Sweet Pumpkin Pancakes with Honey and Hazelnuts

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A stack of fluffy sweet pumpkin pancakes topped with honey and toasted hazelnuts.

I managed to steal twenty minutes from my busy schedule to make these sweet pumpkin pancakes.

Then I stole another thirty to photograph them. Luckily, the pictures didn't turn out too badly and, for once, I'm almost happy with the results!

I started with a savoury pancake recipe and somehow ended up with a sweet version because…

I didn't have any extra ingredients to style the photographs for the savoury ones.

Quite a good reason to improvise, if you ask me! Lorenzo was equally adaptable when he found himself facing a whole tower of pancakes for dinner.

These pumpkin pancakes are soft, fluffy and gently spiced with cinnamon, ginger and vanilla. I served them with honey and toasted hazelnuts, a combination that works beautifully with the sweetness of the pumpkin.

Want another option for your breakfast? Try my Orange and Yogurt Honey Pancakes.

Sweet Pumpkin Pancakes with Honey and Toasted Hazelnuts

Soft and fluffy pumpkin pancakes, flavoured with warm spices and topped with honey and toasted hazelnuts.

Recipe details

  • Yield: 6 servings

  • Preparation time: 15 minutes

  • Resting time: 5 minutes

  • Cooking time: Approximately 20 minutes

  • Total time: Approximately 40 minutes

Ingredients

  • 250 g roasted pumpkin purée

  • 1 egg

  • 250 ml milk

  • 150 g plain flour

  • 40 g sugar

  • 1 teaspoon baking powder

  • ½ teaspoon ground ginger

  • ½ teaspoon ground cinnamon

  • Seeds from ½ vanilla pod

  • Oil or butter, for greasing the pan

To serve

  • Honey, to taste

  • Toasted hazelnuts, roughly chopped

Method

  1. Sift the flour, baking powder, ginger and cinnamon into a bowl.

  2. In a separate bowl, beat the egg with the sugar. Stir in the pumpkin purée and gradually add the milk.

  3. Pour the wet ingredients into the dry ingredients and mix until combined, taking care to avoid lumps. Leave the batter to rest for 5 minutes.

  4. Meanwhile, heat a small frying pan or pancake pan and grease it lightly with oil or butter.

  5. Pour a little batter into the hot pan, allowing it to spread to the size you prefer.

  6. When the first bubbles appear on the surface, spoon a little more batter into the centre of the pancake. Let it set slightly, then carefully flip it over.

  7. This is the little trick that helps make the pancakes thick and fluffy rather than flat and thin!

  8. Cook for another minute, then transfer to a plate. Repeat with the remaining batter.

  9. Stack the pancakes and finish with honey and toasted hazelnuts.

Serve warm and enjoy!

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