Pumpkin Pancakes

If you’re looking for something special on a cold autumnal morning, look no further! There’s nothing quite as good as a stack of warm, spiced pumpkin pancakes. And guess what? They’re flippin’ easy too!


225g pumpkin flesh
450g plain flour
2 tbs. brown sugar
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ground allspice
½ tsp. ground ginger
1 egg
350ml milk

Step One

Cut the pumpkin flesh into even, thumb sized chunks and set them in a pot of water. Bring it to the boil, let it simmer for 15 minutes, then drain and puree in a food processor.

Tip: when boiling or roasting something as dense as pumpkin – think also of potatoes, carrots or squash – it’s best to bring the temperature up gradually to avoid cooking the outside faster than the middle.

Step Two

Still in the processor, sift in the flour, a pinch of salt and add the rest of the ingredients.

Tip: avoid too much mess, and to save your whisking arm, try using your food processor or a smoothie maker to mix the batter!

Step Three

Over medium heat, melt a little butter in a frying pan and pour in a few spoonfuls of the mixture. Cook for 2 minutes on each side and you’re away!

Serve with pecans, blueberries, yogurt or just a dollop of syrup!