Pumpkin pancakes (fritters).


Give your breakfast staple an Autumn twist!

What sounds better than pancakes? Pumpkin pancakes!
They are delicious, super easy to make, and addition of freshly cooked pumpkin gives them a healthy twist.


- 5 teaspoons of sugar
- 2 cups of flour
- 2 or 3 tablespoons of cooked pumpkin (or store-bought pumpkin puree)
- 100ml of milk
- water (optional, if the mixture is too thick)
- 1 teaspoon of cinnamon
- olive oil/ vegetable oil for frying (up to 3 tablespoons)
- sugar/ powdered sugar for dusting (up to 2 tablespoons)


Cook small pumpkin or squash in a slow cooker (you can also use store-bought pumpkin puree). Pour 50 ml of water into a crockpot, put pumpkin (with skin on) inside the cooker, close the lid, and cook for 1hr or 1,5hr on high /+ 2hrs on low. Pierce pumpkin with a skewer or fork to check if it's fully cooked.

When it's done, leave it to cool, cut it in half, and scoop out the seeds. Then scoop out up to 3 tablespoons of pumpkin's flesh (you can freeze the rest for later).

Mix in cooked pumpkin with 2 cups of flour, 5 teaspoons of sugar, 100 ml of milk, and 1 teaspoon of cinnamon.

Mix it well (you can use a hand mixer), until the batter is smooth.

Heat olive/vegetable oil in the pan. Using tablespoon transfer batter onto the hot pan (it takes roughly 3 tablespoons of mixture to form 1 pancake) and fry your pancakes for up to 3 minutes on each side until they are golden brown.

Carefully transfer them onto a plate. Let them cool off for half a minute and then use paper towels to soak any excess fat. Sprinkle additional sugar or powdered sugar over each pancake and serve them while they're still warm.

Bon appetit!