Pumpkin Cinnamon Pancakes with Maple Syrup and Pecans
Fluffy, autumn-spiced pancakes with homemade pumpkin puree in the batter, warm maple syrup and toasted pecans.
- 45 min
- 610 kcal / serving
- easy
- vegetarian
- Protein
- 15.9 g
- Fat
- 20.8 g
- Carbs
- 88.1 g
Contains: gluten, egg, milk, tree nuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g Hokkaido (red kuri) squash
- 150 g plain flour
- 1 egg
- 150 ml milk
- 1 tbsp sugar
- 1 tsp cinnamon
- 1 pinch nutmeg
- 1 tsp baking powder
- 1 pinch salt
- 10 g butter (for the pan)
- 2 tbsp maple syrup
- 30 g pecans
Method
- Remove the seeds and cut the squash with its skin into 2 cm cubes. Steam with 3 tbsp water in a small covered pan for 12–15 minutes until soft. Let the steam escape briefly, blend until smooth (makes about 200 g) and let it cool a little.
- Mix the flour, sugar, cinnamon, nutmeg, baking powder and salt in a bowl.
- Whisk the pumpkin puree, egg and milk until smooth in a second bowl. Add to the dry ingredients and fold in briefly until no dry flour is visible. A few lumps are fine and keep the pancakes fluffy.
- Let the batter rest for 5 minutes. Toast the pecans in a dry pan and chop roughly.
- Melt a little butter in the pan over medium heat. Add 2 tbsp of batter per pancake and cook for 2–3 minutes until bubbles form and the edge turns matt. Flip and cook for 1–2 minutes more.
- Warm the maple syrup briefly. Stack the pancakes, drizzle with syrup and scatter with the pecans.
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