How to make delicious pumpkin pancakes

Quick pancakes with pumpkin and kefir

Modern housewives value “quick” recipes for preparing various dishes. And pancakes with pumpkin on kefir can be made in half an hour.

During the work you will need:

half-liter package of kefir;
0.35 kg pumpkin pulp;
egg;
flour;
lean fat;
sugar and salt;
a little soda.

Making quick pumpkin pancakes:

Grind the pumpkin pulp, mix with the egg, sprinkle with sugar and salt.
Pour in kefir, add soda and mix.
Add enough flour to make the mixture a little thicker than for regular pancakes, adding lean fat in portions.
Pour some of the mixture into the pan, fry on one side, then turn over with a spatula.

Attention! Before placing the pancake dough on the surface of the frying pan, it must be well heated.

Kefir dough recipe

You can knead the dough for pumpkin pancakes with kefir or any other fermented milk drink.

400 gr. peeled pumpkin;
100 gr. flour;
100 gr. kefir;
2 eggs;
3 tablespoons honey;
0.5 teaspoon salt;
3 tablespoons vegetable oil;
1 teaspoon baking powder.

The peeled pumpkin is cut into pieces of the same size. Bake in the oven until soft. Grind the baked pumpkin into puree using a blender.

Beat raw eggs, flour and honey into the cooled puree. If you don’t have honey on hand, you can replace it with sugar. Mix everything carefully, you should get a thick mass, similar in consistency to sour cream. Add baking powder and dilute with water to obtain a liquid pancake batter. Add oil. Let the dough sit for half an hour and bake like regular pancakes, frying on both sides.

Cooking with milk

The most tender pancakes with pumpkin are made with milk.

To prepare a dish for dessert you will need the following products:

3 glasses of milk;
0.3 kg pumpkin;
a glass of wheat flour;
egg;
sugar and salt;
soda;
lean fat.

Prepare thin pancakes with pumpkin in milk:

We cut the pumpkin pulp into pieces, simmer, and then twist in a blender, or pass through a meat grinder.
Beat the egg, mix with pumpkin puree and flour.
Dilute the mixture with milk to the desired consistency, add sugar, salt and soda, and add lean fat.
Fry the pancakes in a hot frying pan.

On a note. If the dough turns out thick, it is permissible to dilute it with a small amount of boiled water.

Lenten recipe

Religious fasting is not a reason to give up the pleasure of eating pancakes. In this case, you can make the baked goods lean, without adding milk and eggs.

You will need to take the following components:

pumpkin pulp;
cereals;
filtered water;
baking powder;
sugar and salt.

How to make lean pancakes with pumpkin:

Grind the oatmeal with a mixer and pour boiling water over it.
Boil the pumpkin pulp and put it in a blender.
Mix the puree with soaked oatmeal, add baking powder, sugar and salt.
We dilute the dough with a small amount of water and fry the pancakes in lean fat.

On a note. Filtered water can be replaced with potato water or soy milk.

Pancakes with pumpkin with yeast

To make pumpkin pancakes soft and fluffy, you need to make them with yeast dough.

For this you will need the following products:

glass of water;
2 glasses of kefir;
pumpkin pulp;
30 g yeast;
egg;
flour;
salt and sugar;
lean fat.

How to make yeast-based pumpkin pancakes:

Heat the water, add yeast, sugar and salt, stir.
Stew the pumpkin and grind until pureed.
Beat the egg in a deep bowl and pour in the kefir.
Add the suitable dough and pumpkin to the composition, add a little lean fat.
Using flour, bring the dough to the desired consistency and let it stand for half an hour, and then proceed to frying.

Advice. To make pancakes, it is better to use compressed rather than powdered yeast.

Pancakes with pumpkin and apples

Pancakes with pumpkin and apples are tender and juicy.

200 gr. prepared pumpkin puree;
400 ml milk;
2 apples;
170 gr. flour;
80 gr. butter;
2 eggs;
50 gr. Sahara;
2 tablespoons vegetable oil;
1 teaspoon orange zest;
1 teaspoon ground cinnamon;
1 pinch of vanillin;
2 teaspoons baking powder.

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Break the eggs into a bowl for kneading the dough, add sugar, zest, vanillin and cinnamon. Beat everything until the sugar is completely dissolved. Pour in the melted butter and add pumpkin puree. Beat well again. Pour in half the milk and stir.

Mix flour with baking powder and add to the prepared mass. Stir until the lumps disappear. Now add the remaining milk to make pancake dough. It should be a little thicker than regular pancake batter.

Wash the apples, remove the skin and seeds, and cut into small pieces. Add apples to the dough, pour in vegetable oil and stir.

Advice! It is advisable to choose sweet and sour apples for making pancakes. If you take a variety with sweet pulp, the apples will be “lost” in the dough and their taste will not be felt.

We bake pancakes in a frying pan as usual. The pan should be greased with oil only before baking the first pancake.

With pumpkin filling

You can make regular spring rolls with pumpkin and rice.

For the dish you will need:

3 glasses of milk;
egg;
1.5 cups flour;
lean fat;
sugar;
soda and salt;
pumpkin pulp;
rice.

Prepare pancakes with pumpkin filling:

Boil the rice, simmer the pumpkin and turn it into puree, then mix the filling ingredients, add sugar and let cool.
Beat the egg in a bowl, add flour, sugar, soda and salt, mix.
Add milk in small portions, break up the lumps, then add lean fat and fry the portions in a frying pan.
We put pumpkin-rice filling into each pancake and roll it into a tube.

Instead of rice, you can mix pumpkin with any dried fruits or nuts. And if the pancakes are unsweetened, you can add melons to the minced meat.

Pancakes stuffed with pumpkin and dried apricots

It is not necessary to add pumpkin to the dough; you can use it to make a filling. Let's prepare pancakes stuffed with pumpkin and dried apricots.

Dough:

1.5 glasses of milk;
1 egg;
3 teaspoons sugar;
2 tablespoons vegetable oil;
about 200 gr. flour.

Filling:

150 gr. pumpkins;
150 gr. dried apricots;
2 tablespoons sour cream;
sugar or honey to taste.

Beat the egg with sugar, add milk and flour. Gradually add flour, kneading the liquid pancake dough. Then add vegetable oil. Let the dough rest for 15-20 minutes.

Let's prepare the filling. Grate the pumpkin and simmer until fully cooked with a small amount of water. Cool the finished pumpkin. Pour boiling water over the dried apricots to make them softer. Then drain the water, wash the dried apricots and dry them. Cut the prepared dried fruits into “noodles”. Mix dried apricots with pumpkin. If the pumpkin is not sweet enough, add sugar or honey to taste.

We bake pancakes as usual. Grease the frying pan with oil and heat it up. We bake thin pancakes and stack them. Place a spoonful of filling on each pancake and wrap the pancake in an envelope. We fry the prepared semi-finished products in a frying pan, or you can bake them in the oven, placing them on a sheet greased with vegetable oil. Cook until a slight “blush” appears.

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No added eggs

Delicious pancakes can be made without eggs, using milk dough.

To do this you will need the following components:

0.6 l milk;
0.25 kg pumpkin pulp;
Wheat flour;
a little potato starch;
soda;
sugar and salt;
lean fat.

So, let's prepare pumpkin pancakes without adding eggs:

Grind the pumpkin pulp on a grater, add salt and sprinkle with sugar.
Add milk, soda and lean fat, stir.
Add starch, add the required amount of flour, so that the dough turns out thicker than for regular pancakes.
Distribute some of the liquid mass over the frying pan, fry, then carefully turn over with a spatula and continue cooking.

On a note. You can add mashed boiled potatoes to the pancakes or chop the tubers on a fine grater.

Dietary pumpkin pancakes

To prepare dietary pumpkin pancakes you will need buckwheat flour. It contains virtually no gluten, so to make the dough homogeneous, it will need to be mixed with a wheat base.

Prepare:

a glass of milk;
2 glasses of water;
pumpkin pulp;
egg;
vegetable fat;
wheat and buckwheat flour in equal parts;
baking powder;
sugar and salt.

Preparing a dietary dessert from pumpkin with buckwheat flour:

Simmer the pumpkin until soft, then puree it in a blender with a glass of milk.
Add beaten egg, sugar, salt and baking powder to the mixture, pour in vegetable fat.
Add the mixture of buckwheat and wheat flour to the mixture and stir until smooth.
We dilute the dough with water to a semi-liquid mass and fry fluffy pancakes in a hot frying pan.

The pancakes will turn out not light golden, but brown. This does not mean that the dish is burnt; buckwheat flour gives this color.

Seasonings such as cinnamon and vanilla will help give the dessert a unique aroma and a light, pleasant taste. You can serve pancakes by sprinkling them with powdered sugar, crushed nuts or coconut flakes, topping them with chocolate or cream glaze, honey or sour cream.

Pumpkin pancakes with cheese

Another recipe option is pumpkin pancakes with cheese.

1 glass of kefir;
2 eggs;
1 teaspoon of soda;
salt to taste;
1 tablespoon sugar;
1/3 part teaspoon each of ground nutmeg and turmeric;
150 gr. cheese;
200 gr. pumpkins;
3 tablespoons of vegetable oil;
1 bunch of parsley and dill.

Grate the pumpkin on the finest grater, mix with sugar and leave to stand until excess juice is released.

Advice! Choose any cheese for baking pancakes, even processed cheese will do. To make it easier to grate the processed cheese, you need to put it in the freezer for a while.

Mix the dough: beat the eggs with salt and spices. Stir the soda in the kefir, let the kefir sit for five minutes, then mix it with the eggs. Add flour and mix. Add vegetable oil. Let the dough rest for 15 minutes.

Meanwhile, wash and dry the greens, chop them finely. Grate the cheese. We put cheese and herbs into the dough. If it turns out too thick, dilute it with a little water. We bake pancakes in a frying pan, which needs to be greased only once, before baking the first pancake. You can serve salted fish, caviar or sour cream with the prepared pancakes.

How to prepare the dish “Pumpkin flour pancakes with banana”

Beat eggs with sugar.
Add half the milk, mashed banana, mix.
Add pumpkin flour, starch and baking powder, mix well
Add the remaining milk, stir so that there are no lumps.
Fry pancakes in vegetable oil on both sides until cooked.

Pumpkin flour - 5 tbsp.
Banana - 1 pc.
Milk 3.2% - 200 ml.
Corn starch - 2 tbsp.
Chicken egg - 2 pcs.
Sugar - 1 tsp.
Baking powder - 1 tsp.
Vegetable oil - 2 tbsp.

Nutritional value of the dish “Pumpkin flour pancakes with banana” (per 100 grams):

As soon as “pancake week” comes, that is, Maslenitsa, the imagination of home cooks shamelessly crosses any boundaries. Pancakes are made from anything, stuffed with anything and eaten with anything. The main thing is to maintain a normal ratio when mixing ingredients directly for baking. For example, we decided to bake oat pancakes - but from oatmeal alone they will turn out somewhat “wooden”, the same will happen with pancakes made from buckwheat flour. You definitely need to add wheat.

But sometimes something really exotic happens - for example, cedar flour or pumpkin seed flour. You can't do without wheat here. But how delicious it turns out if you maintain all the necessary proportions!

So, a recipe for pancakes made from pumpkin seed flour.

What do you need?

wheat flour – 3 cups
pumpkin seed flour – 1 cup
water – 2 glasses
sugar – 1 tbsp. l.
salt – 1 tsp.
vegetable oil – 2 tbsp. l.
chicken egg – 1 pc.
butter (for greasing ready-made pancakes) – 100 g
lard for greasing the pancake pan – 50 g

What to do?

Mix wheat flour and pumpkin seed flour. Add salt, sugar, egg, water, vegetable oil, knead the dough with a whisk or in a blender.
It should become homogeneous and not too liquid.
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Heat a pan for pancakes and grease with lard. Bake pancakes for about 2 minutes on each side over medium heat.
When placing on a plate, grease with butter.
Serve with sour cream.