The most delicious pumpkin pancakes made from scratch with buttermilk, topped with vanilla ice-cream and Nutella for a decadent dessert! You can serve them for a healthy breakfast with fresh fruit and honey too.
Today we have pancakes!…Pumpkin pancakes! Can’t have enough of pumpkin recipes 🙂
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 fluffy pancakes! Wanna know why? Pumpkin.
Best fluffy healthy Pumpkin Pancakes made with pumpkin puree
Because they are made from scratch with real ingredients!
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.
What toppings on Pumpkin Pancakes?
- My favorite option is with a scoop of vanilla ice cream and swirly Nutella!
- Cinnamon Syrup
- Topped with fresh fruit and honey/ maple syrup
- Dulce de Leche, if you’re looking for a decadent dessert
And, one more thing! Plan for a double or triple batch of pumpkin pancakes 🙂 You won’t be able to stop eating them
- 1½ cup butternut squash puree/ pumpkin puree
- 2 large eggs
- 3 tablespoons light brown sugar
- 2 tablespoons butter, melted, plus a little for cooking
- 125 ml 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.
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g