Name: Pumpkin Pancakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 100 g butter; 6 dl all-purpose flour; 4 tsp baking powder; 1 tsp salt; 2 tbsp sugar; 0.5 tbsp ground cinnamon; 0.5 tsp ground nutmeg; 0.5 tsp ground ginger; 0.25 tsp ground clove; 3 dl milk; 2 dl pumpkin purée; 2 tbsp butter (for frying); 4 pcs egg; 2 dl vanilla yogurt or vanilla quark; 4 tbsp coarsely chopped almond; 4 tbsp blueberry; 2 tbsp honey

UntrainedChef

Tips from the kitchen

Let the melted butter cool down before you mix it into the batter. If it goes in hot, it can start cooking the eggs and you end up with scrambled bits in your pancakes.
The batter will look thick, thicker than you might expect. That's fine. Don't thin it out. The pumpkin purée adds moisture and the baking powder does the lifting, so you want that density to get tall, fluffy pancakes.
Wait until the top of each pancake looks mostly set and you see bubbles forming around the edges before you flip. If you flip too early the center will be raw and they'll deflate.
Keep the heat at medium. These have sugar and butter in the batter, which means they brown fast. Too high and the outside burns before the inside is cooked through.
You can mix the dry ingredients the night before and keep them in a bowl on the counter. In the morning just add the wet ingredients and you're ready to go.

Ways to vary it

Swap the blueberries for thinly sliced banana or a handful of toasted pecans if that's what you have. The honey and yogurt still work well either way.
The vanilla yogurt can be swapped for vanilla quark if you want something a bit thicker and tangier on top. Both work, it's just a texture preference.
For a slightly spicier version, bump the cinnamon up to a full tablespoon and add a small pinch of black pepper. It sounds odd but it works with the pumpkin.

Storage & leftovers

Leftover pancakes keep in the fridge for up to 3 days, stacked with a piece of baking paper between them so they don't stick. They freeze well too, up to 2 months. Reheat them in a dry pan over low heat or in a toaster oven. The microwave works in a pinch but they go a bit soft.

What to serve with it

A strong cup of coffee or a chai latte fits well here. For kids, warm apple juice on the side makes it feel like a proper autumn breakfast.

By Untrained ChefPublished 28 July 2026

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