I love savory pancake. I already posted corn pancake, mushroom pancake. Today I want to post pumpkin pancake. Even though not much local produce available in SG one thing about Singapore is you can get most of the vegetables almost around the year. You can get different country products. I love Australia or Japan pumpkin. If it is fresh you can eat raw. Back to recipe this is very simple and you can do it as snack or breakfast or brunch.
Ingredients
Pancake flour – 1 to 1.5 cup (make sure it is not sweet version)
Garlic salt as required
Garlic powder – 1 teaspoon
Onion powder – 1/2 teaspoon (you can use fresh onion 1 to 2 tablespoon)
Green chillies – 1 to 2 (finely chopped)
Thinly chopped Pumpkin – 2 cup
Oil as required for shallow frying
Sugar – 1.5 teaspoon
Water as required
Method:
Add salt and sugar to thinly sliced pumpkin. Mix well. Keep it aside for 10-15 mins. You will see some water it is ok don’t drain. Add green chillies, pancake flour (first add 1 cup) mix well. The batter has to be think. So if required add water ( I have used 1/4 cup water) if your pumpkin leaves more water u can add rest of the flour. I have used 1.5 cup flour
Heat flat pan. When it is hot take a 2 tablespoon of pancake dough and spread it on the pan. Sprinkle oil around it. Let it cook well. Turn to other side and cook it.
10 Replies to “pumpkin pancake – Easy breakfast / brunch recipe”
very delicious and interesting pumpkin pancakes 🙂 looks yummm and love the presentation !!
Yum yummy ?
pumpkin pancake looks lovely. Yumm and nice presentation
Tasty pancakes, with the addition of pumpkin the pancakes turned out so healthy.
very interesting and delicious pancake..nice 🙂
Healthy and delicious pancakes…Can I use Wheat flour instead of pancake flour?
Hi Kaveri, I haven't personally tried with Pumpkin but tried with bottle gourd it tastes good so I guess you can.. if u want to have crispy one add rice flour with wheat flour
Yummy and healthy pancake . love it
Look amazing and yummy.
Yummy and tasty pancake…:)