Pumpkin Pancakes

Make the most of pumpkin and squash season with this autumnal twist

Pumpkin Pancakes

Preparation time
30 minutes

Cooking time
45 minutes

Dairy Free, Vegetarian


1kg pumpkin, deseeded and cut into wedges
1 tbsp vegetable oil, plus extra to fry
2 large free-range eggs
250g plain flour
2 tsp baking powder
2 tbsp ground cinnamon
100g caster sugar
Yogurt or crème fraîche to serve (optional)


  1. Heat the oven to 180°C fan/gas 6. Cover the pumpkin wedges in the oil and arrange on a baking sheet, bake for 45 minutes until very soft. Let them cool, scrape the flesh away from the inside and put in a food processor to create a smooth purée. Turn the oven down to low for keeping the pancakes warm later.
  2. Transfer the purée to a mixing bowl and mix with the eggs. Fold in the flour and baking powder to form a thick batter with a dropping consistency.
  3. Heat a large frying pan over a medium-high heat and add just a dash of oil to cover the base. Use a tablespoon to add the batter mixture individually to the pan, flattening them into a pancake shape and fry for 3ish minutes on each side until crisp and golden. Keep the pancakes warm in the oven until they’re all cooked and looking delicious.
  4. Combine the caster sugar and cinnamon, then dust the pancakes with the mixture. Add some yogurt or crème fraîche as an optional accompaniment, if you like.