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Pumpkin spice pancakes

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  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian

These spiced pancakes are an easy and tasty way to enjoy more veg in your day – and delicious topped with whipped cream and maple syrup.

  • Serves10
  • Cook time20 minutes
  • Prep time10 minutes
Pumpkin spice pancakes

Ingredients

  • 1 1/2 cups (225g) self-raising flour
  • 1/4 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp ground ginger
  • 2 free-range eggs, lightly whisked
  • 1 cup (250ml) milk
  • 1 cup mashed pumpkin
  • 50g butter, melted
  • Whipped cream, to serve
  • Maple syrup, to serve

Nutritional information

Per pancake: Energy: 637kJ/152 Cals (7%), Protein: 4g (8%), Fat: 6g (9%), Sat Fat: 3g (13%), Carb: 21g (7%), Sugar: 2g (2%), Dietary Fibre: 0.2g (1%), Sodium: 70mg (4%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the flour, bicarbonate of soda, cinnamon, allspice and ginger in a large bowl. Make a well in the centre. Whisk the egg and milk in a medium bowl. Pour into the well and whisk until smooth. Add the mashed pumpkin to the flour mixture and stir until just combined.

  2. Step 2

    Place a large non-stick frying pan over medium heat. Brush with a little melted butter. Pour two 1/3 cup (80ml) portions of the batter into the pan, allowing room for spreading. Cook for 2 mins or until bubbles appear on the surface of the pancakes. Turn and cook for a further 1-2 mins or until golden and cooked through. Transfer to a plate and loosely cover with foil to keep warm. Repeat with remaining butter and batter to make 8 more pancakes.

  3. Step 3

    Transfer the pancakes to a serving platter. Top with whipped cream and drizzle with maple syrup to serve.

Recipe tip

COOK. STORE. SAVE
Cook it right:
You’ll need about 500g pumpkin, boiled or steamed, to make 1 cup mashed pumpkin. To ensure there’s not too much excess liquid in the mash, drain the pumpkin for about 15 mins before mashing.

Pumpkin spice pancakes

Pumpkin spice pancakes
  • Serves10
  • Cook time20 minutes
  • Prep time10 minutes
Ingredients
  • 1 1/2 cups (225g) self-raising flour
  • 1/4 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp ground ginger
  • 2 free-range eggs, lightly whisked
  • 1 cup (250ml) milk
  • 1 cup mashed pumpkin
  • 50g butter, melted
  • Whipped cream, to serve
  • Maple syrup, to serve
    Description

    These spiced pancakes are an easy and tasty way to enjoy more veg in your day – and delicious topped with whipped cream and maple syrup.

    Method
    1. Step 1

      Combine the flour, bicarbonate of soda, cinnamon, allspice and ginger in a large bowl. Make a well in the centre. Whisk the egg and milk in a medium bowl. Pour into the well and whisk until smooth. Add the mashed pumpkin to the flour mixture and stir until just combined.

    2. Step 2

      Place a large non-stick frying pan over medium heat. Brush with a little melted butter. Pour two 1/3 cup (80ml) portions of the batter into the pan, allowing room for spreading. Cook for 2 mins or until bubbles appear on the surface of the pancakes. Turn and cook for a further 1-2 mins or until golden and cooked through. Transfer to a plate and loosely cover with foil to keep warm. Repeat with remaining butter and batter to make 8 more pancakes.

    3. Step 3

      Transfer the pancakes to a serving platter. Top with whipped cream and drizzle with maple syrup to serve.