How to make pumpkin pancakes. How to cook lean pumpkin pancakes

In late autumn, the beautiful pumpkin should come to our tables. Of course, now there is no need to make dishes out of it, as there once was. However, it is impossible to argue with the fact that it is a natural vitamin and mineral complex. We all consider it a real Russian vegetable, despite the fact that it arrived to us only in the 18th century, although it has been familiar to Europe since the 15th century. Columbus brought it back from his voyage, and it immediately gained popularity, which it enjoys to this day. Pumpkin pancakes are one of the most simple dishes. Easy to prepare and amazing delicious pancakes loved by children and adults. No matter how much you fry them, they are always eaten to the last. No surprise - dietary vegetable, or more correctly, a berry, contains little fiber and organic acids. Its calorie content is only 23 kcal/100 grams, 90% of it consists of water. Another interesting fact– it contains 4 times more carotene than carrots. And although pumpkin is very filling, it is quickly digested. Its pulp is soft or hard, the consistency depends on the degree of ripening, but in any case, pumpkin dishes prepare quickly and easily.

Pumpkin pancakes - food preparation

Pumpkin is a very convenient vegetable: it does not require long-term processing, and it can be stored for a long time - at the right conditions, almost all winter. It is enough to clean it from the hard skin, and the “pumpkin component” is ready for use. Pumpkin pancakes can be prepared using all known baking methods: in a frying pan, in a slow cooker, or baked in the oven. The dough can be made with soda or yeast - it all depends on your current mood. For kneading, kefir or sour cream, an egg and a little flour are most often used.

Pumpkin pancakes - best recipes

Recipe 1: Classic pumpkin pancakes

Appetizing pancakes with a golden brown crust and a bright orange center - who can resist this temptation, especially if served with amazingly sweet jam or vanilla sauce. Wherever it happens - at breakfast or as a snack at work, little “suns” will give a wonderful positive charge and lift your spirits.

Ingredients: pumpkin (400 grams), egg (2 pcs.), heaped flour (5 tablespoons), salt, vegetable oil, vanillin, nutmeg.

Cooking method

Peel the pumpkin and grate it. Add eggs, flour, salt, vanillin, a pinch nutmeg. Mix and place on hot frying pan with vegetable oil. Fry on both sides, place on a napkin to absorb excess oil.

Ready! Serve with jam and hot tea.

Recipe 2: Baked pumpkin pancakes

If you don’t have time to fry pancakes in a frying pan, use the recipe for baked pancakes. The pancakes turn out unsweetened and low-fat; the only thing you need to remember when preparing them is to remember to turn them over to the other side.

Ingredients: grated pumpkin (1 liter), eggs (3 pcs.), sugar (1 tbsp), sour cream (15%, or yogurt, 2 tbsp), soda, flour (about 1.5 cups).

Cooking method

Cover a baking sheet with paper and grease it with a thin layer of oil. Grate the pumpkin and drain the juice. Add eggs, sour cream or yogurt, flour, sugar and soda, mix. The dough should be obtained in the form of thick sour cream. We spread it with a spoon at some distance from each other so that when the pancakes spread, they do not mix. Bake in the oven for 15 minutes, then turn over and leave for another 10 minutes at 180 degrees. Serve them warm or cold - this great addition for hot first courses.

Recipe 3 – pumpkin pancakes with cottage cheese

This option resembles a cross between cheesecakes and regular pancakes from vegetables. There is practically no characteristic pumpkin flavor here; the pancakes melt in your mouth and have the most delicate structure.

Ingredients: pumpkin (300 grams), cottage cheese (100 grams), apple (1 piece), egg (1 piece), baking powder, sugar (1-2 tablespoons), raisins - 1 handful, salt, a little milk or kefir.

Cooking method

Grate the pumpkin, grind the cottage cheese with egg and sugar, combine all the ingredients. Add enough kefir and flour to obtain the consistency of thick sour cream. Place the pancakes on the pan with a spoon and fry them until golden brown crust.. After turning over, cover with a lid and reduce the heat so that they cook well. Pancakes go well with cranberry jam, honey or sour cream.

Recipe 4: Pumpkin and Apple Pancakes

These pancakes can be cooked all year round, they will always be tasty and healthy. The most delicate consistency with sour cream or kefir gives simply weightless pieces that dissolve in the mouth.

Ingredients: pumpkin (400 grams), eggs (2 pieces), apples (2 pieces), sugar (2 tablespoons), flour (half a glass), salt. Vegetable oil for frying, sour cream (100 grams).

Cooking method

Grate the peeled pumpkin and apples. Separately, beat eggs with sugar and mix with pumpkin and apples, add salt. Add flour and mix everything well. Determine the amount of flour during the kneading process; the consistency of the dough should be similar to thick sour cream. Fry the pancakes until golden brown over medium heat. The proportions of pumpkin and apples can be changed, you can also add more sugar - the taste may differ slightly, but the idea is the same. The results are wonderful pancakes - golden brown and tasty. Fold them in a mound and coat them with, for example, jam - you get a wonderful pumpkin pie. Serve with what you like best - jam, honey, sour cream.

— The pumpkin component of the pancakes will only benefit if it is first baked in the oven and mashed into a puree. The color and aroma become richer.

— Despite the beneficial properties of this common vegetable, people suffering from certain diseases should be warned. Pumpkin dishes are most difficult for those suffering from peptic ulcer stomach and duodenum, diabetes mellitus and gastritis with low acidity.

And a little more about pumpkin

Pumpkin has always been considered the cheapest vegetable. It’s not for nothing that even Charles Perrault, in his fairy tale, made Cinderella a carriage from the most affordable vegetable - pumpkin. In 2010, a record was set for growing this vegetable - farmer Chris Stevens from Wisconsin grew a specimen weighing 821.2 kg. This record was officially confirmed by Guinness World Records. In his comments, Stevens said that good seeds and soil are enough for pumpkins to grow well. But that's not all. What gamblers can’t think of! In the USA, for example, competitions are held in throwing pumpkins from mechanical cannons. The requirements are quite simple - the fruit must not exceed 4 kg in weight. To date, the record result is 1351 m.

Pumpkin is so versatile that you can prepare many delicious dishes from it: from salads, soups to sweet desserts and pies. One of these wonderful dishes are pancakes. Below are a few popular recipes pumpkin pancakes: even a complete layman can cook them quickly and tasty culinary arts. In all cases, raw pumpkin is used, and if you have the opportunity to buy aromatic nutmeg pumpkin (with a rich orange color), then you should choose it, since the presence of carotene in it is four times higher than the ubiquitous carrots.

Simple recipe

Pumpkin pancakes are prepared in different ways, but the fastest and most basic option is to simply grate pumpkin (300 grams), mix with a pinch of salt and one teaspoon of sugar, add spices to taste and one egg to bind the mass.

Next, add three tablespoons of flour to it, mix thoroughly ( better with your hands). This recipe for pumpkin pancakes does not require any special sophistication or skill in heat treatment: heat the frying pan with a small amount of oil, place “islands” of minced meat on it with a tablespoon, pressing down the surface to create a flat, even pancake. Fry until golden brown, turning with a spatula as you go, and serve while still warm with sour cream or mayonnaise.

Sweet pancakes with apples

For those who like something sweeter, you can make pumpkin and apple pancakes. The recipe is different in that the pancakes are baked in the oven and do not contain flour, so they are perfect for fans of healthy and dietary foods. To prepare minced meat you need to take:

250 grams of pumpkin.
Two eggs.
Two sweet apples.
Three tbsp. spoons oatmeal.
A pinch of cinnamon or nutmeg.
Sugar according to taste preferences.

How to cook?

This recipe for pumpkin pancakes is traditional, like most others: pumpkin and apples are grated on a coarse grater and mixed with an egg and spice to your taste, sugar is also added to required quantity. When the ingredients are well mixed, oatmeal is added, which can be ground into flour using a coffee grinder, although this is not necessary.

Let the mixture stand for ten minutes so that the flakes begin to absorb liquid, generously grease the baking tray with oil, and then spoon the pancakes onto it, making the edges even. Place the baking sheet in the oven and bake at 220 degrees for twenty minutes.

Pumpkin and carrot pancakes

Almost all recipes for pumpkin pancakes are from raw pumpkin, which once again confirms their incredible benefits for the body. Anyone who wants to do a “double blow” and make the dish as healthy as possible can replace half of the pumpkin portion in the recipe with raw carrots, grated as well. Pancakes with carrots have a richer taste, especially if you choose the right spices. This dish can be wrapped in pita bread along with sliced fresh cucumbers and tomatoes flavored with mayonnaise or other sauce and take with you as a snack to work, a picnic or a long business trip. Despite their low calorie content, these pancakes perfectly satisfy hunger.

Vegetable pancakes "Three in one"

If we start from basic recipe pumpkin pancakes with raw pumpkin and experiment with additional ingredients, then you can significantly diversify seemingly the same pancakes. For light dinner you can prepare this option:

Take 200 grams of grated pumpkin, raw potatoes and finely shredded cabbage, no matter what: white cabbage, Peking cabbage or kohlrabi, mix in one bowl.
Add two eggs mixed with two chopped cloves of garlic, 1/2 teaspoon of black pepper and the same amount of salt.
Sprinkle the mixture with a pinch ground coriander, and if you want more spicy dish, then it can be replaced with the same amount of zirra (cumin).
Add four to five tbsp to the minced meat. spoons of flour and mix well.

Fry in a frying pan traditional way and serve still warm with side dish, vegetable salad or just good sauce.

How to properly fry vegetable pancakes?

To cook quickly and tasty according to the recipes indicated in this article, you should adhere to several rules and know a couple of subtleties, then this dish will always delight your household with its light taste and appetizing appearance.

Important to remember:

Any vegetable pancakes should be fried over medium heat. If the fire is too high, they will quickly brown without frying inside, and if, on the contrary, the fire is made too low, the vegetable mass will absorb oil, fall apart and look like an unsightly mess that bears little resemblance to flavored pancakes.
Under no circumstances should you fry them in a large amount of fat, as they will absorb it due to the fact that pumpkin (like carrots, potatoes and other vegetables) have a loose and porous pulp structure that readily absorbs any liquids, located nearby.
During the frying process, ready-made pancakes Place on a paper towel to remove any remaining grease. This will give the crust a denser effect, which will have a positive effect on the taste.

What spices are best added to minced vegetables?

Almost every recipe for pumpkin pancakes indicates black pepper, coriander, and sometimes garlic as a flavor enhancer. In fact, the range of spices is much wider:

Nutmeg in combination with garlic gives the dish a “meaty” aroma and flavor. Usually, for a standard amount of pumpkin (400 grams), take 1/4 of a nut, grated on the finest grater. Garlic is added to taste, but at least two cloves.

Zirra (cumin) and fennel give the pancakes a special aroma typical of southeastern cuisine (Türkiye, India, Israel). At the same time, these spices stimulate digestion, eliminating flatulence and mild indigestion.

If the pumpkin pancakes are sweet, with berries or sour cream sauces, then it’s better to add 1/3 teaspoon of cinnamon and a pinch of vanilla. You can also use lemon zest.

Sweet pumpkin pancakes with cottage cheese

You can quickly prepare pumpkin pancakes not only with the addition of vegetables, but also with other products. For example, pancakes with cottage cheese are very good and healthy, especially for children for breakfast.

To prepare this yummy you will need:

300 grams of pumpkin, grated;
150 grams of cottage cheese;
one large apple, also grated on a coarse grater;
two eggs;
1-2 tbsp. spoons of sugar + a pinch of vanillin;
1/2 teaspoon of soda;
4 tbsp. spoons of flour.

Some cooks add a handful of steamed raisins to the minced meat, which makes them more desirable for children. To cook delicious pancakes from pumpkin according to the recipe, you just need to thoroughly mix all the ingredients in one bowl and then squeeze in the usual way in a frying pan in a small amount of oil until richly browned. It is better to serve these pancakes with sweet cream or berry sauce, honey or jam, pouring them on top.

Lush pumpkin pancakes with kefir

But this simple recipe for delicious pumpkin pancakes is somewhat different from the previous ones in that pumpkin (300 grams) is grated on the finest grater and mixed with kefir (1 glass). The result is a liquid orange mass, to which two lightly beaten eggs, a pinch of salt and one tbsp are added. spoon of sugar. Kefir can be replaced with yogurt or fermented baked milk, because culinary properties they are almost identical.

Stir until the grains dissolve, add flavoring (cinnamon, vanilla) to taste and 250 grams of flour, thoroughly stirring the dough with a whisk. We use the resulting dough to bake pumpkin pancakes according to the recipe, which are more reminiscent thin pancakes, but at the same time having a wonderful bright color. A wooden spatula is used to turn the pancakes, especially if the diameter of each pancake is more than ten centimeters (much like pancakes, right?) Finished goods stack and pour honey when serving, maple syrup or a sweet sauce made from cream or yoghurt.

Boiled pumpkin with sesame seeds

This recipe for pumpkin pancakes is radically different from all previous ones, and indeed from the cooking tradition vegetable pancakes because the pumpkin is pre-boiled for it. List necessary ingredients small:

three hundred grams of pumpkin;
one egg;
0.5 cups each of sugar and light sesame seeds;
two glasses of wheat flour.

To begin, peel the pumpkin and cut into medium-sized pieces. Boil one and a half liters of water with a pinch ground cinnamon, 2-3 cloves and a teaspoon of sugar. Place the pumpkin pieces in the water and simmer for twenty minutes over medium heat. It is important that it just cooks, but does not fall apart into a puree, so the time may vary depending on the quality of the vegetable, the density of its pulp and age (young pumpkin will cook faster). Then place the pumpkin in a colander to drain the water (it can be used to make sauces or sweet soups) and let it cool. Next, using a blender, turn it into puree, add the egg and sugar, and at the end - flour, making sure that there are no small lumps of unmixed flour. The dough will be thick - you can freely separate it into pieces with your hands: in total you should get about 15 lumps, each of which is rolled out with a rolling pin into a circle one centimeter thick.

Heat a frying pan with oil, pour sesame seeds into a saucer and place each circle of dough on it. Press lightly with your hand to press the seeds into the dough. Do the same with the other side. Fry the pancakes in a frying pan in a small amount of oil for three to five minutes. It’s best to eat these pancakes piping hot, dipping them in honey or jam.

If you go further in culinary experiments, you can quickly prepare pumpkin pancakes according to recipes not only from vegetables, but also from minced meat, chicken liver, minced in a meat grinder, champignons and cheese. All these ideas have long been in demand and are actively used among adherents traditional cuisine, vegetarians prefer to experiment with vegetables and some fruits, without nourishing their body at the expense of someone else's life.

Pancakes are a favorite breakfast dish for children and adults, and adding pumpkin to them will make the first meal also very healthy. 8 recipes from classic to real culinary delights, as well as the subtleties of their preparation, you will find in our article. So, pumpkin pancakes - what do they taste like and how to turn them into a real masterpiece?

Among the many vegetables, pumpkin stands out not only for its life-affirming color and impressive size. IN national cuisine many peoples of the world have given it a place of honor because it preserves the maximum of its useful properties, being prepared in almost any way.

The raw product contains greatest number valuable microelements, but is much more difficult to digest and absorb by the body.

Baked, boiled, fried and even steamed pumpkin contains large number fiber, dietary fiber, keratinoid, as well as vitamins of groups B, C, A, E. Low calorie(only 22 kcal/100 g) makes dishes from it dietary, and beneficial effect on the organs of the digestive tract only enhances this effect.

Despite all its usefulness, pumpkin is contraindicated for people suffering from stomach ulcers, inflammation of the duodenum, and gastritis.

Use pumpkin juice Allowed for children from 5 months. At an older age, dishes with this vegetable should be regularly included in daily menu. One of the most favorite dishes among children and adults is pumpkin pancakes. Pleasant to the taste, aromatic and very filling, they are good at any time of the day, and especially for breakfast.

The most delicious pumpkin pancakes

The taste and consistency of pumpkin pulp goes well with many products, so the scope for experimentation is truly unlimited. In basic ( classic recipe) you can add zucchini, garlic, apples, dried fruits, spicy herbs, cottage cheese, nuts, cheese. Instead of or together with wheat flour good to take semolina, oat flakes, starch.

What will the taste be like? ready-made dish, depends on the type of vegetable, as well as the selected additives to the dough. If you want to make sweet pancakes, then take a closer look at the nutmeg variety, which looks like an overgrown zucchini. It is good in baked goods, in compotes, and even in jam. When purchasing, pay attention to the condition of the fetus. It should not have dents, cracks, or dark spots. Healthy skin always has a slight shine and a waxy coating.

Frozen pumpkin is not suitable for pancakes, as it loses too much liquid during the freezing process.

According to the classic recipe, pumpkin pancakes are prepared from a minimum amount of ingredients. However, it was from it that all other recipes, characterized by a more complex composition, were born.

So, we need:

400 g peeled and seeded pumpkin;
2 eggs;
100 g flour;
salt;
oil for frying.

Grate the prepared pumpkin pulp on a coarse or medium grater. Mix the resulting mass with eggs and flour, add salt. Ready dough Using a tablespoon, carefully place in small portions onto a hot, greased surface.

Fry the pumpkin pancakes on both sides until a nice golden color, and then place on a plate covered with paper to get rid of excess oil.

On kefir

This is one of those recipes that people usually talk about: fast and tasty.

For 9 medium size pieces fluffy pancakes needed:

200 g pumpkin;
100 ml 1% kefir;
1 egg;
70 g flour;
1/2 teaspoon of soda;
1 tablespoon sugar;
salt.

Grate the peeled pumpkin using a medium grater, and if it is very juicy, squeeze out the excess juice. Add kefir, egg, sugar, soda, salt. Mix thoroughly with a spoon until the sugar dissolves and the mixture becomes homogeneous. Add flour last to completely knead the dough.

After half an hour, when it has infused and bubbles, you can start frying. Place 2 servings in a ladle onto the pan, leaving enough free space around each pancake. After frying them on both sides, be sure to remove excess oil with a paper napkin.

With apples

This recipe is very easy to master the first time if you follow it step by step according to the description. We prepare:

250 g pumpkin;
2 apples;
2 eggs;
100 g sour cream;
100 g flour;
a packet of baking powder;
1 teaspoon sugar;
frying oil;
a pinch of ground cinnamon;
salt.

After peeling and coreing the apples, cut the pulp into slices. Cut the peeled pumpkin pulp into cubes. Place everything in a saucepan and cook until you get a puree. It is best to use a double boiler for this, then the result can be achieved with minimal addition of water and in just 7 minutes.

Pumpkin seeds should not be thrown away. Dried, they are good on their own, pleasant to the taste and fried in a dry frying pan.

Grind the cooked apples and pumpkin until completely smooth. Add sour cream, sugar and salt. Mix, gradually adding eggs, as well as a little butter for softness (1 tablespoon). Lastly, stir in the flour, baking powder and cinnamon. Next we start frying. Grease the finished pancakes hot with a piece of butter.

With cottage cheese

Cottage cheese is the best additive to pancakes, giving them a pleasant delicate taste And great benefit. Traditional recipe will require:

400 g pumpkin;
1/2 teaspoon of soda;
400 g low-fat cottage cheese;
1/2 teaspoon vinegar;
one and a half cups of flour;
30 ml vegetable oil;
2 eggs;
salt;
a glass of sugar.

Grate the peeled pumpkin pulp onto a fine grater. In a saucepan, simmer with sugar over low heat, stirring, for about 5 minutes. Add the cottage cheese to the warm pumpkin, after first mashing it with a blender until homogeneous mass. Knead the dough, gradually adding eggs and flour. Then we extinguish the soda with vinegar and also mix it into the dough, add salt. Fry the pancakes in a well-heated frying pan, making sure they have a golden brown crust on both sides.

It is best to take cottage cheese moist, but not greasy, and mozzarella cheese is also great instead.

With potatoes

The beauty of it delicious dish lies in its low calorie content (85 kcal/100 g). Great choice for a dietary and healthy breakfast!

We will need:

350 g pumpkin;
300 g potatoes;
bulb;
2 cloves of garlic;
1 tablespoon starch;
salt and black pepper;
4 tablespoons of vegetable oil.

The classic recipe does not contain eggs, which is ideal for those on a diet. But if you wish, you can add 1 egg.

Three pumpkin and potatoes on a fine grater. Cut the onion into small cubes and grate the garlic into it. Lightly sauté the onion and garlic in a frying pan in a small amount of oil (there should not be a golden color). Add onion and garlic to the pumpkin and potatoes, add spices and starch, knead into a homogeneous dough.

You can start frying. To do this, heat a frying pan with a thick bottom and fry the pancakes on both sides under medium heat in a small amount of oil. closed lid. Best served with sour cream or spicy sauce based on it.

Lenten recipe with banana

This recipe is worth taking note not only on the eve of Lent, but also for a pleasant variety of the daily menu.

The composition is very simple:

500 g pumpkin;
1 banana;
2 tablespoons sugar;
cinnamon;
vanillin;
a packet of baking powder;
250 g flour;
salt;
oil for frying.

Boil the chopped pumpkin in pieces in a small amount of water until soft (25 minutes). Drain the liquid and puree the pumpkin and banana in a blender. Add sugar, vanilla, cinnamon and salt. Now add flour and knead into a homogeneous dough. Fry in a frying pan in small portions until golden brown on both sides.

With cheese

To prepare 8 medium pancakes, it will take only 20 minutes, and the calorie content, despite the presence of cheese, fluctuates only about 105 kcal/100 g.

So, let's prepare:

250 g pumpkin;
2 tablespoons flour;
1 egg;
a packet of baking powder;
100 g of cheese (“Russian”, “Kostromskoy”, “Dutch”, “Mazdam”);
2 tablespoons of sour cream (or kefir);
black and red pepper;
salt.

Grind the peeled pumpkin on a fine grater. Beat in the egg and salt, add sour cream and baking powder. While stirring, add flour, pepper and salt. Lastly, add the finely grated cheese. Leave it in the refrigerator for half an hour to make the dough more homogeneous, and then immediately start frying.

With semolina

Take note of this recipe for your kids. This version of pancakes is very tasty, and it also contains semolina - a real 2-in-1 must-have.

We take:

300 g pumpkin;
2 eggs;
4 tablespoons semolina;
3 tablespoons flour;
a packet of baking powder;
salt;
3 tablespoons sugar;
oil for frying.

Grate the pumpkin on the finest grater. Then mix all the ingredients together and leave the dough for half an hour so that the semolina swells properly. It is advisable to use a juicier pumpkin. You can start frying.

It's best to do this with the lid closed over medium heat, letting each side brown for 2-3 minutes. It tastes best when butter, or lard.

Interestingly, after baking the pumpkin in the oven, it only becomes brighter. Cooks actively use this by adding baked vegetable puree to the dough. Pancakes and other dishes will only benefit from this.

The best frying pan is a cast iron pan with a thick bottom. Only in it is it possible to achieve the same temperature in the center and along the edges. This way, pancakes and pancakes are fried evenly, without “cold zones” or burning.

Ready-made pancakes must be served with different additives so that everyone can choose the one that suits their taste. Children really like jam, honey, whipped cream, sour cream, jams and jams, syrups from berries and fruits. Adults can be offered a choice of spicy and salty sauces, for example, sour cream with garlic or ketchup.

The most labor-intensive process is peeling the pumpkin and grating its pulp. To please loved ones in the morning delicious breakfast and don’t waste too much time on it, prepare the food the night before. To prevent the pumpkin pulp from drying out and becoming airy, cover the bowl with it cling film and put it in the refrigerator.

Conclusion

Unfortunately, not everyone loves pumpkin. It can be especially difficult to accustom children to it who have not yet appreciated its taste and usefulness. Do it with delicious fragrant baked goods much easier, and adults will certainly appreciate the result by adding spicy and savory sauces with spices, cheese, and garlic instead of sweet ones. Bon appetit!

Step-by-step recipes for boiled and raw pumpkin pancakes, with apples, cottage cheese, sausage, minced meat

2017-12-12 Marina Vykhodtseva

Grade
recipe

2725

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

8 gr.

Carbohydrates

22 gr.

162 kcal.

Option 1: Classic pumpkin pancakes

In the classic recipe, pancakes are made from boiled pumpkin. They turn out very tender and soft. Perhaps not everyone will even guess what these fragrant and bright flatbreads are made of. It is not advisable to use ready-made puree, as it may turn out to be watery; it is better to boil the pumpkin according to the recipe.

Ingredients:

500 g pumpkin;
130 g flour;
6 g ripper;
egg;
30 g sugar;
50 ml oil.

Step by step recipe classic pancakes from pumpkin

The recipe indicates the weight of peeled pumpkin pulp. You need to cut it into cubes, put it in a pan and boil in water until soft. Drain into a colander and cool. Then we either puree it with a food processor or simply mash it very well with a potato pestle.

Salt the egg and add it to it granulated sugar. Shake a little with a whisk or fork, then combine with pumpkin puree. Stir, add wheat flour, after combining with ripper. Mix the dough.

Pour a small amount of oil into the frying pan. It is advisable to choose dishes with a flat and thick bottom. Warming up.

Use a tablespoon to scoop out the dough and place the pancakes one at a time. They should not touch each other. Fry on both sides. Since the pumpkin is heat-treated, the pancakes will bake well and quickly. Let's serve!

For cooking dietary option such pancakes, you need to reduce the amount of sugar and fry without oil. They also cook and turn out perfectly in a Teflon frying pan. If desired, replace the wheat flour with ground oatmeal.

Option 2: Quick recipe for pumpkin pancakes

To prepare these pancakes, you do not need to boil and cool the pumpkin. It is used raw, everything still turns out great, but the taste and appearance will be slightly different. This is also a sweet option.

Ingredients:

300 g pumpkin pulp;
2-3 spoons of flour;
egg;
salt;
spoon of sugar;
oil for frying.

How to quickly make pumpkin pancakes

The pumpkin pulp needs to be grated or chopped with a food processor. But we don’t make puree at all, otherwise you’ll have to add a lot of flour, and the taste won’t be the same. Also don't take it coarse grater, otherwise the pancakes will take a long time to bake.

Add all the other ingredients except oil to the grated pumpkin and just stir well until you get a dough.

Pour a little oil, but you can just grease the pan with a couple of drops. Warming up.

Lay out the pancakes, spread them so that they are not too thick, otherwise the raw pumpkin simply won’t bake. Fry for a couple of minutes on each side and place on a plate.

There is no need to add more sugar to these pancakes; pumpkin also contains it. If the dough turns out to be very sweet, it will burn.

Option 3: Pumpkin and apple pancakes

Another recipe using raw pumpkin, but for these pancakes you will also need an apple. It does not need to be cooked, which also reduces cooking time. You can use sweet, sour or any other apples.

Ingredients:

0.4 kg pumpkin;
two eggs (three small ones);
0.2 tsp. soda;
three spoons of sour cream;
two apples;
2-4 spoons of flour;
100 g refined oil;
salt, sugar to taste.

How to cook

Simply grate the pumpkin and apples. It is advisable to peel the skin off the fruit and the peel off the pumpkin.

In a bowl, mix eggs and a pinch of salt, add sour cream and sugar to taste, one full spoon is enough, but more is possible. Whisk to dissolve all ingredients, pour into pumpkin and apples.

Stir again, add flour and add a pinch of salt. Stir until you get a thick dough that will slightly stretch with a spoon.

Pour refined oil into a frying pan, heat it, but do not use the entire recipe amount at once; it is better to add it in parts before each new addition of dough.

Place a spoonful of pancakes with apple and pumpkin and fry them until done.

Raw pumpkin dough and fresh apples It may become thinner as it sits. In this case, you need to add a little flour and mix. Another option is to replace it with part of the semolina, which gradually swells and absorbs the juice that is released.

Option 4: Pumpkin and cottage cheese pancakes

A healthy version of pumpkin pancakes with regular cottage cheese, you get some kind of cheesecakes. You can fry them in a dry frying pan or simply in the oven, spreading them out on a silicone mat. In this version, the calorie content of the dish will be minimal. The recipe gives a wonderful way to heat pumpkin using microwave oven, it turns out quickly.

Ingredients:

0.3 kg pumpkin pulp;
0.15 kg of cottage cheese;
0.3 tsp. soda;
egg;
70 g flour;
2 spoons of sugar;
a little salt;
oil for frying.

Step by step recipe

Grate the pumpkin coarsely into a bowl. Place in the microwave for 3-4 minutes, then remove and cool.

Mix cottage cheese with egg and sugar, add a little salt, beat with a blender. You can just grind it well

Connecting curd mass with cooled pumpkin, add flour and soda to the dough. It is advisable to pay it off separately.

Pour in the oil, heat and spread the curd pumpkin pancakes onto the frying pan. Fry them on both sides without making the heat too high. Place the baked flatbreads on a plate, serve with sour cream, condensed milk, or simply sprinkle powdered sugar.

These pancakes with cottage cheese will turn out even tastier if you add a little vanilla, coconut flakes or cinnamon into the dough. Pumpkin also goes well with all these ingredients.

Option 5: Pumpkin pancakes with minced meat

A savory version of snack pancakes, which can be called mini-cutlets. This recipe will help out if you don’t have enough minced meat to prepare dinner for the whole family. You can take any type of meat and fat content. This version uses raw pumpkin.

Ingredients:

400 g pumpkin;
300 g minced meat;
a clove of garlic;
onion head (small);
100 ml oil;
2 eggs;
2 tablespoons of semolina;
2 tablespoons flour;
greens, pepper to taste.

How to cook

Finely grate the peeled pumpkin into a bowl and add the minced meat to it. Rub them together with your hands, adding spices. If you don’t do this right away, it will be more difficult after introducing the eggs.

Add grated garlic and a small onion, but you can add just one or use dried garlic. At the same stage, add spices, pepper and salt, you can chop half a bunch of greens. Stir thoroughly.

Add two tablespoons of semolina. Leave the kneaded dough for fifteen minutes. If the dough turns out liquid, then add flour and stir again.

Heat the oil and add meat pancakes with pumpkin and fry. As soon as we turn it over to the other side, cover the pan. Steam under the lid for 3-4 minutes. Such pancakes can be served not only with sour cream, but also with ketchup, mashed potatoes, fresh vegetables and slices.

It is not advisable to use it for frying pancakes. unrefined oil. When heated, it will smoke, give an unpleasant taste, and bubble a lot. In addition, the dish will have an unpleasant odor.

Option 6: Pumpkin pancakes with apple and raisins

An amazing version of sweet pumpkin and apple pancakes. It is advisable to prepare the base in advance so that it cools. If your family loves pumpkin pancakes, then the puree can even be prepared for future use; it keeps well for 2-3 days in the refrigerator and can easily remain in the freezer for several months.

Ingredients:

400 g pumpkin;
300 g apples;
2 eggs;
2 spoons of sour cream;
160 g flour;
frying oil;
2 spoons of sugar;
50 g raisins;
0.5 tsp. ripper;
vanilla, cinnamon.

How to cook

Cut the pumpkin into pieces, put it in a saucepan, add 3-4 tablespoons of water and steam under the lid until almost soft.

Peel the apples, cut them into pieces, add them to the pumpkin and boil the fruit all together with the lid on a little more, the fruit should soften. Then we just cool it all down. Drain off excess juice. Mash the pumpkin and apples to a pulp.

Fill in hot water a handful of raisins. Let it swell, then squeeze it out.

Add some salt to the eggs and mix with sugar and sour cream. Beat with a fork. You can add a little kefir instead of sour cream. Pour the mixture into the pumpkin and apple mixture.

Add flour and baking powder to the dough. Mix. You can adjust the consistency yourself. Batter It’s better not to do this, otherwise the pancakes will be thin.

Frying pumpkin cakes in the classic way in a frying pan with or without adding oil. Serve for breakfast or as dessert.

It is not necessary to steam the pumpkin on the stove in advance. Very tasty pancakes are made from baked vegetables in the oven, you can try this option.

Option 7: Pumpkin pancakes with cheese and sausage

In this version, pancakes are sugar-free; they can serve as an excellent snack and will appeal to men. The ingredients simply list sausage. You can safely replace it with ham, sausages, sausages at your discretion. The cheese used is hard. Processed cheese are not suitable for testing, as they contain a lot various additives, when heated, they can behave strangely and liquefy the dough.

Ingredients:

100 g cheese;
400 g pumpkin;
200 g sausage;
3 tablespoons of sour cream (mayonnaise);
three eggs;
about a glass of flour;
salt, pepper, garlic, herbs;
refined oil;
0.5 tsp. ripper;
onion head

How to cook

Finely chop the onion, you can even grind it in a blender; in this option, immediately throw in a clove of garlic.

Finely grate the pumpkin and mix with the onion. Cut the sausage into thin strips and add to the pumpkin.

We simply grate the cheese and add it to the total mass.

Break the eggs into a separate bowl. Add spices and sour cream to them. You can replace it with mayonnaise at your discretion, beat it and pour it into the dough. Mix everything thoroughly.

Pour in the ripper, add flour in parts, achieving a not very consistent consistency batter. And we immediately start frying the pancakes.

Pour a little oil, a layer of a couple of millimeters is enough, heat it up and spread the dough. Let's fry simple pancakes. When serving, sprinkle with herbs, add sour cream and cheese sauce.

If there is no cheese, then the same pancakes can be prepared simply with sausage. It turns out very tasty if you use it smoked chicken or meat. You can even make the dough with the addition of bacon, the dish will have an amazing aroma, but the calorie content will also increase.

Option 8: Pumpkin pancakes with oatmeal

A variant of very healthy pancakes, for the preparation of which oatmeal is used. You will also need kefir as an additive, otherwise the cereal will not swell. If the house is stagnant sour milk, then you can use it.

Ingredients:

0.2 kg pumpkin;
50 g kefir;
3 spoons of cereal;
large egg;
1 tsp. ripper;
spoon of sugar;
three tablespoons of flour;
vanilla optional;
2-3 tablespoons of oil.

How to cook

Grate a piece of pumpkin into a saucepan or bowl, add salt and sugar, mash with your hands to release a little juice.

Add egg and kefir to the grated pumpkin. Add a couple of pinches of vanilla, but optional. If the ripper will be replaced baking soda, then reduce to half a teaspoon and combine with kefir. Stir Vasya thoroughly.

Add oatmeal. After stirring again, leave it to swell. If oatmeal was used instant cooking, then ten minutes is enough. When using regular cereal, increase the time to half an hour.

Add flour and baking powder, if soda was not added previously, stir the dough. If suddenly the pumpkin is very juicy and the mass turns out to be runny, then add more flour, but watch the consistency. You don't need to overwork the dough, otherwise you'll end up with tough pancakes.

Pour a spoonful of oil into a frying pan, distribute and heat. Lay out the pancakes and fry the first batch. Then add a little more oil and repeat until all the dough is gone.

Many sweet pancake recipes call for flavorings, usually vanilla and cinnamon. You can put them in the dough, it will turn out even tastier. But much more interesting and better aroma when adding similar ingredients to sour cream or cream for serving.

Don’t know what to please your playful offspring and beloved spouses? Thinking about how to diversify your daily menu? Do you want your dishes to be not only tasty, but also healthy? And pamper your household with fragrant, appetizing and nutritious pancakes from pumpkin. Believe me, they will appeal not only to adults, but also to children.

Juicy and colorful pumpkin is a guest from Mexico. The Indians discovered the vegetable. For a long time, pumpkin was their main food product, as it restored strength, perfectly satisfied hunger and had a beneficial effect on the body.

To Rus' juicy and bright pumpkin brought by merchants walking along the Great Silk Road. Unlike, for example, potatoes, the “exotic” vegetable was accepted immediately, as it pleased with its ease of care, yield, decent shelf life, original taste and incomparable benefits.

Pumpkin is the true queen of the vegetable garden, since today first courses, main courses, and desserts are prepared from it. Delicious vegetable steam, boil, fry, bake and marinate! All dishes are pampered with fragrant aroma and amazing taste, which melodiously combines notes of warmth, comfort, friendliness and cheerful color! However, pumpkin pancakes are beyond competition.

Pumpkin - very healthy fruit. It contains fiber, which a person needs for proper operation intestines. This fruit is rich in beta-carotene, microelements, vitamins B, C, PP. Pumpkin pancakes are known for the following properties:

restorative;
antiviral;
anti-inflammatory;
antimicrobial;
painkillers;
cleansing;
rejuvenating;
stimulating;
calming;
strengthening.

The vegetable contains only 22 kcal. The calorie content of a dish depends, of course, on the composition. As a rule, pancakes are prepared from flour, eggs, kefir and pumpkin, which is why the approximate energy value 100 g of product – at least 120 kcal.

Delicious pumpkin pancakes - step by step recipe with photos

How many pancake recipes are there? Yes, perhaps there will be about two dozen. However, pumpkin pancakes differ from others in that they are tender, juicy and flavorful. Yes, yes - juicy! The younger the pumpkin, the juicier it is and you can eat it without cooking. The proposed recipe for pumpkin pancakes is simple and contains a small amount of ingredients.

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

Raw pumpkin: 300 g
Flour: 200 g
Egg: 2 pcs.
Sugar: 3 tbsp. l.
Salt: 0.5 tsp.
Vegetable oil: for frying

Cooking instructions

To bake pumpkin pancakes, it is better to take a frying pan with a thick bottom, which will retain heat longer. In such a frying pan they will not burn and will bake evenly. Can be fried in butter. Then the pancakes will turn out even tastier, but at the same time the calorie content will be added. It all depends on taste.

If you bake these pumpkin pancakes on a baking sheet in the oven without oil, then people on a diet can enjoy them.

Pumpkin and zucchini pancakes - a simple and delicious recipe

To prepare pumpkin pancakes with spicy notes stock up:

pumpkin – 250 g;
zucchini – 250 g;
garlic – 4 cloves;
corn or wheat flour - 8 tbsp. l.;
chicken eggs – 3 pcs.;
sunflower oil – 90 ml;
salt - a small pinch;
pepper - a small pinch;
dill - a bunch.

Cooking technology:

Wash ripened pumpkin, young zucchini, garlic, dill. Peel the vegetables and chop using a blender, grater or meat grinder.
Add flour, eggs, salt and pepper to vegetable mass. Mix the ingredients.
Pour sunflower oil into the frying pan. Using a spoon, spoon the thick dough into a bowl. Fry the pancakes until golden brown.

Serve aromatic, healthy and delicious pumpkin pancakes with sour cream.

How to make pumpkin and apple pancakes

To prepare colorful pancakes, stock up on the following ingredients:

ripened pumpkin – 250 g;
apples – 3 pcs.;
chicken eggs (you can use duck eggs) – 2 pcs.;
flour - 6 tbsp. l.;
salt - a pinch;
sugar – 4 tbsp. l.;
sunflower oil – 95 ml.

Cooking technology:

Wash the apples and pumpkin thoroughly, dry, peel, grate and place in a deep container.
Add to fruit and vegetable puree flour, eggs, salt, sugar and mix the ingredients thoroughly.
Pour oil into the frying pan. Using a spoon, carefully spoon the thick dough into the heated container. Fry the pancakes until golden brown.

Serve sweet and delicious pumpkin pancakes with yogurt or honey.

Recipe for pumpkin pancakes with kefir

To prepare lush, tender and fragrant pancakes, arm yourself with the following products:

pumpkin – 200 g;
chicken eggs (preferably homemade) – 2 pcs.;
full-fat kefir (preferably homemade) – 200 ml;
wheat flour - 10 tbsp. l.;
sugar – 5 tbsp. l.;
salt - a pinch;
vanillin - a pinch;
soda - a pinch;
sunflower oil – 95 ml.

Cooking technology:

Wash the pumpkin, dry, peel, chop, squeeze.
Pour kefir into a bowl ( room temperature), add flour, salt, sugar, eggs, soda, vanillin, mix all ingredients thoroughly, then add pumpkin puree and beat the ingredients again.
Place the frying pan on the stove, pour in sunflower oil, using a tablespoon, carefully place the dough into a heated container, fry the pancakes until they form a crispy golden crust.

Fragrant and airy dessert Serve pumpkin with berries and yogurt.

Very tasty and healthy pumpkin pancakes in the oven

To prepare tender pumpkin pancakes, take the following food kit:

ripe pumpkin – 250 g;
chicken eggs – 1 pc.;
sour cream (preferably homemade) – 100 g;
flour – 10 tbsp. l.;
large raisins – 25 g;
dried apricots – 25 g;
prunes – 30 g;
sugar – 4 tbsp. l.;
soda - a pinch;
salt - a pinch;
vanillin - a pinch;
butter – 45 g.

Cooking technology:

Wash the ripe pumpkin, dry with paper napkins or a towel, peel, boil lightly (10 minutes is enough), drain, and puree.
Place sour cream, eggs and flour in a container. Add sugar, salt, soda and vanillin. Whisk the ingredients and cover the bowl with a towel or napkin (20 minutes is enough) for the ingredients to react.
Pour raisins, dried apricots, prunes into a bowl, pour boiling water over the dried fruits, wait 10–15 minutes and drain the liquid.
Combine pumpkin puree, steamed dried fruits, and dough. Beat all ingredients thoroughly.
Grease the mold with oil. Lay out the dough into circles. Bake for 15 minutes (temperature 200–220°C).

Serve tender pumpkin pancakes with powdered sugar and herbal tea.

Dietary pumpkin pancakes

To prepare low-calorie, but fabulously tasty and fragrant pancakes, stock up on:

ripe pumpkin – 250 g;
low-fat cottage cheese – 80 g;
apples – 2 pcs.;
oatmeal - 6 tbsp. l.;
egg whites – 3 pcs.;
low-fat kefir – 250 ml;
salt - a pinch;
soda - on the tip of a knife;
butter – 1.5 tbsp. l.

Cooking technology:

Wash the pumpkin, dry, peel, boil for 5 minutes, drain the liquid, chop.
Wash the apple, dry it, remove the peel, core, tail and chop using a grater or blender.
Place cottage cheese in a bowl egg whites, salt, soda, grind.
Pour the oatmeal into a bowl, add kefir and mix the ingredients.
Combine pumpkin and applesauce, curd mass, oatmeal dough, mix the ingredients until smooth.
Grease a baking sheet with oil. Place the thick dough into circles. Bake the pancakes for 10 minutes ( temperature regime 200°C).

Serve low-calorie pumpkin pancakes with fresh juicy berries.

Recipe for pumpkin pancakes with semolina

For preparing bright and fluffy pancakes prepare the products:

ripe pumpkin – 250 g;
domestic eggs – 3 pcs.;
semolina – 4 tbsp. l.;
cream – 1 tbsp;
sugar – 4 tbsp. l.;
cinnamon - a pinch;
salt - a pinch;
vegetable oil – 95 ml.

Cooking technology:

Wash the ripe pumpkin, dry, peel, cut into cubes, put in a saucepan, pour in cream, simmer for 15–20 minutes.
Add semolina into the hot mixture, stir, cover the container with a lid.
After 10 minutes, remove the lid from the pan. Transfer the mixture to a bowl and cool. Add sugar, salt, cinnamon, eggs. Mix the ingredients well.
Place a frying pan on the stove. Pour in oil. Place the dough into circles in a container and fry until golden brown.

Serve fragrant pumpkin pancakes with chocolate sauce.

Fluffy, delicious pumpkin pancakes

To prepare fluffy, healthy and tasty pumpkin pancakes, arm yourself with the following grocery kit:

pumpkin – 250 g;
chicken fillet – 300 g;
onion - head;
garlic – 5 cloves;
mayonnaise - 3 tbsp. l.;
eggs – 2 pcs.;
wheat flour - 3 tbsp. l.;
salt - a pinch;
ground pepper - a pinch;
soda - a pinch;
lemon juice– ½ tsp;
dill - a bunch;
sunflower oil – 90 ml.

Cooking technology:

Wash, dry, peel and grate the pumpkin.
Wash, dry, chop chicken fillet.
Peel, wash, chop the onion and garlic.
Place mayonnaise, eggs, salt, pepper, soda, slaked with lemon juice, herbs, flour in a bowl and mix the ingredients thoroughly.
Combine pumpkin, chicken fillet, onion, garlic, dough, mix the ingredients until a homogeneous consistency is formed.
Place a frying pan on the stove, pour in oil, add the dough in small portions and fry until golden brown.

Serve fabulously tasty pumpkin pancakes with a refined aroma in a duet with sour cream and cheese sauce.

How to make pumpkin pancakes without eggs

To create lean, but very fragrant, tasty and healthy pumpkin pancakes, prepare.