Pumpkin Pancakes with Cinnamon
4 servings
20 minutes
Pumpkin pancakes with cinnamon are a cozy autumn dish that fills the home with warmth and the aroma of spicy spices. Their roots trace back to European cuisine, where pumpkin is often used in baking for its gentle sweetness. These pancakes have an airy texture and a delicate balance between the sweetness of pumpkin and the spicy note of cinnamon. They pair wonderfully with honey, condensed milk, or sour cream, creating an ideal breakfast or dessert. With their rich composition, they are not only tasty but also nutritious, providing energy for the whole day. A light vanilla hint makes them especially appealing to lovers of delicate aromas. Serve them hot to enjoy their softness and juiciness.
1
Whisk together milk, eggs, flour, sugar, cinnamon, vanillin, salt, pepper, and baking powder until smooth.
- Milk: 100 ml
- Chicken egg: 2 pieces
- Wheat flour: 170 g
- Sugar: 50 g
- Ground cinnamon: to taste
- Vanillin: to taste
- Salt: to taste
- Ground black pepper: to taste
- Baking powder (raising agent): 0.5 teaspoon
2
Grate the pumpkin on a fine grater, add it to the dough, and blend the mixture in a blender until it becomes a puree.
- Pumpkin: 400 g
3
Fry in oil until golden brown.
4
Sprinkle the ready pancakes with powdered sugar. You can serve them with honey, whipped cream, condensed milk, or sour cream.
- Icing sugar: to taste
