Skip to content
Sweet pumpkin pancakes with blackberries recipe

Sweet pumpkin pancakes with blackberries recipe

55 ratings

These seasonal pancakes use pumpkin to give them a warm glow and sweet, squashy flavour. Stack 'em high with syrup and blackberries! See method

  • Serves 4
  • Takes 50 minutes
  • 384 calories / serving

Ingredients

  • 450g peeled pumpkin (or butternut squash), cut into 1cm cubes
  • 1 tbsp olive oil
  • 150g self-raising flour​
  • 150ml milk
  • 2 medium eggs
  • 10g salted butter
  • 300g blackberries
  • 200g 0% fat Greek yogurt
  • 4 tbsp honey or maple syrup, to serve
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    1620kj
    384kcal
    19%
  • Fat

    10g 14%
  • Saturates

    3g 17%
  • Sugars

    25g 28%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 56g Protein 14.3g Fibre 4.3g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the pumpkin with the oil and spread out in a single layer in a roasting tin. Cover with foil and bake for 20 mins, then remove the foil and continue to cook for 10 mins until the pumpkin is tender, with no liquid remaining in the tin. Leave to cool for 10 mins.
  2. Meanwhile, mix the flour and a pinch of salt in a mixing bowl and make a well in the centre. Crush the pumpkin in the tin with a potato masher or fork. Put in a jug with the milk and eggs, and whisk to combine evenly.
  3. Pour the pumpkin mixture into the centre of the flour bowl and whisk to make a smooth batter.
  4. Heat a large frying pan over a medium heat and use a piece of kitchen paper to wipe ¼ of the butter over the surface of the pan. Spoon 4-5 heaped tbsp of batter, well-spaced out in the pan, to make 4-5 pancakes. Cook for about 90 secs until golden underneath with bubbles forming on the surface; flip and cook for another 1 min. Transfer to a plate and cover with foil to keep warm while you cook the remaining pancakes.
  5. Stack the pancakes and serve with the blackberries, a little yogurt and a drizzle of honey or maple syrup.

Tip: Make your pancakes into pumpkin shapes. Spoon an extra 1 tsp batter into the pan while cooking to create stalks. Once cooked, spread half the batch with hazelnut chocolate spread, and cut faces out of the other half. Sandwich the halves together, and colour the stalks with green writing icing.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pancake recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus