Hello dear friends. Today we will prepare pumpkin pancakes for you according to proven recipes. Pumpkin is rich in microelements, vitamins, fiber - it will help you in the fight against extra pounds and quite successfully.
Preparing dishes from ripe juicy pumpkin is very simple and easy, even if you have minimal cooking experience. Just follow the recipes below, carefully follow the sequence of steps.
For the recipe we need a minimum of ingredients: pumpkin, egg, kefir, soda, sugar, flour and vegetable oil. If you don’t have fresh pumpkin, you can use frozen store bought pumpkin from the supermarket.
Making pumpkin pancakes - quick and tasty
Cooking time – 35 – 40 minutes
Yield : 4 servings
Calorie content of the dish – 162 kcal
Ingredients:
- Pumpkin – 0.5 kg
- Flour - 5 - 6 tbsp.
- Egg – 1 pc.
- Honey – 1 tbsp.
- Salt
- Vanillin
Cooking pancakes step by step:
The consistency of the pumpkin is quite dense, so it is advisable to simmer it in water or milk first. Grate the pumpkin using a large-hole grater, add 15 ml of water and microwave for 3 minutes. This is the fastest way. You can also simmer the pumpkin on the stove over medium heat, or bake it in the oven.
Cool the pumpkin and add honey for sweetness. One spoon is enough, as the pumpkin itself has a sweetish taste.
Beat a raw egg into the pumpkin mixture, add a little salt, just enough on the tip of a knife, and mix the ingredients thoroughly.
For viscosity, so that the pancakes do not fall apart in the frying pan, add flour. Usually 150 -180 grams is enough. The pumpkin dough should be thick enough so as not to spread during heat treatment.
Place the frying pan over medium heat and add a little vegetable oil for frying. Heat well until a slight crackle appears. Only after this, put the dough in the pan in the form of small pancakes. Fry on both sides until light golden brown.
Place the finished, browned pancakes on a napkin to remove excess fat.
Pumpkin pancakes, the recipe for which is presented above, are usually served hot with berry syrup, jam, sour cream or whipped cream.
Pumpkin pancakes with kefir
Pumpkin pancakes made with kefir are successfully complemented with orange zest. Even those who don’t really like pumpkin taste and smell will like this dish.
Ingredients:
- Pumpkin – 0.4 kg
- Flour – 0.75 tbsp.
- Egg – 2 pcs.
- Kefir – 0.5 tbsp.
- Sugar – 2 tbsp.
- Vanillin
- Zest of one orange
- Salt
- Sunflower oil
How to cook:
Place the pumpkin, crushed using a fine grater, in the microwave for 3-4 minutes until the pumpkin becomes soft. Beat eggs with kefir, sugar, vanilla with a mixer. Add flour, salt to taste, orange zest and mix well. Combine the dough with the prepared pumpkin. Pour two tablespoons of sunflower oil into a well-heated frying pan and lay out the dough in the form of pancakes. Fry on both sides until done. Serve pancakes with sour cream, honey, jam.
A simple and quick recipe for pumpkin pancakes
The second recipe consists of the same ingredients, but differs in that you do not boil the pumpkin in water, but simply use it in grated form. This does not affect the taste in any way, and sometimes it even turns out tastier. Try this recipe and choose the option that suits you best.
Ingredients:
- Pumpkin, grated on a coarse grater - 2 cups (~ 450 g)
- Flour - 1-1.5 cups
- Kefir - 1 glass
- Egg – 1 pc.
- Sugar - 2 tbsp.
- Soda - 1/2 tsp.
- Salt - a pinch
- Vegetable oil - for frying
Grate the peeled pumpkin on a coarse grater.
Pour a glass of kefir into a deep bowl, add soda, a pinch of salt, two tablespoons of sugar, break one egg. Whisk a little.
There is no need to specially extinguish the soda; kefir will do this.
Add pumpkin and stir everything together. Then stirring, gradually add flour in portions.
The dough is ready.
Pour vegetable oil into a well-heated frying pan and add the dough with a tablespoon, forming pancakes.
Fry over medium heat until golden brown, about 2 minutes on each side. Place the finished pancakes on a serving dish. You can serve them with sour cream, honey, jam or preserves.
Bon appetit!
Pumpkin and apple pancakes
Pancakes made from ripe pumpkin and fragrant apples contain an inexhaustible storehouse of vitamins. A real autumn delicacy!
Ingredients:
- Pumpkin – 0.3 kg
- Apple (small) – 1 pc.
- Flour – 4 tbsp.
- Egg – 1 pc.
- Cinnamon - 0.5 tsp.
- Vegetable oil
How to cook:
For delicious pancakes, cut the pumpkin into medium pieces and bake in the oven until soft. Grate the peeled apple using a fine-hole grater. Grind the prepared pumpkin into puree using a blender. Add salt, flour, egg to the mixture. Add grated apple and cinnamon here. Mix all ingredients well until smooth. Fry the pancakes until golden brown.
Recipe 3 – pumpkin pancakes with cottage cheese
This option resembles a cross between cheesecakes and regular vegetable pancakes. There is practically no characteristic pumpkin flavor here; the pancakes melt in your mouth and have the most delicate structure.
Ingredients : pumpkin (300 grams), cottage cheese (100 grams), apple (1 piece), egg (1 piece), baking powder, sugar (1-2 tablespoons), raisins - 1 handful, salt, a little milk or kefir.
Cooking method
Grate the pumpkin, grind the cottage cheese with egg and sugar, combine all the ingredients. Add enough kefir and flour to obtain the consistency of thick sour cream. Place the pancakes in the pan with a spoon and fry them until golden brown. After turning over, cover with a lid and reduce the heat so that they are well baked. Pancakes go well with cranberry jam, honey or sour cream.
Pumpkin pancakes with cottage cheese
Lush, very healthy pumpkin-curd pancakes will definitely appeal to lovers of cheesecakes, casseroles and other curd delicacies.
Ingredients:
- Pumpkin – 0.3 kg
- Sugar – 2 tbsp.
- Cottage cheese – 0.25 kg
- Flour - 5 tbsp.
- Starch – 2 tbsp.
- Egg – 1 pc.
- Baking powder – 0.5 tsp.
- Milk – 2 -3 tbsp.
How to cook:
Grate the pumpkin on a fine grater or chop using a blender. Add cottage cheese, sugar, egg, baking powder, flour. Mix the mixture thoroughly. Add milk until the consistency of the dough is like thick sour cream. Fry the pancakes over low heat until golden brown.
With added cottage cheese
Curd pancakes with pumpkin and raisins are amazingly tender and airy.
To prepare this dessert you will need the following ingredients:
- 0.3 kg cottage cheese;
- 0.4 kg pumpkin pulp;
- 3 eggs;
- a little flour;
- a handful of raisins;
- sugar to taste;
- soda and salt.
Making cottage cheese pancakes with pumpkin:
- Simmer the pumpkin pulp in a small amount of water and then puree using a blender or sieve.
- Fill the raisins with water and let them swell.
- Scroll the cottage cheese through a meat grinder, combine with eggs and pumpkin puree, add raisins, sugar, salt and soda, and then knead.
- Pour the required amount of flour into the dough and fry the pancakes in a hot frying pan.
On a note. Instead of raisins, you can use chopped dried apricots or prunes.
Dietary pumpkin pancakes
Pancakes are not fried in a frying pan, but baked in a hot oven. Due to this, they turn out to be completely low-fat and dietary. In addition, the recipe does not contain dairy products or eggs, so it will definitely appeal to fasting people and vegetarians. This is also a great dish for young children who are just starting to get acquainted with adult food.
Ingredients:
- Pumpkin – 0.5 kg
- Flour – 6 tbsp.
- Honey – 2 tbsp.
- Salt
- Cinnamon
- Vegetable oil
How to cook:
To prepare lean pumpkin pancakes, grate it on a fine grater. Add flour, salt. Knead into a homogeneous dough. Form small pancakes and place them on a baking sheet pre-greased with oil (vegetable oil). Bake until done in a preheated oven at 170 degrees. When serving, sprinkle the pancakes with cinnamon and drizzle with honey.
Pumpkin and carrot pancakes
Eating pumpkin and carrot pancakes for breakfast every day will help preserve your eyesight and add shine to your hair. After all, these sunny vegetables contain a huge amount of vitamin A, which is so beneficial for our body.
Ingredients:
- Pumpkin – 200 g
- Carrots – 150 g
- Egg – 1 pc.
- Sugar – 2 tsp.
- Flour – 4 tbsp.
- Nutmeg
- Vegetable oil
How to cook:
Making pumpkin and carrot pancakes is a quick and easy process. To begin with, vegetables should be peeled. Then grind the pumpkin and carrots in a blender. Pour in three tablespoons of water and cook until soft. Add egg, flour, sugar and cardamom to the cooled mixture. The consistency of the dough should be like kefir pancakes. Place a tablespoon of the mixture onto a frying pan heated with vegetable oil. Fry on both sides until golden, appetizing crust.
Pumpkin pancakes with semolina (without flour)
Adding semolina makes pumpkin pancakes more tender and soft. Before heat treatment, it is recommended to let the dough sit a little so that the semolina swells.
Ingredients
- Pumpkin – 0.4 kg
- Semolina – 4 tbsp.
- Eggs – 2 pcs.
- Sugar – 2.5 tbsp.
- Starch – 2 tbsp.
- Soda – 0.3 tsp.
- Vanilla
- Salt
How to cook:
Grind the pumpkin in a way convenient for you. Use a grater, meat grinder or blender. Add eggs beaten with sugar and vanilla. In a separate container, mix semolina with starch and soda, and combine them with the pumpkin-egg mixture. Cover the dough with a napkin and leave it for 15-20 minutes so that the semolina swells. Fry the pancakes over low heat until light golden brown on one side. Then turn them over to the other side with a wooden spatula, cover with a lid and fry until cooked.
Pumpkin pancakes with semolina
It is more common for children to eat pumpkin pancakes with semolina. Baked goods in kindergarten for children are often prepared with semolina. The pancakes are very tender and tasty, kids will certainly love to eat them.
Ingredients:
- pumpkin - 400 grams;
- semolina - 3 tbsp;
- sugar - 2 tbsp;
- flour - 3 tbsp;
- chicken egg - 2 pcs.;
- salt - to taste;
- vegetable oil.
Recipe:
- Grind the prepared pumpkin pulp using a grater. Add eggs, sugar, semolina, flour and salt to the grated pumpkin.
- Mix everything well and the dough is ready.
- Place a spoonful of pancakes in a well-heated frying pan with oil. One spoon - one classic pancake.
- Fry the pancakes on each side until golden brown.
We serve it with sweet sauces and apple jam, but even without additives the pancakes are very tasty and moderately sweet.
Eggless pumpkin pancakes
Another option for making vegetarian pancakes. Spices add special piquancy to the dish.
Ingredients:
- Pumpkin – 0.5 kg
- Flour (wheat or chickpeas) – 1 cup
- Salt - 1 tsp.
- Spices (asafetida, curry)
- Sunflower oil
How to do:
Mix the finely grated pumpkin with salt, mix vigorously and leave for 10 minutes to release the juice. Add flour and spices. Fry pumpkin pancakes in sunflower oil for 5-6 minutes on each side.
Preparation
Remove peel and seeds from a piece of pumpkin. Grate it on a fine grater and lightly squeeze out the juice. Add sugar and mix well.
Pour kefir or fermented baked milk into the container for preparing the dough. Add a pinch of baking soda and mix well. After 5-10 minutes, add the beaten eggs - it is better to beat them with a whisk - and then the flour. Stir until the flour lumps are completely dissolved. Then add pumpkin with sugar, mix well again. Add a pinch of salt.
The pancake dough is almost ready. Helpful tip: let it sit for 15 minutes, and then start frying the pancakes. It is necessary to stir before this, otherwise the dough will “separate” and nothing will work.
Heat a couple of tablespoons of sunflower oil in a frying pan, lay out the dough in portions (1 heaped spoon for 1 pancake) and fry on both sides. Pumpkin pancakes turn out rosy, appetizing, incredibly tasty! As the oil evaporates, be sure to add a little more to the pan so that the products do not burn. Fry them over medium heat, do not cover the pan with a lid. Serve hot or warm with sour cream and honey.
You can also make pancakes from apples:
Apple pancakes with cinnamon: a simple recipe with step-by-step photos
Pumpkin pancakes with cheese
Pancakes are delicious and nutritious. It’s good to serve them with a sauce made from sour cream and garlic.
Ingredients
- Pumpkin – 0.6 kg
- Hard cheese – 0.2 kg
- Flour – 1 tbsp.
- Egg – 2 pcs.
- Garlic – 3 cloves
- Salt
- Greenery
- Vegetable oil
How to cook:
Grate the pumpkin cheese and pulp. Mix them with herbs, eggs, flour. Pass the garlic cloves through a press and place in the dough. Add some salt. Leave the mixture for pancakes for 30 - 40 minutes. During this time, the pumpkin will release juice and the dough will become more liquid. Pour a couple of tablespoons of vegetable oil into a frying pan and heat well over moderate heat. Fry pumpkin pancakes with cheese on both sides.
Chicken pancakes with pumpkin
You can easily prepare this dish for breakfast. And if you complement it with delicious sour cream sauce, fresh or stewed vegetables, you will get a hearty lunch and a healthy dinner. To make pumpkin chicken pancakes, you will need:
- Prepare 400 grams of chicken breast for processing, and then cut it into small pieces or grind it using a meat grinder.
- Grate 150 grams of peeled pumpkin on a fine grater.
- Pass three cloves of garlic through a press or finely chop.
- Peel one onion and also chop it with a knife.
- Combine the products in one bowl, add three tablespoons of sour cream or mayonnaise and two tablespoons of flour.
- Mix the ingredients and let them sit for 20 minutes.
Fry the pancakes in a hot frying pan until done, and then serve with your favorite sauce.
