Pumpkin pancakes, with their warm and spiced flavours, are a quintessential autumn delight. But what makes pumpkins so fantastic, both in taste and nutrition? Why are pumpkins such a seasonal superstar?

Here are our favourite reasons to love your humble pumpkins!

Rich in Nutrients

Pumpkins are a fantastic source of essential nutrients like vitamin A, vitamin C, potassium, and fibre. Their bright orange colour is indicative of their high beta-carotene content, a powerful antioxidant that supports overall health.

Low in Calories

If you're watching your calorie intake, pumpkins are a smart choice. They provide a substantial volume of food for relatively few calories, making them a guilt-free addition to your meals.

Warm and Earthy Flavour

The naturally sweet and earthy flavour of pumpkin lends itself beautifully to both sweet and savoury dishes. It imparts a comforting taste that's perfect for the cosy, cooler months.

Versatile Ingredient

Whether in soups, stews, pies or pancakes, pumpkins can be used in countless recipes. Their adaptability means you can enjoy their delicious flavour in a variety of culinary creations.

Now we know why pumpkins are an autumn favourite, let's dive into a delightful pumpkin pancake recipe!

8 ingredients | 30 minutes | 3 servings

Ingredients

120 grams Whole Wheat Flour
7 grams Baking Powder
2 grams Pumpkin Pie Spice (mixed spice, 5 spice, or cinnamon & nutmeg mix)
237 ml Milk, Whole
123 grams Pureed Pumpkin
1 Egg
40 grams Maple Syrup
43 grams Butter (melted, divided, plus extra for optional serving)

Directions

1. In a medium mixing bowl, combine the flour, baking powder and spices. Stir well. 

2. In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, and 2/3 of the melted butter. Whisk thoroughly until blended.

3. Add the wet ingredients into the dry and stir until no big lumps remain.

4. Heat a pan over medium-low heat. Brush the pan lightly with melted butter. Scoop the batter onto the pan using roughly 1/4 cup for each pancake.

5. Cook for two to three minutes, until small bubbles form on the surface of the pancakes. Flip each pancake and cook on the opposite side for one to two minutes, or until lightly golden brown.

6. Repeat the process with the remaining batter, brushing the pan with butter as needed. Serve the pancakes immediately with butter, if using, and enjoy!

Hints & Tips

Leftovers - Refrigerate in an airtight container for up to two days.

Serving Size - One serving is equal to two pancakes.

Additional Toppings - Serve with fresh berries, maple syrup, honey, nuts or your choice of jam.

No Butter - Use coconut oil instead.

No Maple Syrup - Use date syrup, honey or brown sugar instead.

Freezer Meal - After the pancakes have completely cooled, line a baking sheet with parchment paper and spread the pancakes out on it. Freeze them for two to three hours then place them in a large freezer bag or airtight container for up to two months. You can reheat them from frozen by heating them in the toaster or oven.