Pumpkin Pancakes with Maple Syrup

pumpkin pancakes

If you ever have some baked pumpkin left over from a dinner (even if it is salted or seasoned), these pumpkin pancakes are a great breakfast idea. I made oven-baked pumpkin as a side dish one evening and had a bit of baked pumpkin and some rests of the side dish left over (ok, I had planned for it because I found the recipe for those pancakes in a cooking book I once bought at Ikea (!)). Lukas actually liked the pumkin puree the evening before, and he was also very keen to help me with the pancakes. They were very quickly made – just a bit of flower, baking powder, egg and milk added to the pumpkin and we were done. I realized that they needed to be fried quite long at low heat, otherwise they don’t get cooked through in the middle. But as soon as they were served with some maple syrup, they were gone. And this time, even Lea, who was reluctant the night before, was convinced!

Pumpkin Pancakes with Maple Syrup
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 2
  • ca. 150g baked pumpkin
  • 15g flour
  • ¼ tsp baking powder
  • 1 egg
  • 60ml milk
  • 1 tbsp sugar
  • cinnamon
  1. Press the pumpkin pulp through a sieve.
  2. Mix with flour, baking powder, egg and milk and mix well until you have a smooth batter.
  3. Fry small pancakes at medium heat, until golden brown from both sides.
  4. Serve warm with maple syrup.


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