Discover a new take on breakfast with these delightful pumpkin pancakes with yogurt. A simple twist—adding pumpkin—brings a burst of color, flavor, and nutrition to your usual pancake recipe. Not only is pumpkin packed with vitamins, but its natural sweetness and vibrant orange hue make these pancakes a visual and taste sensation. Perfect for a cozy family breakfast or a sweet treat to share with friends, these pancakes are sure to bring smiles to the table.
Ingredients for 6 Servings
- 220g all-purpose flour
- 2 large eggs
- 600ml yogurt
- 250g pumpkin
- 3 tbsp vegetable oil
- 2 tbsp sugar
- ½ tsp baking soda
- ½ tsp salt
Equipment
- Oven
- Baking dish
- Immersion blender
- Mixing bowl
- Whisk or electric mixer
- 18 cm non-stick frying pan
- Spatula
Read also: Ultimate Guide to the Best Smoothie Recipes for Weight Loss and Detox
Step-by-Step Cooking Instructions pumpkin pancakes with yogurt
Step 1:
Preheat the oven to 200°C. Peel and dice the pumpkin into small cubes. Place in a baking dish and roast for 20 minutes, or until soft. Once tender, blend the pumpkin into a smooth purée using an immersion blender. Allow it to cool.
Step 2:
In a large bowl, beat the eggs with salt and sugar until the sugar fully dissolves. Add the cooled pumpkin purée and mix well.
Step 3:
Pour the yogurt into the bowl and stir to combine. Sift the flour and baking soda into the mixture and mix until smooth, ensuring no lumps remain. Finally, stir in the vegetable oil and let the batter rest for 5 minutes.
Step 4:
Heat a non-stick frying pan over high heat for 1-2 minutes, then reduce the heat to medium. Lightly grease the pan with oil. Pour a small amount of batter into the pan and swirl to cover the surface evenly.
Step 5:
Cook the pancake for 1-1.5 minutes until bubbles form on the surface. Gently loosen the edges with a spatula and flip the pancake. Cook for another 45 seconds to 1 minute. Transfer to a plate and continue with the remaining batter.
Tips & Variations
For the best results, choose richly colored pumpkins like butternut squash, which provides a sweet and flavorful base for your pancakes. If you’re in a hurry, canned pumpkin purée works well as a substitute. You can also enhance the flavor with a pinch of cinnamon or nutmeg.
Pumpkin pancakes with yogurt
Equipment
- Oven
- Baking dish
- Immersion blender
- Mixing bowl
- Whisk or electric mixer
- 18 cm non-stick frying pan
- Spatula
Ingredients
- 220 g all-purpose flour
- 2 large eggs
- 600 ml yogurt
- 250 g pumpkin
- 3 tbsp vegetable oil
- 2 tbsp sugar
- ½ tsp baking soda
- ½ tsp salt
Instructions
Step 1:
- Preheat the oven to 200°C. Peel and dice the pumpkin into small cubes. Place in a baking dish and roast for 20 minutes, or until soft. Once tender, blend the pumpkin into a smooth purée using an immersion blender. Allow it to cool.
Step 2:
- In a large bowl, beat the eggs with salt and sugar until the sugar fully dissolves. Add the cooled pumpkin purée and mix well.
Step 3:
- Pour the yogurt into the bowl and stir to combine. Sift the flour and baking soda into the mixture and mix until smooth, ensuring no lumps remain. Finally, stir in the vegetable oil and let the batter rest for 5 minutes.
Step 4:
- Heat a non-stick frying pan over high heat for 1-2 minutes, then reduce the heat to medium. Lightly grease the pan with oil. Pour a small amount of batter into the pan and swirl to cover the surface evenly.
Step 5:
- Cook the pancake for 1-1.5 minutes until bubbles form on the surface. Gently loosen the edges with a spatula and flip the pancake. Cook for another 45 seconds to 1 minute. Transfer to a plate and continue with the remaining batter.