Our Eastern Kitchen - Easy Pumpkin Pancakes - Recipe - Food Photography

Pumpkin Pancakes


This is one of the easiest and quickest recipes and it so delicious! Perfect from fresh or frozen pumpkin. Best topped with yoghurt or sour cream and dusted with cinnamon.

4-6 people • Preparation time: about 30 minutes


It is better to fry your pumpkin pancakes a little longer on medium heat, or they might burn on the outside and stay raw inside.

Read this tip about choosing the right coconut milk.


3 cups all-purpose flour
 2 cups shredded pumpkin
 2½ cups coconut milk (you can substitute it with regular milk)
 1 tablespoon baking powder
 1 tablespoon sugar
 1 tablespoon spices (cinnamon or/and nutmeg, gingerbread mix, etc.)
 1 teaspoon salt


Carefully mix all dry ingredients with a whisk.

Mix all wet ingredients using a blender to make the batter light and airy.

Gently, but thoroughly mix two parts together, you can use low setting on your blender.

Fry on medium temperature. Depending on the type of your pan, you will need to use little to no oil.



Published by

DeeDee Ostrowska-Abdulhusein

I believe food has an amazing potential of bringing people of many different cultures together and is the best way to cross-over to a different part of the world without ever leaving your kitchen.

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