Pumpkin pancakes with powdered sugar
6 servings
35 minutes
Pumpkin pancakes with powdered sugar are a cozy autumn dish inspired by American traditions, where pumpkin holds a special place in cuisine. Their delicate flavor with hints of cinnamon, nutmeg, and ginger provides a sense of warmth and comfort. The fluffy batter, complemented by aromatic pumpkin sauce and sweet powdered sugar, makes these pancakes an ideal choice for breakfast or a treat on cool days. They pair wonderfully with a cup of hot coffee or tea, while maple syrup adds extra depth of flavor. This is not just a dessert – it is a symbol of home comfort and traditions passed down through generations.
1
For the sauce, mix maple syrup, one and a half cups of pumpkin puree, cinnamon, ginger, and nutmeg. Heat the mixture in a small saucepan over low heat without boiling. Remove the sauce from heat and cover.
- Maple syrup: to taste
- Pumpkin puree: 400 g
- Ground cinnamon: 0.5 teaspoon
- Grated ginger: 0.3 teaspoon
- Nutmeg: 0.3 teaspoon
2
Mix flour, sugar, baking powder, salt, and spices in a large bowl for the dough.
- Wheat flour: 2 glasss
- Brown sugar: 2 tablespoons
- Baking powder (raising agent): 1 tablespoon
- Salt: 1 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Grated ginger: 0.3 teaspoon
- Nutmeg: 0.3 teaspoon
3
In a small bowl, mix together milk, pumpkin puree (1/2 cup), egg, and vegetable oil.
- Milk: 2 glasss
- Pumpkin puree: 400 g
- Chicken egg: 1 piece
- Vegetable oil: 2 tablespoons
4
Combine the mixture of milk, egg, and pumpkin puree with flour and spices. Mix thoroughly until a dough-like consistency is achieved.
5
Cook pancakes on a hot skillet, greased with vegetable oil. Fry the pancakes on both sides.
- Vegetable oil: 2 tablespoons
6
Serve the pancakes hot, drizzled with sauce and sprinkled with powdered sugar.
- Maple syrup: to taste
- Icing sugar: 50 g
