Pumpkin pancakes recipes are quick and tasty. How to have a tasty, quick and healthy breakfast: recipes for pumpkin pancakes

If autumn turns out to be fruitful for pumpkin, then you should take care of how to process the vegetable. One of the options is to prepare pancakes, which can be a savory dish with a savory taste or served for dessert with sour cream. Their bright sunny color is pleasant for adults and children.

How to make pumpkin pancakes

To make delicious pumpkin pancakes you will need the vegetable itself, milk or kefir, eggs and flour. The pumpkin is first cleaned of skin, fibers and seeds, cut into small slices and boiled or grated. You can also steam it, bake it in the oven, or soften it in the microwave. The resulting pulp is turned into puree using a blender, wheat or pumpkin flour is added to it, and a thick dough is kneaded.

An important part of the process describing how to make pumpkin pancakes is the addition of spices and seasonings. It depends on them what kind of dish you get - sweet or salty with a spicy aftertaste. If you add onions, cheese or bacon, the pancakes will have a rich taste. When seasoned with apples, cottage cheese or banana, the products can be served for dessert or children's breakfast. Turmeric is used for brightness, and cinnamon or vanilla is used for aroma.

After kneading the dough, the pancakes are fried in a frying pan in a small amount of vegetable oil. It is better to take refined so that the products retain their taste. In addition to the frying pan, pancakes can be fried in the oven or slow cooker. The snack is served hot, with sour cream, yogurt, melted chocolate or jam. If the dish is unsweetened, then it can be seasoned with garlic sauce and fried bacon.

In the oven

In addition to using the usual frying pan, there is an option to bake pumpkin pancakes in the oven. To do this, prepare a standard dough using kefir or milk with boiled pumpkin pulp. The pancakes are formed with a spoon, placed on a baking sheet in portions and baked in the oven on a baking sheet greased with fat or oil at 180 degrees for 15 minutes. When shaping the products, it is worth considering that they will rise, so it is better to leave a distance of 2 cm between portions.

In a slow cooker

Few people know how to cook pumpkin pancakes in a slow cooker, but it is possible to do it yourself. The pumpkin puree dough is mixed with cheese for adults or with carrots for children, placed on the bottom of a multicooker bowl, greased with oil, and baked in the baking mode for nine minutes on one side and 6 on the other. You can make up to 5 pancakes at a time, which should be served with sour cream or other sauce.

Pumpkin pancakes - recipe with photos

Finding the right pumpkin pancake recipe is easy because there are so many of them. You can make pumpkin-squash, carrot pancakes, lean pancakes without eggs or PP pancakes without flour, yeast pancakes. If desired, use cream cheese, soft cottage cheese, and fruit. To prepare pumpkin pancakes, it is advisable to use a step-by-step recipe with photos so that simple products come out with an appetizing taste and spectacular appearance.

With raw pumpkin

Time: half an hour.
Number of servings: 3 persons.
Calorie content of the dish: 68 kcal.
Purpose: for lunch.
Kitchen: author's.

The following instructions will teach you step by step how to make pumpkin pancakes according to Dukan. The products are distinguished by their dietary nature, bright beautiful color and rich taste. If you add fiber or bran to the dough, the low-calorie snack will be suitable for consumption at any time of the day without storing excess fat around your waist. The base is mixed with kefir; you can use any flour.

Ingredients:

pumpkin pulp – 0.4 kg;
eggs – 2 pcs.;
flour – ¾ cup;
vegetable oil – 30 ml;
salt – 2 g;
sugar – 5 g;
kefir - half a glass.

Cooking method:

Coarsely grate the pumpkin, add flour, beaten eggs, salt and sweeten.
Pour in heated kefir and knead the dough.
Bake the product in oil, spoon it out on both sides until done.
Use low heat, turn over with a wooden spatula.
Serve dietary pancakes with sour cream or low-fat yogurt.

From apples

Time: half an hour.
Number of servings: 3 persons.
Calorie content of the dish: 64 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

How to prepare pumpkin pancakes with apples will be useful for many cooks to learn, because this appetizer is perfect for a children's breakfast. Apple-pumpkin pancakes have a pleasant taste with a slight sourness and rich color. To make the pancakes, use Granny Smith or Antonovka apples to balance out the sweetness of the pumpkin.

Ingredients:

pumpkin pulp – 0.4 kg;
eggs – 2 pcs.;
apples – 2 pcs.;
sugar – 25 g;
flour - half a glass;
sour cream – 100 ml.

Cooking method:

Grate the pumpkin pulp on a coarse grater, and do the same with the apples.
Beat the egg-sugar mixture, add puree, and add salt.
Add flour, knead into a thick dough that resembles thick sour cream in consistency.
Spoon portions onto hot oil and fry on both sides until golden brown.
Serve with sour cream or honey. If desired, you can add cinnamon, vanillin, and ground nuts to the dough.

On kefir

Time: half an hour.
Number of servings: 2 persons.
Calorie content of the dish: 65 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

You can make a lot of delicious things out of this healthy fall vegetable. Here's how to bake pumpkin pancakes with kefir: knead the dough, put it in a frying pan or baking sheet, fry or bake in the oven. The dish will have a pleasant taste; it would not be a shame to serve it for lunch or breakfast. If you bake a lot of pancakes, you can freeze them and then reheat them in the microwave.

Ingredients:

pumpkin pulp – 0.3 kg;
eggs – 2 pcs.;
flour – 0.25 kg;
kefir - a glass;
salt - a pinch;
baking powder – 10 g.

Cooking method:

Peel the pumpkin, grate coarsely, mix with eggs, kefir, and salt.
Sift flour and baking powder, knead the dough.
Spoon portions into the oil and fry until golden brown on each side.
Serve pancakes with sour cream, jam or yogurt.
Baking powder can be replaced with soda.

With cheese

Time: 1.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 107 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Interesting and healthy dishes can be made from pumpkin pulp if you use your imagination. The following recipe will teach you how to prepare pumpkin pancakes with cheese, which have a spicy, spicy taste. They add originality to hard cheese, fresh ginger and spicy aromatic garlic. If you add parsley or dill to the dough, the products will become even more beautiful.

Ingredients:

pumpkin pulp - half a kilo;
cheese – 0.2 kg;
eggs – 2 pcs.;
wheat flour - a glass;
ginger – 10 g;
garlic – 5 cloves;
parsley, dill - a bunch.

Cooking method:

Remove the rind from the pumpkin, remove the seeds, and grate coarsely. Grind the cheese in the same way.
Mix cheese and pumpkin shavings, add eggs, chopped herbs, flour.
Add finely grated ginger, crushed garlic, salt and pepper.
Leave the dough for an hour, fry portions on each side in oil and medium heat.
If desired, you can also add basil to the greens.

With cottage cheese

Time: 1 hour.
Number of servings: 2 persons.
Calorie content of the dish: 96 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

With cottage cheese you will get delicious pumpkin-curd pancakes that will taste like cheesecakes. They are distinguished by the absence of a characteristic vegetable taste, melt in the mouth and have a delicate texture. The following recipe will help you figure out how to make pumpkin pancakes with cottage cheese, which will look appropriate as a dessert or a quick nutritious snack.

Ingredients:

pumpkin pulp – 0.3 kg;
cottage cheese – 100 g;
eggs – 1 pc.;
apples – 1 pc.;
sugar – 1.5 tbsp. l.;
baking powder – 5 g;
raisins - a handful;
salt - a pinch;
kefir - a glass;
flour – 60 g.

Cooking method:

Steam the raisins with boiling water for 15 minutes, drain the liquid.
Coarsely grate the pumpkin pulp and combine with a mixture of mashed cottage cheese, eggs and sugar. Add raisins, grated apple, salt.
Pour in kefir, add sifted flour and baking powder to form a thick dough reminiscent of sour cream.
Place the pancakes on a baking sheet lined with oiled baking paper at a distance from each other.
Bake in the oven at 180 degrees for 15 minutes, turn over, hold for another 10 minutes.
Can be served warm or cold with confiture or jam.

With potatoes

Time: 1.5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 200 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

The pleasant rich taste of pumpkin pancakes with potatoes will truly surprise your household. Golden pumpkin and potato products are good for lunch or breakfast and will give you strength and energy for the coming day. How to prepare quick potato and pumpkin pancakes is described in detail in the instructions below, which involve the use of classic frying in a frying pan in a large amount of oil.

Ingredients:

pumpkin pulp - half a kilo;
potatoes - half a kilo;
eggs – 2 pcs.;
flour – 60 g;
milk – half a glass;
salt – 10 g;
ground black pepper – 2.5 g;
vegetable oil – 30 ml;
sour cream – 200 ml.

Cooking method:

Peel the potatoes, rinse and finely grate.
Boil the milk and pour it over the potatoes for six minutes. Drain off any remaining liquid.
Finely grate the pumpkin, combine with potatoes, yolks, and flour. Salt and pepper.
Beat the egg whites until stiff foam with a mixer (about five minutes), carefully fold into the dough.
Fry the products, spooned onto the heated oil, over medium heat for three minutes on each side.
When frying the second side, you can cover the pan with a lid and reduce the heat.
Serve with sour cream.

With milk

Time: 1 hour.
Number of servings: 2 persons.
Calorie content of the dish: 89 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

It will be useful to find out how to bake pumpkin pancakes with milk if the cook plans to surprise children at their holiday. This recipe involves baking special pancakes suitable for serving on Halloween. They are distinguished by a Jack-O-lantern design and consist of two masses of different colors: pumpkin and chocolate with cocoa. Children will instantly eat them and ask for more.

Ingredients:

flour – 2 cups;
eggs – 2 pcs.;
milk – 1.5 cups;
vanillin – 5 g;
baking powder – 10 g;
salt - a pinch;
cocoa – 20 g;
pumpkin pulp – 220 g.

Cooking method:

Knead the dough from flour, baking powder, eggs, milk. Season with vanilla and salt.
Divide into 2 parts, add pumpkin puree to one, previously boiled and chopped in a blender. Add cocoa powder to the other. Pour both mixtures into pastry syringes.
Grease a frying pan with oil, pour out the pumpkin dough in the shape of a circle, decorate with the cocoa part and draw patterns.
Fry until done over medium heat.
Serve with maple syrup and powdered sugar.

With semolina

Time: half an hour.
Number of servings: 5 persons.
Calorie content of the dish: 90 kcal.
Purpose: for breakfast.
Kitchen: author's.
Difficulty of preparation: medium.

The following instructions will teach you how to cook quick pumpkin pancakes with semolina. According to her, the snack will be healthy and rich in vitamins, so eating it for breakfast will give strength to all family members for the upcoming work or school day. Everyone needs a hearty and tasty breakfast, and pumpkin with sour cream and sugar will give you energy. Semolina will give the dough the necessary thickness to make fluffy pancakes.

Ingredients:

pumpkin pulp – 0.4 kg;
eggs – 2 pcs.;
semolina – 80 g;
flour – 40 g;
sugar – 60 g;
salt – 2.5 g.

Cooking method:

Peel the pumpkin, cut into several parts, and grate coarsely.
Combine with flour, semolina, eggs, sweeten and salt.
Stir until a thick paste is formed, spoon portions onto the heated oil.
Fry the first side for 2 minutes over medium heat, turn with a spatula and cook for another three minutes.
Before serving, place fluffy products on a paper towel to drain excess fat.
Serve with natural yogurt and berries.

Without flour

Time: half an hour.
Number of servings: 2 persons.
Calorie content of the dish: 62 kcal.
Purpose: for breakfast.
Kitchen: author's.
Difficulty of preparation: medium.

How to make fluffy pumpkin pancakes without flour with oatmeal is described below. A tasty and healthy breakfast fills you with strength and vigor, giving you a boost of energy for the whole day. Pumpkin and oatmeal pancakes are loved by children and adults, perfect for serving as a meal on their own or as an addition to soft-boiled eggs. Their reduced calorie content will appeal to those losing weight.

Ingredients:

oat flakes – 120 g;
brown sugar – 40 g;
eggs 1 pc.;
kefir – 50 ml;
pumpkin pulp – 0.2 kg;
vanilla sugar – 10 g;
butter – 20 g;
salt - a pinch.

Cooking method:

Grate the pumpkin, mix with both types of sugar, salt, and egg.
Pour in kefir, add flakes, let swell for five minutes.
Heat the oil in a frying pan, lay out portions of pancakes, fry on each side for three minutes under a closed lid, using minimal heat.
Serve with a soft-boiled egg, sour cream or boiled condensed milk.

For children

Time: half an hour.
Number of servings: 2 persons.
Calorie content of the dish: 112 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

There are a variety of recipes for pumpkin pancakes for children. They can be made with a variety of fillings - pumpkin-banana, pumpkin-carrot, cinnamon or chocolate. Children will appreciate sweet baked goods that do not use additional sugar, so there is no need to worry about the health of their teeth. Delicious banana products are perfect for breakfast.

Ingredients:

pumpkin pulp – 70 g;
bananas – 120 g;
flour - ¼ cup;
baking powder – 5 g;
vanillin – 5 g;
kefir 1% fat – 40 ml;
salt - a pinch;
olive oil – 20 ml.

Cooking method:

Cut the pumpkin into pieces, place on a baking sheet, bake in the oven at 180 degrees for 10 minutes.
Beat with banana pulp, baking powder, salt and vanilla in a blender.
Pour in kefir, add flour, knead the dough.
Pour oil into a frying pan, add pancakes, fry on both sides.
Serve with sour cream, jam or condensed milk.

Delicious pumpkin pancakes - cooking secrets

Making delicious pancakes from garbuza (pumpkin in Ukrainian) is easy, because there are proven recipes and professional advice. Chefs share the features of making delicious pancakes:

Pancakes with garlic, onions and herbs, which are added directly to the dough, will be aromatic;
Pancakes with the addition of chicken fillet or minced meat will become satisfying;
the dough can be kneaded with yeast, and the products can be baked using steam;
if the pancakes have cooled down, they can be reheated in the oven or microwave;
It is best to serve the products with tea, milk, cocoa, decorate with powdered sugar and berries, syrups;
Ideal for making pancakes, nutmeg pumpkin is bright orange-pink in color with a rich aroma;
milk can be replaced with kefir, and sugar with honey or a sweetener;
After frying in oil, it is better to dry the delicious pancakes with a paper towel or napkin to remove excess fat and reduce calorie content.

Video

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 easiest dishes to make. Easy to prepare and surprisingly tasty pancakes are loved by children and adults. No matter how much you fry them, they are always eaten to the last. Nothing surprising - a 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 is that 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 are prepared 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 - under 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 - the 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, and a pinch of nutmeg. Mix and place in a 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 is a great addition to hot first courses.

Recipe 3 – pumpkin pancakes with cottage cheese

This option resembles a cross between cheesecakes and regular vegetable pancakes. 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 in the pan with a spoon and fry them until golden brown. After turning over, cover with a lid and reduce the heat so that they are well baked. Pancakes go well with cranberry jam, honey or sour cream.

Recipe 4: Pumpkin and Apple Pancakes

These pancakes can be prepared 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 gastric and duodenal ulcers, 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 a fairly versatile fruit in cooking. It can be used in baked goods, in main dishes, in soups, sauces, snacks and even in the form of jam. Breakfasts with pumpkin are especially delicious, one of which is pumpkin pancakes.

Pumpkin pancakes with kefir

These pancakes are very quick to prepare, but very aromatic and tasty. A light and healthy dessert will be an excellent breakfast option.

To prepare you will need:

Pumpkin – 450 g
Kefir – 200 ml.
Vanilla – 1 tsp.
Eggs – 2 pcs.
Flour – 250 g
Sugar – 3 tbsp.
Soda – ½ tsp.

Peel the pumpkin, cut into small cubes or grate.
Then boil the pumpkin until tender. It is best to take porridge varieties of pumpkin.
Place the pumpkin in a colander to drain off excess liquid.
Mix sugar with eggs, pour in kefir, add soda, sift the required amount of flour and add vanilla. The consistency should be close to thick sour cream.
Mix all ingredients thoroughly and add pumpkin pieces into the dough.
Fry the pancakes until golden brown. Serve with honey or cream.

Fluffy pumpkin pancakes

This breakfast will be hearty and very tasty. Pancakes come out tender, fluffy and aromatic, and are especially delicious with honey or berry sauce.
Prepare ingredients:

Pumpkin – 300 g
Milk – 200 ml.
Butter – 50 g
Eggs – 2 pcs.
Flour – 300 g
Sugar – 100 g
Baking powder – 10 g
Salt – ½ tsp.

Boil the pumpkin until tender, cool and puree.
Using a mixer, beat eggs with sugar, stir in pumpkin, milk and melted butter.
Mix flour with baking powder and sugar, add a pinch of salt, and carefully add to the liquid mixture. Knead the dough to a medium consistency, thicker than for pancakes.
Bake the pancakes on both sides; after cooking, grease each with a piece of butter.

Pancakes with pumpkin and apple slices

Pumpkin – 300 g
Fresh yeast – 50 g
Apple – 1 pc.
Egg – 1 pc.
Water – 450 g
Sugar – 40 g
Flour – 750 g
Salt – ½ tsp.

Peel and boil the pumpkin. Then you should drain the excess liquid and beat the pumpkin until pureed. Peel and cut the apple into cubes.
Next, we start preparing the dough: dissolve the yeast in warm water with sugar. Mix the sifted flour and egg, add water and yeast. Let the dough rise a little, then add pumpkin puree and apples.
Fry the pancakes in vegetable oil and serve.

Spiced Pumpkin Pancakes

These pancakes are suitable for lovers of spices and herbs. The spiciness of cinnamon, the aroma of nutmeg and cloves combined with delicate pumpkin will delight a true gourmet. Spiced pancakes should be generously poured with honey and sprinkled with powdered sugar - and they will melt in your mouth.
To prepare aromatic pancakes you will need:

Pumpkin – 500 g
Kefir 200 ml.
Soda – 1 tsp.
Flour – 250 g
Sugar – 2 tbsp.
Cinnamon – ½ tsp.
Salt – ½ tsp.
Nutmeg – ¼ tsp.
Cloves – ¼ tsp.

Peel the pumpkin, chop into cubes and boil. Drain and puree the pumpkin.
Knead the dough: quench soda with kefir, sift flour into kefir, add sugar, salt and spices. Add pumpkin puree to the dough. Knead the dough until the consistency is medium thick.
Fry the pancakes and serve with sour cream, jam, berry sauce or honey.

Pumpkin pancakes with cottage cheese

This recipe for the most delicate curd pancakes will delight you with its taste and simplicity. Can be cooked both in a frying pan and in the oven. For these pancakes you will need:

Pumpkin – 200 g
Cottage cheese 150 g
Egg – 1 pc.
Sugar – 2 tbsp.
Flour – 250 g
Salt – ½ tsp.
Soda – ½ tsp.

Peel the pumpkin, cook until tender and puree.
Mix the dough: mix flour with sugar, salt and egg. Then add soda to the dough, add cottage cheese and pumpkin puree.
Mix the dough until smooth and bake the pancakes over low heat.
Serve cottage cheese pancakes with sour cream.

Pancakes are always a quick and easy breakfast that is not difficult to prepare. The delicacy will be tasty, aromatic and easy to prepare even for a beginner. And pumpkin pancakes are also very healthy and show the use of this fruit in cooking from a new and sweet side.

Pumpkin has always been considered the cheapest vegetable. It’s not for nothing that even in the fairy tale of Cinderella, the carriage was magically transformed from a large pumpkin. But it turned out that the “simple” pumpkin is not so simple! In terms of the content of nutrients, pumpkin will give odds to any vegetable. That is why we need to cook pumpkin dishes more often, but if our picky children and husbands do not want to eat healthy, we, housewives, have to get creative, inventing dishes that even the most picky people will not refuse.

Pumpkin pancakes are one of the simple and effective ways to fall in love with pumpkin dishes. Depending on the ingredients included in the pancakes, they can be presented as an independent dish, quite capable of replacing breakfast or a pre-dinner snack (or even dinner - if calories are important to you!), or served as a dessert. Pumpkin pancakes, like regular pancakes, are served with sour cream, honey, jam and all kinds of sauces, sweet and savory.

For unsweetened pancakes, you can use regular pumpkin, which grows in any village garden, but for the dessert option it is best to buy nutmeg pumpkin - it is more aromatic and sweeter.

It's just a matter of little things - among the recipes collected on our site, you will definitely choose the one that suits you!

Ingredients:
400 g pumpkin,
2 eggs
5 tbsp. (with a slide) flour,
a pinch of salt
nutmeg, vanillin, cinnamon or cardamom - to taste.

Preparation:
Grate the peeled pumpkin on a fine grater, add the remaining ingredients and mix well. Fry like regular pancakes in vegetable oil. Serve with sour cream.

Ingredients:
400 g pumpkin,
2 eggs
½ cup kefir,
1 stack flour,
1 tsp baking powder,
a pinch of salt.

Preparation:
Bake or stew the pumpkin until soft. If the pumpkin is soft, just grate it on a fine grater. Combine all ingredients, stir until smooth and fry the pancakes in vegetable oil until golden brown.

Ingredients:
1 liter of grated pumpkin,
3 eggs,
1-3 tbsp. Sahara,
2 tbsp. sour cream,
1-1.5 cups. flour,
1 tsp soda,
a pinch of salt.

Preparation:
Lightly squeeze the grated pumpkin, add eggs, sour cream, flour mixed with soda, and mix. You should have a dough as thick as sour cream. Line a baking tray with baking paper and grease it with oil. Using a spoon, place the pancakes on a baking sheet and place it in an oven preheated to 180°C for 15 minutes. Then turn the pancakes over and bake for another 10 minutes.

Ingredients:
300 g pumpkin,
100 g cottage cheese,
1 apple,
1 egg,
1 packet of baking powder,
1-2 tbsp. Sahara,
salt, milk or kefir.

Preparation:
Mix the grated pumpkin with the remaining ingredients, stir and add a little kefir or milk if the dough turns out to be thick. Fry in vegetable oil on both sides.

Ingredients:
400 g pumpkin,
2 apples,
200 g cottage cheese,
2 eggs
⅔ stack. raisins,
3-4 tbsp. Sahara,
4-5 tbsp. flour,
1 tsp baking powder,
50-100 ml milk,
a pinch of salt.

Preparation:
Grate the peeled pumpkin and apples on a fine grater, add raisins, previously washed in hot water and dried, cottage cheese rubbed through a sieve, salt, sugar and flour mixed with baking powder. Stir and add enough milk to make a dough as thick as sour cream. Fry the pancakes in hot vegetable oil until golden brown on both sides.

Ingredients:
400 g pumpkin,
2 apples,
2 eggs
2-3 tbsp. Sahara,
½ cup flour,
salt.

Preparation:
Grate the pumpkin and apples on a medium grater. Separately, beat the eggs with sugar and combine with the pumpkin. Add flour, focusing on the thickness of the dough - it should be the consistency of sour cream. Fry in vegetable oil.

Ingredients:
300 g pumpkin,
2 eggs
50 g sugar,
200 ml kefir,
100 g raisins,
1 tsp (without a slide) soda,
200-250 g flour,
a pinch of salt.

Preparation:
Grate the pumpkin on a medium grater and squeeze out the juice. Beat eggs with sugar, add kefir, mix and add pumpkin with washed and dried raisins. Mix baking soda and flour and add to mixture. The dough should have the consistency of thick sour cream. Fry in vegetable oil.

Ingredients:
400 g pumpkin,
400 g cottage cheese,
1-1.5 cups. flour,
2 eggs
8-10 tbsp. Sahara,
1 tsp soda,
a pinch of salt.

Preparation:
Bake the pumpkin in the oven until soft and puree using a blender. Rub the cottage cheese through a sieve and combine with eggs, sugar and salt. Add pumpkin puree and whisk to combine. Add flour mixed with soda, stir until smooth. Fry in vegetable oil.

Ingredients:
500 g pumpkin,
100 ml milk,
2 eggs
120 g flour,
1 onion,
½ tsp. salt,
100-150 g hard cheese,
a pinch of turmeric.

Preparation:
Bake the pumpkin in the oven or simmer in a small amount of water. Grind the pumpkin using a blender or rub through a sieve. Add milk, eggs, salt and turmeric, stir and add flour. Lastly, add the onion chopped in a blender and grated cheese. Stir and fry in vegetable oil like regular pancakes.

Ingredients:
400 g pumpkin,
2 eggs
3-4 tbsp. semolina,
2-3 tbsp. flour,
2-3 tbsp. Sahara,
1 tsp baking powder,
a pinch of salt.

Preparation:
Grate the pumpkin on a coarse grater, add the remaining ingredients and mix. Leave the dough for 10-15 minutes for the semolina to swell. Fry as usual in vegetable oil on both sides.

Ingredients:
500 g pumpkin,
100 g walnuts,
100 g green onions,
2 eggs
2 tbsp. soy sauce,
2 tbsp. strong wine
100 g flour (a little less is possible),
1 tbsp. vegetable oil,

Preparation:
Fry the nuts in a dry frying pan, cool and chop into crumbs. Grate the pumpkin on a coarse grater, finely chop the onion. Beat eggs with salt, soy sauce and wine. Combine pumpkin with onions and eggs, add 1 tbsp. vegetable oil, stir and add flour, focusing on the thickness of the dough. Its consistency should not be too thick. Fry until golden brown in vegetable oil.

Ingredients:
500 g pumpkin,
5 potatoes,
3-4 cloves of garlic,
2 eggs
1 stack flour (a little less is possible),
1 tsp baking powder,
a pinch of salt.

Preparation:
Grate the pumpkin and potatoes on a coarse grater and scald with boiling water. You can pre-bake the pumpkin and potatoes and only then chop them. Separate the whites from the yolks and beat with salt into a thick foam. Combine the yolks, salt, chopped garlic in a bowl, add pumpkin and potatoes and stir until smooth. Then add the whites, mix and bake the pancakes in vegetable oil on both sides.

Ingredients:
600 g pumpkin,
2 eggs
5-7 tbsp. flour,
5-6 cloves of garlic,
salt, pepper, herbs - to taste.

Preparation:
Grate the peeled pumpkin on a fine grater, add eggs, spices, salt, garlic passed through a press, and finely chopped herbs. Stir until smooth. You should have a dough as thick as sour cream. Fry in vegetable oil until golden brown. Serve with sour cream.

Ingredients:
500 g pumpkin,
½ cup chopped green onions,
2 stacks flour,
1 stack kefir,
2 eggs
½ cup Sahara,
1 tsp baking powder,
salt.

Preparation:
Grate the peeled pumpkin on a fine grater, add all the ingredients and knead the dough as thick as sour cream. Fry until golden brown in vegetable oil.

Ingredients:
400 g pumpkin,
1 onion,
2 eggs
4-5 tbsp. flour,
½ tsp. ground red pepper,
½ tsp. ground ginger,
salt.

Preparation:
Grate the pumpkin and onion on a coarse grater and squeeze out the excess juice. Add the remaining ingredients to the vegetable mixture, mix well and bake the pancakes, as usual, in vegetable oil until golden brown.

Ingredients:
200 g pumpkin,
200 g oat flakes,
1 stack milk,
100 g flour,
3 eggs,
sugar, salt - to taste.

Preparation:
Pour milk over the oatmeal and let sit until it plumps up. Grate the pumpkin on a medium grater. Separate the whites from the yolks and beat with a pinch of salt until foamy. Combine all the ingredients, lastly add the whites, mix and fry in vegetable oil on both sides.

Ingredients:
500 g pumpkin,
4-5 tbsp. bran (wheat or oat),
2 tbsp. flour,
4 eggs,
1 bunch of green onions,
3-5 cloves of garlic,
salt, pepper - to taste.

Preparation:
Peel the pumpkin, remove seeds and pulp and grate on a fine grater. Pass the garlic through a press, finely chop the onion. Beat the eggs into a bowl, add bran, salt, pepper, and the rest of the ingredients, mix and let the dough stand for 30 minutes so that the bran swells and absorbs excess moisture. Then stir, add flour if the dough is runny, and fry the pancakes in vegetable oil until golden brown. Serve with sour cream.

Pumpkin pancakes with minced chicken sauce

Ingredients:
600 g pumpkin,
200-300 g minced chicken,
2 onions,
1 sweet pepper,
2 eggs
5-6 tbsp. flour,
½ bunch of parsley
salt, ground black pepper - to taste.

Preparation:
Grate the pumpkin on a coarse grater, add the egg, finely diced sweet pepper and chopped herbs. Season with salt and pepper. Cut one onion into small cubes and also add to the pumpkin. Add flour and stir. Add the second onion, grated or chopped using a blender, egg, salt and pepper to the minced chicken and mix well. Place a tablespoon of pumpkin mixture in a frying pan with hot vegetable oil, then a teaspoon of minced chicken on top of it. Flatten slightly and bake on both sides until golden brown.

Ingredients:
600 g pumpkin,
300 g chicken fillet without skin,
4 eggs,
4 tbsp. (with a slide) flour,
1 bunch of greens,
salt, ground black pepper, spices - to taste.

Preparation:
Boil the chicken fillet in a small amount of salted water with salt and spices. Cool and chop finely. Grate the pumpkin on a coarse grater, chop the onion using a blender. Combine all ingredients, mix, salt and pepper to taste, add spices. Fry the pancakes in a frying pan with vegetable oil, covered, until well cooked.

Pumpkin pancakes with ham

Ingredients:
400 g pumpkin,
200 g good ham,
2 eggs
100 g flour,
50 g butter,
salt, pepper - to taste.

Preparation:
Grate the pumpkin on a coarse grater, cut the ham into thin strips. Soften the butter by keeping it at room temperature for a while. Mix with the remaining ingredients, salt and pepper to taste. Bake the pancakes in vegetable oil until golden brown.

As you can see, there are many recipes for pumpkin pancakes, but that doesn't mean you can't come up with something completely original. Pumpkin is a unique vegetable that goes with almost any food, so you can create your own pumpkin pancakes with a variety of ingredients!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

We clean the pumpkin from peel and seeds. Grate on a coarse grater. The juice does not need to be squeezed out. Sprinkle with salt, granulated sugar and vanilla sugar. Mix.

Beat in the eggs. Mix all the contents of the bowl thoroughly.

All that remains is to add flour mixed with baking powder. I recommend sifting it.

Mix pumpkin dough. It turns out viscous and thick, but while we fry the pancakes, the pumpkin will release juice and the mass will not be so dense.

Before spooning the dough into the pan, be sure to stir it every time.. There is no need to add any more flour unless the dough becomes too liquid.

Heat a frying pan (preferably with a thick bottom). Pour a sufficient amount of vegetable oil into it. Then add a tablespoon of the mixture. Fry until a beautiful golden brown crust appears.

Turn the pumpkin pancakes over to the other side and fry until the same state.

You can serve this delicate sweet dish with sour cream, condensed milk, any sweet sauce or honey.

I lightly poured condensed milk over the pancakes and made my household happy.

As you can see, this recipe for pumpkin pancakes is simple, everything is prepared. So I advise you to try this delicacy too. This is a good breakfast or afternoon snack for the whole family.