Savoury pumpkin pancakes are toddler friendly (Mini Jones can eat a surprising about at one sitting!) and a great finger food. The whole family love pancakes, from basic English pancakes that we enjoy savoury or sweet, to ham and cheese buckwheat pancakes.
These savoury pumpkin pancakes use pumpkin puree – which is pretty easy to make (see tip below) and lasts for 3-6 months in the freezer, so I tend to make double the amount then freeze half to use later.
I use cornflour in the recipe as I tend to find Australian flour heavier then other country’s flours. If you don’t have cornflour you can use potato starch, tapioca starch or rice flour.
This recipe serves 2 adults and 1 toddler.
Leftover pumpkin ideas
- Roast any leftover pumpkin and sprinkle over a salad or make in to this silky roast pumpkin soup or cook with carrot to make this pumpkin carrot soup.
- Grated raw pumpkin makes delicious pumpkin muffins, think carrot cake but made with pumpkin!
Savoury Pumpkin Pancakes
- 100g (¾c plus 2 tbsp) plain flour
- 20g (2 tbsp) cornflour
- 2 teaspoon baking powder
- 20g (3 tbsp) parmesan finely grated
- 200g (¾c) pureed pumpkin
- 1 large egg beaten
- 250ml (1c) milk
- olive oil for frying
- In a large bowl, mix the flour, cornflour, baking powder, and parmesan together.
- In a seperate bowl, mix the pumpkin puree with the egg and milk and whisk until well combined.
- Pour the wet ingredients over the flour mixture, then stir lightly to combine.
- Heat a non stick frying pan over a medium heat and add a little olive oil (about a tsp). Place tablespoonfuls of the batter in the pan – depending on size of pan you can cook 2-3 pancakes at a time.
- Cook for 2-3 minutes until the underside is golden, then flip over and cook for another 1-2 minutes.