Autumnal weekend brunches just got even better. These thick and fluffy pumpkin pancakes are popular in South Africa. Follow this authentic pumpkin pancake recipe for the perfect autumn brunch.
Preparation Lab
Step 01
Heat the oven to 180C fan/gas 6. Toss the pumpkin wedges in the oil and arrange on a baking sheet, then bake for 45 minutes until very soft throughout. Leave until cool enough to handle, then scrape the flesh away from the skins and put in a food processor. Whizz, scraping down the sides as needed, to create a smooth purée. Turn the oven down to low for keeping the pancakes warm later.
Step 02
Transfer the purée to a mixing bowl and beat in the eggs. Fold in the flour and baking powder to form a thick batter with a dropping consistency.
Step 03
Put a large wide frying pan over a medium-high heat and add just enough oil to completely cover the base. Working in batches, use a tablespoon to add dollops of the batter mixture to the pan, flattening them into a pancake shape as you do so and frying for 3-4 minutes on each side until crisp and golden. Keep the pancakes warm in the oven until they're all cooked.
Step 04
To serve, combine the cinnamon and caster sugar, then liberally dust the pancakes with the mixture. Enjoy with yogurt or crème fraîche, if you like.
Community Tips
to share your tips and recommendations.
No tips yet
Be the first to share your cooking experience.
Community
Premium Feature
Upgrade to Premium to rate recipes, leave reviews, and see what other home cooks are saying.
Select any allergens you need to avoid. Matching recipes will be flagged and blocked from your weekly plan. ⚠️ Disclaimer: It is your responsibility to tell us your allergens, and the final decision on what you consume is always yours.
Feed Me