Pumpkin Pancakes and Crepes
Autumn or winter – when pumpkins are in the season I use them a lot to make really delicious and healthy dishes. I roast and glaze all types of pumpkins, blend flavorful soups, make grainy pilaf, bright salads, bake galetas, sweet cakes for dessert and healthy breakfast muffins.
Speaking of breakfast, pumpkin pancakes could be an excellent Sunday morning meal. They are very tasty, sunny and create a good warm mood helping to forget about gloomy and cold autumn weather… And if you add a touch of honey, maple syrup or cream fresh, this dish will blow you away like a Fall leaf.
12 small pancakes or 8-10 crepes
- 1 ¾ cups flour
- 2-3 tbsp brown sugar (3 tbsp for sweet pancakes, can be substituted for white sugar)
- pinch of salt
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 2 eggs
- 1 ½ cups of half-and-half (2 cups for crepes)
- 1 cup canned pumpkin puree (just pumpkin, no additions)
- 4-5 tbsp olive oil, walnut or grapeseed oil (or other vegetable oil) for batter
- 2 tbsp vegetable oil and 2 tbsp butter for pancakes (or more)
Mix flour with sugar, salt, baking powder and cinnamon.
Add eggs and cream. Stir.
Add pumpkin puree. Stir.
Add vegetable oil. Stir well to avoid lumps.
Cook pancakes on a well heated and greased pan or griddle (about 1 ladle for a pancake).
Transfer to a plate. Butter with a mixture of oil and butter.
Serve with honey, maple or agave syrup, cream fresh, whipped cream or heavy cream.
Cook with pleasure and enjoy the world!