The most delicious pumpkin pancakes topped with vanilla ice-cream and Nutella!
Today we have pancakes!…Pumpkin pancakes! Can’t have enough pumpkin 🙂
I am so much of a pancake person, not going to lie to you 🙂 I can have pancakes for breakfast, lunch or dinner. Love all of them: pikelets, crepes, Dutch baby ones. Sweet or savory.
But, nothing beats these pancakes! Wanna know why?
Pumpkin. Vanilla ice cream. Plus swirly Nutella.
Soft and fluffy, these pumpkin pancakes are insanely good and soooooo easy to make. Why haven’t I thought of making these before?!!!
I always use the same ingredients as a base for buttermilk pancakes. Eggs, flour, buttermilk, brown sugar and a bit of melted butter. Todays recipe is a seasonal version using homemade pumpkin purée. I had to make my pumpkin puree as it is impossible to find any canned one in Australia.
It actually was quite quick and easy to make the pumpkin puree. As I did not have a lot of time on my hands, I decided to boil the pumpkin instead of roasting it. Boy, that was such a great idea! Saved heaps of time and did not compromise on flavor. No kidding, the flavor of the butternut squash really shines through.
Serve them warm, overloaded with vanilla ice cream and swirly Nutella!
And, one more thing! Plan for a double of triple batch 🙂 You won’t be able to stop eating them
- 1½ cup butternut quash puree/ pumpkin puree
- 2 large eggs
- 3 tablespoons light brown sugar
- 2 tablespoons butter, melted, plus a little for cooking
- 125ml buttermilk
- 1½ cup all purpose/ plain flour
- 2½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- Nutella swirl
- 4 tablespoons Nutella
- 2 tablespoons heavy cream
- vanilla ice cream, to serve
- Peel the squash, take all seeds out and cut into small small chunks. Add to a medium saucepan, add water and boil until soft, but not mushy. Drain the pumpkin well and allow to cool before mashing it.
- Meanwhile add all pancake ingredients to a large bowl. Using a wooden spoon, mix until everything is well combined to a smooth, thick batter. Add pumpkin puree to the mixture and incorporate well.
- Transfer mixture to a piping bag and set aside while you make the butterscotch sauce.
- Heat a large skillet over medium heat, add a bit of butter to the pan and cook pancakes in batches, leaving some space between each pancake. Cook over a low-medium heat. Don’t touch the pancakes until you see a few bubbles appear on the surface – have a look underneath and, if the pancakes are golden, flip them over and cook for another 2 mins on the other side. Remove from heat and transfer the cooked pancakes to a tray.
- To make swirly Nutella, add 4 tablespoons of Nutella and 2 tablespoons of heavy cream to a small saucepan and heat them over low heat, whisking to mix them well.
- To serve, pile the pancakes onto plates, top with vanilla ice cream and generously pour over the swirly Nutella sauce.