the curry and cook for another 1 minute. Along with thawed peas, bread crumbs, half seeds and chopped parsley, add to pumpkin and potatoes. Season with salt and pepper. Stir until smooth.

Heat vegetable oil in a skillet over medium heat. Shape the pancakes, roll in pumpkin seeds and sauté 3-5 minutes on each side.

6. Pumpkin pancakes with feta and onions

Ingredients

• 650 g pumpkin;
• 4-5 tablespoons of vegetable oil;
• 130 g flour;
• 50 g feta;
• ½ onion;
• 2 eggs;
• 1-2 teaspoons of chili pepper;
• 1 tablespoon chopped dill
• salt and pepper to taste.

Preparation

Cut the pumpkin into large pieces. Mix with 1 tablespoon of oil. Place in a baking dish and cover with foil. Cook in an oven preheated to 220 ° C for about 15-20 minutes.

Place the pumpkin in a bowl. When cool, mash with a fork. Add flour, chopped feta, finely chopped onions, eggs, chili and dill. Season with salt, pepper and stir.

In a skillet, heat the remaining oil over medium heat. Shape the pancakes and brown them for 3-5 minutes on each side.

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7. Pumpkin pancakes with cheese, garlic and parsley

Ingredients

• 500 g pumpkin;
• 70–80 g of hard cheese;
• 1 clove of garlic;
• 5-7 sprigs of parsley;
• 2 eggs;
• 4 tablespoons flour;
• salt and pepper to taste;
• 3-4 tablespoons of vegetable oil.

Preparation

Cut the pumpkin into medium pieces and cook until tender, about 20 minutes. Cool and mash with a fork.

Grate the cheese on a fine grater. Pass the garlic through a press. Chop the parsley. Combine everything with eggs and flour to make a smooth mixture. Add to the pumpkin puree, season with salt and pepper. Stir.

Heat oil in a skillet over medium heat. Shape the pancakes and brown them for 3-5 minutes on each side.

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8. Pumpkin pancakes with banana

Ingredients

• 250 g pumpkin;
• 60–70 g banana;
• 2 tablespoons of milk;
• 1 tablespoon sugar
• 1 pinch of cinnamon
• 100 g flour;
• 3 g baking powder;
• 2-3 tablespoons of vegetable oil.

Preparation

Bake the pumpkin with the peel in the oven until soft, about 20-30 minutes at a temperature of 180 ° C. Cool and separate the pulp.

Cut the banana into small pieces and mash with a fork together with the pumpkin and milk. Add cinnamon sugar, flour, baking powder and stir.

Heat oil in a skillet over medium heat. Shape the pancakes and brown them for 3-5 minutes on each side.

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9. Pumpkin pancakes with nuts, raisins and orange zest

Ingredients

• 250-300 g pumpkin;
• 45 g walnuts;
• 1 egg;
• 60 g flour;
• 50 g sugar;
• 40 g raisins;
• ½ teaspoon grated orange zest;
• 1 teaspoon cinnamon
• ¼ teaspoon of ground cloves;
• ½ teaspoon nutmeg;
• 2-3 tablespoons of vegetable oil.

Preparation

Grate the pumpkin on a fine grater. Chop the nuts. Toss everything with egg, flour, sugar, raisins, zest and spices. The dough should be smooth.

Heat oil in a skillet over medium heat. Shape the pancakes and brown them for 3-5 minutes on each side.

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10. Pumpkin pancakes with sausage

Ingredients

• 400 g pumpkin;
• 200 g of boiled sausage without fat;
• 2 eggs;
• 1 tablespoon butter
• 2 tablespoons flour;
• salt and pepper to taste;
• 2-3 tablespoons of vegetable oil.

Preparation

Grate the pumpkin on a coarse grater, the sausage on a fine grater or cut into small cubes. Combine these ingredients.

Separate the yolks from the whites and rub with softened butter. Whisk the whites. Pour the eggs over the pumpkin-sausage meat and mix well. Add flour, salt and pepper. Stir until smooth.

Heat vegetable oil in a skillet over medium heat. Fry the pumpkin pancakes until golden brown, about 3-5 minutes on each side.

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