Not only soups, main courses, salads and cereals are prepared with pumpkin. Baking made from its pulp turns out simply amazing. In this section we offer 7 recipes for making pumpkin pancakes.

Modern housewives value “quick” recipes for preparing various dishes. And pancakes with pumpkin on kefir can be made in half an hour.

• half-liter package of kefir;
• 0.35 kg pumpkin pulp;
• egg;
• flour;
• lean fat;
• sugar and salt;
• a little soda.

Making quick pumpkin pancakes:

1. Grind the pumpkin pulp, mix with the egg, sprinkle with sugar and salt.
2. Pour in kefir, add soda and mix.
3. Add enough flour to make the mixture a little thicker than for regular pancakes, adding lean fat in portions.
4. Pour some of the mixture into the pan, fry on one side, then turn over with a spatula.

Attention! Before placing the pancake dough on the surface of the frying pan, it must be well heated.

The most tender pancakes with pumpkin are made with milk.

To prepare a dish for dessert you will need the following products:

• 3 glasses of milk;
• 0.3 kg pumpkin;
• a glass of wheat flour;
• egg;
• sugar and salt;
• soda;
• lean fat.

Prepare thin pancakes with pumpkin in milk:

1. We cut the pumpkin pulp into pieces, simmer, and then twist in a blender, or pass through a meat grinder.
2. Beat the egg, mix with pumpkin puree and flour.
3. Dilute the mixture with milk to the desired consistency, add sugar, salt and soda, and add lean fat.
4. Fry the pancakes in a hot frying pan.

On a note. If the dough turns out thick, it is permissible to dilute it with a small amount of boiled water.

Religious fasting is not a reason to give up the pleasure of eating pancakes. In this case, you can make the baked goods lean, without adding milk and eggs.

You will need to take the following components:

• pumpkin pulp;
• cereals;
• filtered water;
• baking powder;
• sugar and salt.

How to make lean pancakes with pumpkin:

1. Grind the oatmeal with a mixer and pour boiling water over it.
2. Boil the pumpkin pulp and put it in a blender.
3. Mix the puree with soaked oatmeal, add baking powder, sugar and salt.
4. We dilute the dough with a small amount of water and fry the pancakes in lean fat.

On a note. Filtered water can be replaced with potato water or soy milk.

Pancakes with pumpkin with yeast

To make pumpkin pancakes soft and fluffy, you need to make them with yeast dough.

For this you will need the following products:

• glass of water;
• 2 glasses of kefir;
• pumpkin pulp;
• 30 g yeast;
• egg;
• flour;
• salt and sugar;
• lean fat.

How to make yeast-based pumpkin pancakes:

1. Heat the water, add yeast, sugar and salt, stir.
2. Stew the pumpkin and grind until pureed.
3. Beat the egg in a deep bowl and pour in the kefir.
4. Add the suitable dough and pumpkin to the composition, add a little lean fat.
5. Using flour, bring the dough to the desired consistency and let it stand for half an hour, and then proceed to frying.

Advice. To make pancakes, it is better to use compressed rather than powdered yeast.

With pumpkin filling

You can make regular spring rolls with pumpkin and rice.

For the dish you will need:

• 3 glasses of milk;
• egg;
• 1.5 cups flour;
• lean fat;
• sugar;
• soda and salt;
• pumpkin pulp;

Prepare pancakes with pumpkin filling:

1. Boil the rice, simmer the pumpkin and turn it into puree, then mix the filling ingredients, add sugar and let cool.
2. Beat the egg in a bowl, add flour, sugar, soda and salt, mix.
3. Add milk in small portions, break up the lumps, then add lean fat and fry the portions in a frying pan.
4. We put pumpkin-rice filling into each pancake and roll it into a tube.

Instead of rice, you can mix pumpkin with any dried fruits or nuts. And if the pancakes are unsweetened, you can add melons to the minced meat.

No added eggs

Delicious pancakes can be made without eggs, using milk dough.

To do this you will need the following components:

• 0.6 l milk;
• 0.25 kg pumpkin pulp;
• Wheat flour;
• a little potato starch;
• soda;
• sugar and salt;
• lean fat.

So, let's prepare pumpkin pancakes without adding eggs:

1. Grind the pumpkin pulp on a grater, add salt and sprinkle with sugar.
2. Add milk, soda and lean fat, stir.
3. Add starch, add the required amount of flour, so that the dough turns out thicker than for regular pancakes.
4. Distribute some of the liquid mass over the frying pan, fry, then carefully turn over with a spatula and continue cooking.

On a note. You can add mashed boiled potatoes to the pancakes or chop the tubers on a fine grater.

Dietary pumpkin pancakes

To prepare dietary pumpkin pancakes you will need buckwheat flour. It contains virtually no gluten, so to make the dough homogeneous, it will need to be mixed with a wheat base.

Prepare:

• a glass of milk;
• 2 glasses of water;
• pumpkin pulp;
• egg;
• vegetable fat;
• wheat and buckwheat flour in equal parts;
• baking powder;
• sugar and salt.

Preparing a dietary dessert from pumpkin with buckwheat flour:

1. Simmer the pumpkin until soft, then puree it in a blender with a glass of milk.
2. Add beaten egg, sugar, salt and baking powder to the mixture, pour in vegetable fat.
3. Add the mixture of buckwheat and wheat flour to the mixture and stir until smooth.
4. We dilute the dough with water to a semi-liquid mass and fry fluffy pancakes in a hot frying pan.

The pancakes will turn out not light golden, but brown. This does not mean that the dish is burnt; buckwheat flour gives this color.

Seasonings such as cinnamon and vanilla will help give the dessert a unique aroma and a light, pleasant taste. You can serve pancakes by sprinkling them with powdered sugar, crushed nuts or coconut flakes, topping them with chocolate or cream glaze, honey or sour cream.

One of my friends, a pumpkin lover, made pumpkin pancakes with milk today and sent me this wonderful recipe. It is prepared with milk, the fat content of which does not matter. These pancakes are made with baking powder using milk, so no yeast or soda is added, which is very important for many. Therefore, if you still have pumpkin or you often buy it for different dishes, then be sure to try the pancakes.

This is actually a quick and tasty recipe for pumpkin pancakes, which makes them very tender and does not necessarily require any filling. The recipe for pumpkin pancakes is made with already boiled pumpkin, so take care of this in advance, everything else is added during the process. This is a great way to feed your kids healthy pumpkin, even if they don’t like it, they still won’t guess what it’s made of. After all, it is completely imperceptible in pancakes; it only makes the structure of the pancakes more delicate, which is good news.

Ingredients:

• Chicken eggs – 2 pcs.
• Sugar – 2 tbsp
• Vanilla sugar – 1 tsp
• Salt – 1.4 tsp
• Thick pumpkin puree – 200 ml. (5 tbsp)
• Milk – 300 ml.
• Wheat flour – 140 – 150 g
• Baking powder – 2 tsp
• Refined vegetable oil – 2 tbsp
• Butter – 10 g

Step-by-step recipe for pumpkin milk pancakes

To make pumpkin pancakes, I prepare puree, for this I take 250 grams of peeled pumpkin, cut it into cubes and put it in a pan. Then pour in hot water to cover it by about half, cover with a lid and simmer for 10 minutes over low heat. After this, I drain the water and puree the pumpkin in a blender or grind through a sieve. By the way, I advise you to take it in bright orange color. Next, I take a deep bowl, beat eggs into it, add salt, sugar and vanilla sugar, beat it all well with a whisk.

Then I add pumpkin puree, stir, add milk and mix again.

Now I sift the flour into this bowl with the addition of baking powder. I knead the dough well with a whisk so that the baking powder is evenly distributed, thanks to this the pancakes with pumpkin in milk will be very tender.

After this, I add vegetable oil and melted butter. The dough should have the consistency of liquid sour cream, it should spread moderately quickly over a heated frying pan; if it spreads too quickly, you need to add flour; if the dough spreads slowly, it means it is too thick and you need to add just a little milk. That's the whole recipe for pancakes with pumpkin, now all that's left is to bake them.

I bake them in a well-heated frying pan, which I grease with refined vegetable oil for the first pancake. The thickness turns out to be several millimeters; they should not be baked very thin. I take a little more than half a ladle of dough and pour it into the middle of the hot frying pan, then spread the dough around in a quick circular motion.

You need to turn them over to the other side when the surface of the poured dough has become matte and the edges are slightly browned. As you can see, their pumpkin pancake recipe is really quick and tasty, and you can’t doubt the taste.

From this amount of ingredients I got 12 pieces with a diameter of 20 cm. Pancakes with pumpkin in milk are very tasty, bright, aromatic and with slightly crispy edges. Quite self-sufficient to do without filling. It is better to serve them with rustic non-acidic sour cream, honey or ice cream. Bon appetit!

Break the egg into a suitable size container, add granulated sugar, vanilla sugar and salt.

Using a pastry whisk, beat the egg, sugar and salt until smooth.

Add pumpkin puree to the egg mixture and mix with a pastry whisk.

Sift the required amount of flour, previously mixed with baking powder, into the pumpkin-egg mixture and mix with a pastry whisk. The result is a fairly thick yellow dough.

Dilute the pumpkin dough with milk, which is preferably preheated until warm, to the consistency of pancake dough, pouring milk in portions and whisking with a pastry whisk.

Let the prepared pancake batter sit for about 30 minutes.

The dough must be allowed to stand for the gluten proteins to swell, which has a positive effect on the quality of the dough and the final result.

After preheating the frying pan over the fire, grease it with vegetable oil using a pastry brush and pour a portion of pancake dough (about 2-2.5 tablespoons for a frying pan with a diameter of 18 centimeters) into the center and, tilting the frying pan in different directions, distribute the dough over its entire area . Fry the pancake until a color (brown) appears around the edge of the pancake.

Using a pastry spatula, insert it under the pancake, into the very center, and turn it over to the other side. Fry until this side is browned. Fry the rest of the products in the same way.

Remember that the pancake on the other side cooks twice as fast.

Place the pancakes in a stack on a plate, brushing each one with butter using a pastry brush.

Serve pumpkin pancakes to the table. Bon appetit!

Pumpkin is stored very well not only in the fall, but throughout the winter until spring. It can always be stored in a dark place, or cut in the refrigerator. Almost at any time of the year you can buy it in the vegetable department of the supermarket or at the grandmother's market.

The peeled pumpkin must be washed, cut into small cubes, placed in a saucepan and filled with water. Add a little salt and cook on the stove until tender. In addition, you can bring it to readiness, if desired, by steaming it. If you have a frozen piece, this option is also suitable for dough.


While the pumpkin is languishing on the stove, it’s time to prepare the dough. Place chicken eggs and granulated sugar in a cup, beat with a mixer at maximum speed until fluffy foam appears.


Add cow's milk to the sugar and egg mixture. Note that it should be warm. Before adding it to the dough, we boiled and cooled the milk to room temperature.


Mix the ingredients using a spatula, add salt and vegetable oil. It is the vegetable oil in the dough that determines that when baking pancakes, they will not stick to the pan.


The finished pumpkin must be crushed using a blender into a uniform puree. Before grinding, drain off excess water after cooking.


Add puree to bowl with ingredients. Mix.


Mix flour with a pinch of baking soda, sifting, add into the dough in portions. The consistency of the dough should be thick, reminiscent of pancake or cake dough.


Add hot boiled water in a small stream to the thick dough and quickly stir until smooth. It is best to entrust the entire process of kneading the dough to a mixer. After adding hot water, the dough will be fluffy, with small bubbles. It will become thinner, like traditional pancakes with milk.


Grease a baking pan with vegetable oil, use a ladle to place a little dough, let it spread over the entire surface of the pan and bake on both sides.


Grease the finished pancakes with pumpkin generously with butter and stack them on top of each other.


Serve hot with sour cream or jam. If desired, you can soak it in condensed milk and cut into triangles like a cake!


Bon appetit! Happy days of Maslenitsa!

Pumpkin pancakes are a homemade dish that children love. And adults are not averse to eating them. This delicacy can be filled with sweet or savory fillings and come in different shapes and sizes.

Yeast-free pancakes

To make pumpkin pancakes, you will need the following ingredients:

• 300 grams of pumpkin pulp;
• 3 eggs;
• 30 grams of sugar;
• 250 milliliters of milk;
• 150 grams of flour;
• 60 milliliters of vegetable oil (about 4 tablespoons);
• A pinch of soda;
• Vinegar;
• Vanillin;
• Salt.

Cooking process:

1. The pumpkin is cleaned, grated, placed in a saucepan and sent to the fire. Milk (2 tablespoons) is added to it. Cooking time for pumpkin is a few minutes.
2. When the pumpkin is ready, it is removed from the saucepan, cooled a little and ground through a sieve. Beaten eggs with sugar are added to the resulting puree.
3. The resulting mass is combined with flour, vegetable oil (no more than 1 tablespoon) and vanillin. Everything is thoroughly mixed.
4. Add baking soda and salt to the finished dough. The pancake dough should resemble liquid sour cream.
5. Pancakes are fried in a well-heated frying pan on both sides.

This is perhaps the simplest recipe for making delicious pancakes. It is better to serve them warm, garnished with berries or fruits, and topped with sour cream.

Yeast pancakes

On culinary websites you can find photos of fluffy pancakes that look very appetizing. They are very easy to prepare. And if you make them based on pumpkin, then the pancakes will also be healthy.

So, to prepare yeast pancakes you will need:

• 250 grams of pumpkin;
• 120 grams of sugar;
• 1 egg;
• 10 grams of dry yeast;
• 300 – 350 grams of flour;
• Half a packet of vanilla sugar;
• 40 grams of sugar;
• Salt.

Despite the fact that yeast is used in the recipe, preparing pancakes is very simple:

1. First you need to clean and chop the pumpkin. Boil it until tender, let the excess water leave and grind the main ingredient to a puree. This can be done using a blender. If you don’t have it on hand, you can grind the pumpkin through a strainer.
2. The dough is prepared as follows: milk is heated, dry yeast is dissolved in it, a little salt, sugar, and 100 grams of flour are added. All ingredients are thoroughly mixed. The container with the dough is covered with a towel and set aside for 30 minutes.
3. The white is separated from the yolk and beaten with a pinch of salt until it turns into a dense foam. The yolk is ground with regular and vanilla sugar.
4. When the dough is ready, add pumpkin puree, the remaining flour, and the yolk ground with sugar. The mixture is thoroughly mixed and the whipped egg white is slowly introduced into it.
5. In order for the dough to rise well, you need to set it aside for another 30 minutes, after which you can grease the heated frying pan with vegetable oil and start preparing pancakes.

Savory pancakes

Most recipes suggest making simple pumpkin pancakes, which are more of a dessert. But you can use it to prepare an equally tasty salty dish with spicy notes.

And for this you will need the following products:

• 500 grams of pumpkin;
• 2 eggs;
• 10 grams of turmeric;
• 1 onion;
• 100 milliliters of vegetable oil;
• 100 milliliters of milk;
• A pinch of salt;
• 120 grams of flour;
• 100 grams of hard cheese;
• Bacon.

Prepare savory pancakes as follows:

1. Peeled, sliced ​​pumpkin must be boiled or baked. Then blend it in a blender until smooth.
2. Milk and eggs are added to pumpkin puree, as well as turmeric, salt and flour. Everything is thoroughly mixed. The dough should have a thick consistency.
3. You also need to add an onion to the dough, for chopping which a blender is suitable, as well as grated cheese. For this dish, it is recommended to use hard cheeses.
4. Pancakes are fried in vegetable oil.

The savory pancakes are served warm. They can be supplemented with fried chopped bacon or herbs.

Turmeric is not the main ingredient, so if it is absent, the taste of the dish will not be affected. This spice is used to give the pancakes a rich color.

Pumpkin Potato Pancakes

To make pumpkin pancakes with potatoes you will need the following products:

• 250 grams of pumpkin;
• 250 grams of potatoes;
• 2 eggs;
• 2 onions;
• 50 grams of flour;
• Salt pepper.

In order to prepare vegetable pancakes, the main ingredient of which is pumpkin, you need:

1. Wash and peel the pumpkin and potatoes. Grate the vegetables on a fine grater. To ensure that the dough is not watery, the chopped vegetables are transferred to a colander and set aside for 5 minutes until the excess water is gone.
2. The vegetable mixture is transferred to a container, eggs are driven into it, flour and finely chopped onion are added. The dough is brought to taste - salt, pepper, mix well.
3. Pumpkin and potato pancakes are fried in vegetable oil.

Vegetable pancakes are served hot with sour cream and herbs.

To make the dish more satisfying, you can add chopped meat to the dish.

Quick pumpkin pancakes

Ingredients:

• 0.3 kilograms of fresh pumpkin pulp
• 3 fresh chicken eggs
• one and a half tablespoons of granulated sugar
• faceted glass of milk
• faceted glass of wheat flour
• 60 grams of vegetable oil
• a pinch of baking soda
• vinegar for extinguishing
• vanillin on the tip of a knife
• a little salt to taste

Recipe:

1. The pumpkin pulp is crushed using a fine grater and placed in a saucepan, two tablespoons of milk are added there and put on fire. Simmer for 7 minutes.
2. The finished pumpkin is removed from the heat, cooled slightly and ground into porridge.
3. Eggs are beaten with sugar and mixed with pumpkin.
4. Add sifted flour, a tablespoon of vegetable oil, vanillin and milk to the mixture. Everything is mixed until smooth.
5. Slaked baking soda and salt are added to the dough.
6. Pancakes are baked on both sides. To do this, use a small frying pan with the addition of vegetable oil.

Tender pumpkin pancakes with semolina porridge

Children will definitely like wonderful pancakes with pumpkin and semolina if served with jam or natural honey for breakfast.

Ingredients:

• one and a half kilograms of pumpkin pulp
• glass of fresh milk
• a pair of fresh chicken eggs
• thick semolina porridge, cooked from one glass of cereal
• a pinch of salt
• 50 grams of granulated sugar
• butter for frying

Recipe:

1. Fresh pumpkin is crushed using a fine grater, poured with milk and simmered over medium heat for no more than 20 minutes.
2. The whites are whipped into a strong foam. The yolks are also beaten, but with granulated sugar.
3. The finished pumpkin is cooled to a warm state, then the yolks, beaten with granulated sugar, salt, and semolina porridge are added to it. Everything is thoroughly mixed.
4. Foam from the yolks is carefully mixed into the finished dough.
5. Pancakes are fried until cooked on both sides in butter.

Serve warm ready-made pancakes or pancakes with jam, honey or sour cream. No little gourmet can refuse pancakes stuffed with curd filling and decorated with berries.

Spicy pumpkin pancakes

In order to prepare delicious pancakes and feed them to the whole family, you will need the following products:

• 70 grams of prepared pumpkin puree;
• 120 milliliters low-fat cream;
• 1 egg;
• 10 grams of butter;
• 250 grams of flour;
• 5 grams of baking powder;
• 5 grams of soda;
• 5 grams of cinnamon;
• A pinch of nutmeg, ground cloves, ginger and salt;
• 30 grams of brown sugar;
• Vegetable oil.

The process of making pumpkin spice pancakes consists of the following steps:

1. In a prepared dough container, flour is mixed with baking powder, sugar, soda, salt, cinnamon, ginger, nutmeg and cloves.
2. In another container, using a mixer, you need to combine low-fat cream with pumpkin puree, eggs and butter (the butter should be soft).
3. After the liquid ingredients have been mixed using a blender, they are carefully added to the container with dry ingredients. The resulting mixture must be mixed well to prevent the formation of lumps.
4. The frying pan is heated, greased with vegetable oil and the dough is placed on it with a tablespoon. Fry the pancakes for 3 minutes on both sides over medium heat.

Delicious pumpkin pancakes (video)

Pumpkin pancakes are a delicious and healthy food. The variety of existing recipes allows you to quickly prepare this dish in different variations, among which every pancake lover will find what suits his taste best. Large and small, tall and short, pumpkin pancakes are a great occasion to gather your family and friends at one table.