{"id":8384,"date":"2026-06-12T08:28:33","date_gmt":"2026-06-11T22:28:33","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=8384"},"modified":"2026-06-12T08:51:41","modified_gmt":"2026-06-11T22:51:41","slug":"roast-pumpkin-pancakes","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/appetizers-and-snacks-recipes\/fruit-and-vegetable-appetizers\/roast-pumpkin-pancakes\/","title":{"rendered":"Roast Pumpkin Pancakes"},"content":{"rendered":"\n

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\u2019s a simple recipe that utilizes Roast Pumpkin that\u2019s 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

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Jump to Recipe<\/a><\/div>\n<\/div>\n\n\n\n

What type of Pumpkin to use for this recipe<\/h2>\n\n\n\n

In all honesty, I\u2019m 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 \u2018JAP\u2019 Pumpkin, which is kind of a bizarre name, but actually stands for \u2018Just Another Pumpkin\u2019, so I\u2019m assuming its quite a common variety

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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 \u2013 about 1 \u00bd lbs. worth

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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

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We used these amazing JAP Pumpkins and roasted them in slices with the skin on. The results were amazing<\/figcaption><\/figure>\n<\/div>\n\n\n

Roasting your Pumpkin<\/h2>\n\n\n\n

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

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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

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Roast the Pumpkin for about 10 \u2013 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\u2019re roasting the Pumpkin that\u2019s been cut into cubes. Larger pieces will take longer

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

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\"Batter
The Batter will be thick and slightly runny once complete<\/figcaption><\/figure>\n<\/div>\n\n\n

Preparing the Batter for our Roast Pumpkin Pancakes<\/h2>\n\n\n\n

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\u2019s all broken apart and smooth. You don\u2019t need to puree it, just give it a good mash

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To the mashed Pumpkin we add 1 Egg, about \u00be 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

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Give the mixture a nice mix through so that you create a thick batter that\u2019s slightly runny. You can always add more Flour or Milk to the batter to achieve the correct consistency. Once you\u2019re happy with it, your next step is to add about 1 tbsp. of Butter to a large frying pan over medium heat

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\"Roast
Cook the Roast Pumpkin Pancakes on the stovetop until they are beautifully golden brown and gooey on the inside<\/figcaption><\/figure>\n<\/div>\n\n\n

Cooking Roast Pumpkin Pancakes<\/h2>\n\n\n\n

Once your Butter is nice and melty, add about \u00bd 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\u2019t really need to measure out the Pancake mixture, just add as much as you like to form the pancake size you are after

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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\u2019re cooked through. I like to get some slightly charred bits, which will help if you\u2019ve added Sugar to the batter. This gives the Roast Pumpkin Pancakes a nice, caramelized flavor

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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\u2019s time to eat! Repeat the cooking process for the remaining batter

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Enjoy these Roast Pumpkin Pancakes with your favorite toppings like Maple Syrup, Sour Cream, or simply some Butter<\/figcaption><\/figure>\n<\/div>\n\n\n

Serving<\/h2>\n\n\n\n

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

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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 Cr\u00e8me Fraiche to the. So, stack those Pancakes and add your favorite toppings for a delicious meal that\u2019s great for Breakfast, Lunch, or Dinner

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