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    Home » Lunch Box Ideas

    Savoury Pumpkin Pancakes

    By Robyn | Published: May 28, 2021 | Modified: Jul 28, 2022

    TO THE RECIPE
    pin for savoury pumpkin pancakes showing them served on a dish, salad leaves on another dish
    These delicious savoury pumpkin pancakes are really easy to make, and are the perfect breakfast, lunch or supper for the whole family!
    savoury pancakes on black and white plate in centre of image with two pancakes on the bottom right hand corner and four in the top left

    I know my last recipe was for pancakes (these ham and cheese galettes) but I seem to be making various types of pancakes pretty frequently at the moment. Not only are they toddler friendly (Mini Jones can eat a surprising about at one sitting!) and a great finger food, the whole family love pancakes, whatever the time of day – which is always a winner in my book as it means less cooking for me!

    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!
    three savoury pumpkin pancakes on black and white spotty plate with other pancakes in the bottom right hand corner

    Savoury Pumpkin Pancakes

    Author: Robyn

    These savoury pumpkin pancakes with pumpkin puree are a delicious lunch for kids and baby led weaning
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Course brunch, Lunch, Snack
    Cuisine modern english/australian
    Servings 4 people
    Calories 198 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    Parmesan – if not making these pancakes for baby led weaning, I recommend adding extra parmesan: use 30g/4 tablespoon grated parmesan cheese in this recipe.

    Nutrition

    Calories: 198kcalCarbohydrates: 31gProtein: 8gFat: 5gSaturated Fat: 2gTrans Fat: 1gCholesterol: 51mgSodium: 336mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 4456IUVitamin C: 5mgCalcium: 268mgIron: 2mg
    Keyword baby led weaning, baby led weaning pumpkin, pumpkin, savoury pancakes, Toddler finger food

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Lorraine @ Not Quite Nigella says

      March 05, 2019 at 12:26 pm

      I love the addition of pumpkin and parmesan. Perfect for shrove tuesday!

      Reply
      • Robyn says

        March 05, 2019 at 5:44 pm

        Thank you Lorraine!

        Reply
    2. Alexandra @ It's Not Complicated Recipes says

      March 01, 2019 at 3:58 pm

      These sound so incredibly delicious! I have never had a pumpkin pancake before, but I will certainly be changing this soon! YUM!

      Reply
      • Robyn says

        March 02, 2019 at 8:15 am

        Thankyou Alexandra!

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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