Lightly spiced healthy pumpkin pancakes are made using whole wheat flour, pumpkin puree and buttermilk for an extra fluffy consistency. Full of flavour, colour and goodness they make a delicious autumnal breakfast or brunch idea.
In a bowl combine the flour, baking powder and soda, cinnamon, ginger, nutmeg and salt and stir thoroughly using a whisk.
In another bowl whisk together the eggs, buttermilk, milk, pumpkin puree and sugar until smooth. Warm the butter in a microwave until it starts melting, then melt it completely by stirring (so it’s not too warm). Slowly pour the melted butter into the mixture whisking all the time.
Combine the 2 mixtures and stir (use a large spoon or whisk to do this) only until the flour is no longer visible. Do not overmix the batter. It should be a little lumpy.
Heat up a little oil (about 1 teaspoon per batch, you can spread it around using a piece of paper towel), then lower the heat and ladle the batter onto the pan spreading it a little to make good size pancakes. Do not make more than 3 pancakes at a time. Cook over a fairly low heat for about 3 minutes on each side. Serve immediately.
Pumpkin: Use either canned pumpkin puree or make your own. To make pumpkin puree halve a small sugar/culinary pumpkin, place skin side up on an oven tray lined with paper and bake at 190 C for approx. 40-45 minutes or until the skin browns and the pumpkin is tender. Remove from the oven, discard the seeds, scoop out the flesh and place in a strainer. It will release water as it cools. I leave it in a strainer overnight. Puree and make the pancakes. Pumpkin puree can be refrigerated for up to 4 days. It freezes well too.
Flour: I used whole wheat flour but you can use all-purpose or even buckwheat flour. Or try a combination of whole wheat and plain flours.
Buttermilk: Use buttermilk or kefir.
Spice: I used a combination of cinnamon, ginger and nutmeg but you can replace that with pumpkin spice.
Batter: Do NOT overstir the batter. Once you’ve combined the flour and egg mixtures stir only until the flour is no longer visible. The batter should be lumpy.
Frying: Fry in a large, lightly greased pan, over a low heat so the pancakes cook through and don’t brown too quickly. Do not overcrowd the pan.
Best served Keep leftover pancakes in a plastic container in the fridge and reheat in the microwave.