If you’ve made my autumn flavour kit from the blog and now you are wondering what to do with it, make these pumpkin spiced pancakes. They are fluffy, warmly spiced, sweet and so delicious! Even my pumpkin-hating kids like them! The trick with cooking really thick, soft, fluffy pancakes it to cook them low and slow, otherwise they’ll burn on the outside and be raw in the middle. Patience is key here! The other trick is to make the batter shortly before frying, you want the raising agent to work in the pan, not in the mixing bowl. Enjoy!
Liz x
Ingredients (makes around 9 pancakes)
- 150g flour
- 150g pumpkin puree (from a roasted pumpkin or butternut squash)
- 150ml milk (any milk you prefer, I use oat milk)
- 1 tbsp maple syrup (plus extra for serving)
- 1 heaped tsp of pumpkin spice mix (plus extra for serving) – check out the blog for our formula
- 2 tbsp baking powder
- butter for frying and serving (we use the vegan naturli butter blocks, they are delicious, made from great ingredients and palm oil free)
Method
- In a mixing bowl, combine the dry ingredients and mix with a whisk to evenly spread the raising agents and spices. Then add the maple syrup, pumpkin purée and milk and mix to just combine. Careful not to over-mix!
- Warm a pancake pan over a medium-low heat and melt a tsp of butter. Fry spoons of the batter in small batches. The batter will grow quite a lot so space the pancakes out. I like to cook just 3 at a time.
- Fry on low until risen and golden brown underneath then carefully flip and fry the other side. You may wish to turn them a few times to ensure they are evenly cooked and no longer raw in the middle.
- Serve warm with a smear of butter, a generous drizzle of maple syrup and a dusting of pumpkin spice mix. Enjoy!
