Of course this is my first recipe in the list. Pumpkin Pancakes! If you have been following the L.O.G., you’ll notice that I make these a lot. I also get a lot of requests to make them again and to share the recipe. So this Must be one of the firsts.
Pumpkin pancakes are a big personal favorite. I grew up eating a lot of them. Either made by my mother, father or Curaçolean family. On our island Arepa di Pampuna (pumpkin pancakes) are eaten for breakfast or as a snack. I mostly eat them for breakfast too, but sometimes the Dutchness in me comes up and then I’ll eat the pancakes for dinner. Hmm, with cheese and bacon and some typical Dutch syrup.
- Servings: ± 20 pancakes
- Ready in: ± 45 minutes
- 2 eggs
- 1 teaspoon of vanilla extract
- ½ teaspoon of salt
- 2 tablespoons of sugar
- 350 grams of pumpkin (cheese pumpkin or butternut squash)
- 400 grams of flour
- 600 ml of milk
- 75 grams of raisins
- 30 ml of sunflower oil
- Sunflower oil (for baking)
- Cut the pumpkin in pieces and take off the skin. Steam or cook the pumpkin till it’s soft. You can test it by sticking a fork in a piece. When it goes right through with no resistance at all, then it’s perfect. It takes about 20-25 minutes. Let the pumpkin pieces cool off for about 5 minutes when they are done. Place them in the fridge to speed the process.
- While they are cooling off start beating the eggs in a bowl until a foamy layer is formed. Add the vanilla extract, salt and sugar and continue beating. 2 tablespoons of sugar should be enough, but if you like the pancakes to be a bit sweeter then you can add another tablespoon.
- To the egg mixture you now add the pumpkins and continue beating for 2-3 minutes. Now add half of the milk and start adding the flour little by little while beating. Don’t add all the flour at once, to avoid lumps in your batter. When the batter is soft add the rest of the milk and the sunflower oil and beat a bit more. The batter should be ready now.
- First test if the batter is at your taste. Start heating up a frying pan and pour about 1 tablespoon of sunflower oil in the pan. Bake the first pancake and taste if it misses something. If necessary adjust to your taste. Add the raisins and then you’re ready to bake away!
In the future I hope to take more professional pictures, but for now I hope these two will do, haha. They will at least give you an idea on the sizes I prefer the pancakes to be and what the right color should be: Golden.
- Instead of cow milk you can also use soy milk or almond milk. The amount of milk won’t change. The taste of the pumpkin pancakes will slightly be different, but still good-tasting.
- I like taking off the skin of the pumpkin pieces before I steam them. I prefer this way so I can continue working and beating the rest of the ingredients together right away. But you can experience some struggles when you do this because of the hardness of the pumpkin. If you steam the pumpkin pieces before you take of the skin then it will be much easier to “scoop” out the pumpkin, but then you’ll have to wait longer to let them cool off.
- My mother likes throwing prunes in the pancake batter instead of raisins. This is also a very tasty alternative. The prunes can also help with your digestive system, so some extra gas (friendly farts) can also occur.
- I love using sunflower oil to bake the pancakes with, because it gives a special taste. But feel free to use olive oil, coconut oil or butter. These work well too.
- As you read above I like my dinner styled pumpkin pancakes with cheese, bacon and that typical Dutch syrup. But you can add mostly any kind of toppings you’d like. Like strawberry jam, peanutbutter with pieces of nuts, Nutella, honey, strawberries, grapes, blueberries, whipping cream, you name it! And also don’t be afraid to combine them. Jam and peanutbutter for example is a great combo. Or a pancake with cheese and honey.. omgosh.
Did you use this recipe? Please leave a comment with your experience! Feel free to share ideas, alternatives and tips.