Pumpkin pancakes with spices
4 servings
30 minutes
Pumpkin pancakes with spices are a cozy autumn treat infused with the aromas of cinnamon, nutmeg, and ginger. This recipe originated in the heart of American cuisine, where pumpkin reigns as the season's queen. Their flavor is tender and airy, with a hint of sweetness complemented by spicy warmth. The pancakes pair perfectly with maple syrup, honey, or even caramel sauce, making breakfast or dessert a true delight. Thanks to their rich composition, they are nutritious and filling, while whipped egg whites give the batter an amazing lightness. Serve them with nuts, fresh berries or whipped cream for a true autumn magic on your plate.
1
In a large bowl, mix flour, sugar, baking powder, spices (cloves, nutmeg, ginger), and salt.
- Wheat flour: 0.3 glass
- Wholemeal flour: 0.3 glass
- Sugar: 1 tablespoon
- Baking powder: 1 teaspoon
- Ground cinnamon: pinch
- Ground nutmeg: pinch
- Ground ginger: pinch
- Salt: 0.3 teaspoon
2
In another bowl, mix milk, pumpkin puree, egg yolks, melted butter, and vanilla extract.
- Milk: 0.5 glass
- Pumpkin puree: 0.5 glass
- Chicken egg: 2 pieces
- Butter: 2 g
- Vanilla extract: 0.5 teaspoon
3
Add the liquid mixture to the dry and mix with a spatula.
- Wheat flour: 0.3 glass
- Wholemeal flour: 0.3 glass
- Sugar: 1 tablespoon
- Baking powder: 1 teaspoon
- Ground cinnamon: pinch
- Ground nutmeg: pinch
- Ground ginger: pinch
- Salt: 0.3 teaspoon
4
Whip the egg whites separately with a mixer until thick foam forms.
- Chicken egg: 2 pieces
5
Gently fold the whipped egg whites into the pancake batter.
6
Lightly grease the pan with vegetable oil and fry the pumpkin pancakes in the heated pan (about 1 minute on each side).
- Butter: 2 g
7
Pour with your favorite sauce/syrup/honey and enjoy!