Roast Pumpkin Pancakes

When Fall hits one of the best ingredients you can get your hands on is Pumpkin. This wonderful ingredient is sweet and tender and can be used in so many ways. One of our favorite uses for Pumpkin is to make these amazing Roast Pumpkin Pancakes. It’s a simple recipe that utilizes Roast Pumpkin that’s combined with Flour, Egg, Milk, and Seasoning before being grilled until they turn into fluffy Pancakes. They taste amazing and are a great treat for kids and adults alike

What type of Pumpkin to use for this recipe

In all honesty, I’m not the biggest Pumpkin expert, especially when it comes to different types of Pumpkins from all around the world. The Pumpkin we used is called a ‘JAP’ Pumpkin, which is kind of a bizarre name, but actually stands for ‘Just Another Pumpkin’, so I’m assuming its quite a common variety

I would suggest that you simply get your hands on your favorite type of local pumpkin and use that. The Pumpkin we used was about the size of a Football, and cut into quarters, of which we used one of those quarters in the recipe – about 1 ½ lbs. worth

Because Pumpkins have all kinds of different shapes their preparation and cooking time may vary quite dramatically. For instance, the slimmer, bell-shape of a Butternut Squash is going to cook for a lesser time than the rounder JAP Pumpkins we use

Roasting your Pumpkin

There are two ways you can prepare your Pumpkins for this recipe, either roasting entire segments whole with their skin on, or cutting the Pumpkin up into large cubes. Because of the different types and sizes of Pumpkin out there, for our recipe we are going to recommend the latter, this will ensure you get the same result when roasting the Pumpkin, regardless of what type it is

Scatter your Pumpkin pieces over a large sheet pan that is lined with either aluminum foil or parchment paper and then drizzle a generous amount of Olive Oil over the top of them. Sprinkle with Salt then place them into the Oven at 400F

Roast the Pumpkin for about 10 – 15 minutes until one side turns beautiful and golden-brown. Flip them over and roast the other side for an even cook throughout. The whole roasting process should take about 25 minutes if you’re roasting the Pumpkin that’s been cut into cubes. Larger pieces will take longer

Once the Pumpkin has completely cooked and is wonderful and tender inside, remove them from the oven and set aside to cool

Preparing the Batter for our Roast Pumpkin Pancakes

The Pumpkin is going to be the primary ingredient in these Pancakes, with the additional ingredients mainly used to add texture and flavor to the Pancakes. First mash the Pumpkin with a fork or potato masher until it’s all broken apart and smooth. You don’t need to puree it, just give it a good mash

To the mashed Pumpkin we add 1 Egg, about ¾ of a cup each of Milk and AP Flour, along with some Ground Cinnamon and some Sugar. The Sugar is optional, but I like to add some additional sweetness to the Pancakes

Give the mixture a nice mix through so that you create a thick batter that’s slightly runny. You can always add more Flour or Milk to the batter to achieve the correct consistency. Once you’re happy with it, your next step is to add about 1 tbsp. of Butter to a large frying pan over medium heat

Cooking Roast Pumpkin Pancakes

Once your Butter is nice and melty, add about ½ cup of the Pumpkin Pancake Batter to the pan, giving it a little smoosh at the top to form a nice round pancake. You don’t really need to measure out the Pancake mixture, just add as much as you like to form the pancake size you are after

Add a few more to the pan, avoiding them overlapping and then pan fry for 2 minutes until they are beautifully golden-brown on the underside. Flip it over and repeat on the other side until they’re cooked through. I like to get some slightly charred bits, which will help if you’ve added Sugar to the batter. This gives the Roast Pumpkin Pancakes a nice, caramelized flavor

Once cooked, remove them from the pan. I like to place them on some paper towels to remove any excess Butter from the surface of the pancakes. You can always add more Butter to them when it’s time to eat! Repeat the cooking process for the remaining batter

Serving

To serve you can enjoy them any way you like. They taste amazing by themselves with the rich Pumpkin flavor pairing perfectly with the Cinnamon and Sugar in the batter. Otherwise, add your favorite Pancake toppings like Maple Syrup or Lemon and Sugar for a nice sweet and savory flavor combination

Because of the sweetness of the Roast Pumpkin Pancakes, they will pair very well with some lighter flavors too. A classic pairing is to add a generous dollop of Sour Cream or Crème Fraiche to the. So, stack those Pancakes and add your favorite toppings for a delicious meal that’s great for Breakfast, Lunch, or Dinner

Roast Pumpkin Pancakes Recipe

Ingredients

• 1 lb. Pumpkin, cut into golf-ball sized pieces
• 1 tbsp. Olive Oil
• ½ tsp. Salt
• ¾ cup All-Purpose Flour
• 1 Egg
• ¾ cup Whole Milk
• ½ tsp. Ground Cinnamon
• ½ tsp. Sugar (optional)
• 1 tbsp. Butter
  
  

Instructions

1. Scatter your Pumpkin pieces over a large sheet pan lined with Foil or Parchment Paper. Drizzle over the Olive Oil and Season with Salt
2. Roast in the Oven set at 400F for 25 – 30 minutes, turning once halfway through. Once the Pumkin pieces are tender throughout and slightly charred, remove from the oven and allow to cool
3. Once cooled, mash the Pumpkin using a fork or Potato Masher and then place into a bowl along with the AP Flour, Egg, Milk, Cinnamon, and Sugar. Mix well to create a smooth and slightly thick batter
4. Melt 1 tbsp. of Butter in a large frying pan over medium heat. Spoon ½ cup of Batter onto the frying pan and spread it out slightly (if needed). Add enough pancakes to the pan without them touching
5. Fry for 2 minutes until golden-brown then flip and repeat on the other side. Remove from pan and repeat for remaining Batter
6. Serve hot with your choice of toppings such as Maple Syrup, Lemon and Sugar, or Sour Cream
   
   

Recipe Notes

• You can balance out the thickness / thinness of the batter by adding more Flour or Milk. We want a batter that’s thick, and slightly runny
• Try adding your own combination of spices. All-spice and Nutmeg are great options that pair perfectly with Roast Pumpkin
  
  

These tasty Roast Pumpkin Pancakes are a great treat and are a great dish to enjoy for any meal of the day. They will refrigerate well too, so store them in a sealed container and reheat them for up to 2 days after you’ve made them

If you like this recipe then we highly recommend you also check out these tasty dishes:

• Corn Cachapas with Cheese
• Easy Crepes Recipe
• Shakshuka Toast
• Caviar Bump with Blinis
  
  

Happy Cooking!