Hokkaido Pumpkin Pancakes
These fluffy Hokkaido Pumpkin Pancakes are soft, tender, and packed with naturally sweet pumpkin flavour and warm spices. Perfect for a cozy autumn breakfast or weekend brunch, they’re delicious served with butter, maple syrup, or your favourite toppings.
Ingredients
- 1 cup (125 g) all-purpose flour
- ½ cup (120 g) Hokkaido pumpkin purée
- ½ cup (120 ml) milk, or as needed* see notes
- 1 egg
- 2 tbsp sugar or maple syrup
- 2 tbsp 28 g melted butter
- 1½ tsp baking powder
- ¼ tsp pumpkin pie spice optional* see notes
- 1 tsp vanilla extract
- A pinch of salt
- Butter or oil for cooking
Instructions
Prepare the dry ingredients
- In a medium-sized bowl, combine the flour, baking powder, pumpkin pie spice, and salt. Whisk until evenly mixed, then set aside.1 cup (125 g) all-purpose flour, 1½ tsp baking powder, ¼ tsp pumpkin pie spice, A pinch of salt
Prepare the wet ingredients
- In a large mixing bowl, whisk together the Hokkaido pumpkin purée, egg, sugar (or maple syrup), melted butter, and vanilla extract until smooth and well combined.½ cup (120 g) Hokkaido pumpkin purée, 1 egg, 2 tbsp sugar or maple syrup, 2 tbsp 28 g melted butter, 1 tsp vanilla extract
Combine the ingredients
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Gently stir until just combined.½ cup (120 ml) milk, or as needed* see notes
- Be careful not to overmix the batter. A few small lumps are perfectly fine and will help keep your pancakes light and fluffy.
Cook the pancakes
- Heat a non-stick frying pan over medium-low heat and lightly grease it with butter or oil.Butter or oil
- Pour approximately ¼ cup of batter into the pan for each pancake. Cook for 2–3 minutes, or until bubbles begin to appear on the surface and the edges look slightly set.
- Carefully flip and cook for another 1–2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, lightly greasing the pan as needed.
Serve and enjoy!
- Stack the warm pancakes on a serving plate. Add a small pat of butter, drizzle generously with maple syrup, and finish with a sprinkle of cinnamon if desired.
- Enjoy while warm!
Serving Ideas
- Make your pumpkin pancakes extra special with your favourite toppings:
- Classic: Butter and maple syrup for a simple, delicious combination.
- Fruity: Fresh berries, sliced bananas, or caramelized apples.
- Nutty: Chopped pecans or walnuts for a little crunch.
- Extra cozy: Whipped cream with a sprinkle of pumpkin pie spice.
- Sweet treat: Chocolate chips or a drizzle of honey.
Notes
*Milk quantity: The amount of milk may vary depending on the moisture content of your pumpkin purée. Start with ½ cup and add a little more if needed to achieve a thick but pourable batter.
*Pumpkin pie spice substitute: If you don't have pumpkin pie spice, you can make your own by using ¼ teaspoon cinnamon along with a small pinch each of ground nutmeg, ginger, and cloves.
Pumpkin purée: Make sure your pumpkin purée is smooth and not too watery for the best results.
Tips for the Best Pumpkin Pancakes
- Use smooth pumpkin purée: Smooth purée creates a tender, soft pancake texture. Homemade Hokkaido pumpkin purée works beautifully.
- Avoid overmixing: Stir the batter gently until the ingredients are just combined. Overmixing can make pancakes dense and less fluffy.
- Cook over medium-low heat: Pumpkin makes the batter slightly thicker, so gentle heat allows the pancakes to cook evenly without burning.
- Adjust the consistency: If the batter seems too thick, gradually add a little extra milk until it reaches a pourable consistency.
- Choose good-quality pumpkin: Hokkaido pumpkin has a naturally sweet, nutty flavour that makes these pancakes especially delicious.
- Refrigerator: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezer: Allow the pancakes to cool completely, then freeze in an airtight container or freezer bag for up to 2 months. Place parchment paper between pancakes to prevent sticking.
- Reheating: Reheat in a frying pan over low heat, in the microwave, or in a toaster until warmed through.