Nadys, I promised lovers of vegetable dishes to post delicious pumpkin pancakes. I’m posting it, and not even in a year, but in just a couple of weeks. And all because pumpkin helps with sclerosis and selective amnesia (just kidding, kidding, kidding).

In fact, this year I have grown an enormous amount of pumpkins, so I stew, steam, cook, fry and bake everything with pumpkin every other day, the potatoes are languishing idle in the basement, I actually feel somehow uncomfortable in front of them. Moreover, dad handed over from his miracle garden under the river several pumpkins the size of a carriage (well, not the size of a carriage, but 15-20 kg each). In general, I'm covered in pumpkins up to the tomatoes, wow!

My pumpkin pancakes are made quite simply, now I’ll tell you everything step by step.

To create delicious pumpkin pancakes, we will need:

• 600-700g peeled and seeded pumpkin
• 3 eggs
• 3 tablespoons sour cream
• 5-6 tablespoons of flour with top
• 2 teaspoons sugar (optional)
• A pinch of salt
• Vegetable oil for frying

From the specified amount of products you get 2.5 - 3 large pans of pancakes.

Delicious pumpkin pancakes, recipe:

1. Beat the eggs with a whisk with salt, add sour cream and flour, stir until smooth with the same whisk or blender.
2. We clean the pumpkin from the peel and bones, weigh the required amount, put the excess in a bag in the refrigerator (soon we will make soup from it, so it won’t go to waste!).
3. Three pumpkin on a fine grater. Pumpkin is not your kind of zucchini, especially late varieties - it will take a little more time to grate it, so let's concentrate on the heart chakra and - let's go!
4. Mix the grated pumpkin with our egg-sour cream mixture, mix thoughtfully and thoroughly so that the dough envelops all the pumpkin shavings.
5. Heat the oil in a frying pan and add our pancakes with a tablespoon. One topped spoon - one pancake. If smooth edges are more aesthetically pleasing to you, after laying out each pancake, immediately adjust its shape with a silicone spatula.
6. We slowly fry our pancakes on both sides over a little less than medium heat so that the pumpkin has time to cook and does not give off a soggy crunch. Until golden brown, yeah.

Delicious pumpkin pancakes are ready! Well, of course, you don’t have to put in sugar if the pancakes will serve as a side dish. And, of course, you can put sugar, and more, and also grate an apple without skin into these pancakes. And you can also throw a little cottage cheese into them if there is nowhere else to put it. Although in this case I would advise you to better master the airy cottage cheese casserole (I’ll write a recipe soon, I swear!).

I love pumpkin pancakes without any bells and whistles, just with fresh natural sour cream, my husband likes them too, and my child said that he could have seen them in his grave, with any sauce. Today I had a serious conversation with him about healthy and unhealthy foods (harmful, of course, we only have sweets for now).

He even seemed to get a little into it (as far as one can get into such topics at 5 years old). Because for lunch I even ate some oven-baked pumpkin with chicken, and for dinner I ate a good piece of cottage cheese casserole, which I experimented with today in the slow cooker. But the pumpkin with chicken turned out really tasty, this is not disgusting sugary mush. Awesome thing. I'll write too soon.

Pumpkin has always been considered the cheapest vegetable. It’s not for nothing that even in the fairy tale about Cinderella, the carriage was magically transformed from a large pumpkin. But it turned out that the “simple” pumpkin is not so simple! In terms of the content of nutrients, pumpkin will give odds to any vegetable. That is why we need to cook pumpkin dishes more often, but if our picky children and husbands do not want to eat healthy, we, housewives, have to get creative, inventing dishes that even the most picky people will not refuse.

Pumpkin pancakes are one of the simple and effective ways to fall in love with pumpkin dishes. Depending on the ingredients included in the pancakes, they can be presented as an independent dish, quite capable of replacing breakfast or a pre-dinner snack (or even dinner - if calories are important to you!), or served as a dessert. Pumpkin pancakes, like regular pancakes, are served with sour cream, honey, jam and all kinds of sauces, sweet and savory.

For unsweetened pancakes, you can use regular pumpkin, which grows in any village garden, but for the dessert option it is best to buy nutmeg pumpkin - it is more aromatic and sweeter.

It's just a matter of little things - among the recipes collected on our site, you will definitely choose the one that suits you!

Ingredients:
400 g pumpkin,
2 eggs,
5 tbsp. (with a slide) flour,
a pinch of salt,
nutmeg, vanillin, cinnamon or cardamom - to taste.

Preparation:
Grate the peeled pumpkin on a fine grater, add the remaining ingredients and mix well. Fry like regular pancakes in vegetable oil. Serve with sour cream.

Ingredients:
400 g pumpkin,
2 eggs,
½ cup kefir,
1 stack flour,
1 tsp baking powder,
a pinch of salt.

Preparation:
Bake or stew the pumpkin until soft. If the pumpkin is soft, just grate it on a fine grater. Combine all ingredients, stir until smooth and fry the pancakes in vegetable oil until golden brown.

Ingredients:
1 liter of grated pumpkin,
3 eggs,
1-3 tbsp. Sahara,
2 tbsp. sour cream,
1-1.5 cups. flour,
1 tsp soda,
a pinch of salt.

Preparation:
Lightly squeeze the grated pumpkin, add eggs, sour cream, flour mixed with soda, and mix. You should have a dough as thick as sour cream. Line a baking tray with baking paper and grease it with oil. Using a spoon, place the pancakes on a baking sheet and place it in an oven preheated to 180°C for 15 minutes. Then turn the pancakes over and bake for another 10 minutes.

Ingredients:
300 g pumpkin,
100 g cottage cheese,
1 apple,
1 egg,
1 packet of baking powder,
1-2 tbsp. Sahara,
salt, milk or kefir.

Preparation:
Mix the grated pumpkin with the remaining ingredients, stir and add a little kefir or milk if the dough turns out to be thick. Fry in vegetable oil on both sides.

Ingredients:
400 g pumpkin,
2 apples,
200 g cottage cheese,
2 eggs,
⅔ stack. raisins,
3-4 tbsp. Sahara,
4-5 tbsp. flour,
1 tsp baking powder,
50-100 ml milk,
a pinch of salt.

Preparation:
Grate the peeled pumpkin and apples on a fine grater, add raisins, previously washed in hot water and dried, cottage cheese rubbed through a sieve, salt, sugar and flour mixed with baking powder. Stir and add enough milk to make a dough as thick as sour cream. Fry the pancakes in hot vegetable oil until golden brown on both sides.

Ingredients:
400 g pumpkin,
2 apples,
2 eggs,
2-3 tbsp. Sahara,
½ cup flour,
salt.

Preparation:
Grate the pumpkin and apples on a medium grater. Separately, beat the eggs with sugar and combine with the pumpkin. Add flour, focusing on the thickness of the dough - it should be the consistency of sour cream. Fry in vegetable oil.

Ingredients:
300 g pumpkin,
2 eggs,
50 g sugar,
200 ml kefir,
100 g raisins,
1 tsp (without a slide) soda,
200-250 g flour,
a pinch of salt.

Preparation:
Grate the pumpkin on a medium grater and squeeze out the juice. Beat eggs with sugar, add kefir, mix and add pumpkin with washed and dried raisins. Mix baking soda and flour and add to mixture. The dough should have the consistency of thick sour cream. Fry in vegetable oil.

Ingredients:
400 g pumpkin,
400 g cottage cheese,
1-1.5 cups. flour,
2 eggs,
8-10 tbsp. Sahara,
1 tsp soda,
a pinch of salt.

Preparation:
Bake the pumpkin in the oven until soft and puree using a blender. Rub the cottage cheese through a sieve and combine with eggs, sugar and salt. Add pumpkin puree and whisk to combine. Add flour mixed with soda, stir until smooth. Fry in vegetable oil.

Ingredients:
500 g pumpkin,
100 ml milk,
2 eggs,
120 g flour,
1 onion,
½ tsp. salt,
100-150 g hard cheese,
a pinch of turmeric.

Preparation:
Bake the pumpkin in the oven or simmer in a small amount of water. Grind the pumpkin using a blender or rub through a sieve. Add milk, eggs, salt and turmeric, stir and add flour. Lastly, add the onion chopped in a blender and grated cheese. Stir and fry in vegetable oil like regular pancakes.

Ingredients:
400 g pumpkin,
2 eggs,
3-4 tbsp. semolina,
2-3 tbsp. flour,
2-3 tbsp. Sahara,
1 tsp baking powder,
a pinch of salt.

Preparation:
Grate the pumpkin on a coarse grater, add the remaining ingredients and mix. Leave the dough for 10-15 minutes for the semolina to swell. Fry as usual in vegetable oil on both sides.

Ingredients:
500 g pumpkin,
100 g walnuts,
100 g green onions,
2 eggs,
2 tbsp. soy sauce,
2 tbsp. strong wine
100 g flour (a little less is possible),
1 tbsp. vegetable oil,

Preparation:
Fry the nuts in a dry frying pan, cool and chop into crumbs. Grate the pumpkin on a coarse grater, finely chop the onion. Beat eggs with salt, soy sauce and wine. Combine pumpkin with onions and eggs, add 1 tbsp. vegetable oil, stir and add flour, focusing on the thickness of the dough. Its consistency should not be too thick. Fry until golden brown in vegetable oil.

Ingredients:
500 g pumpkin,
5 potatoes,
3-4 cloves of garlic,
2 eggs,
1 stack flour (a little less is possible),
1 tsp baking powder,
a pinch of salt.

Preparation:
Grate the pumpkin and potatoes on a coarse grater and scald with boiling water. You can pre-bake the pumpkin and potatoes and only then chop them. Separate the whites from the yolks and beat with salt into a thick foam. Combine the yolks, salt, chopped garlic in a bowl, add pumpkin and potatoes and stir until smooth. Then add the whites, mix and bake the pancakes in vegetable oil on both sides.

Ingredients:
600 g pumpkin,
2 eggs,
5-7 tbsp. flour,
5-6 cloves of garlic,
salt, pepper, herbs - to taste.

Preparation:
Grate the peeled pumpkin on a fine grater, add eggs, spices, salt, garlic passed through a press, and finely chopped herbs. Stir until smooth. You should have a dough as thick as sour cream. Fry in vegetable oil until golden brown. Serve with sour cream.

Ingredients:
500 g pumpkin,
½ cup chopped green onions,
2 stacks flour,
1 stack kefir,
2 eggs,
½ cup Sahara,
1 tsp baking powder,
salt.

Preparation:
Grate the peeled pumpkin on a fine grater, add all the ingredients and knead the dough as thick as sour cream. Fry until golden brown in vegetable oil.

Ingredients:
400 g pumpkin,
1 onion,
2 eggs,
4-5 tbsp. flour,
½ tsp. ground red pepper,
½ tsp. ground ginger,
salt.

Preparation:
Grate the pumpkin and onion on a coarse grater and squeeze out the excess juice. Add the remaining ingredients to the vegetable mass, mix well and bake the pancakes, as usual, in vegetable oil until golden brown.

Ingredients:
200 g pumpkin,
200 g oat flakes,
1 stack milk,
100 g flour,
3 eggs,
sugar, salt - to taste.

Preparation:
Pour milk over the oatmeal and let sit until it plumps up. Grate the pumpkin on a medium grater. Separate the whites from the yolks and beat with a pinch of salt until foamy. Combine all the ingredients, lastly add the whites, mix and fry in vegetable oil on both sides.

Ingredients:
500 g pumpkin,
4-5 tbsp. bran (wheat or oat),
2 tbsp. flour,
4 eggs,
1 bunch of green onions,
3-5 cloves of garlic,
salt, pepper - to taste.

Preparation:
Peel the pumpkin, remove seeds and pulp and grate on a fine grater. Pass the garlic through a press, finely chop the onion. Beat the eggs into a bowl, add bran, salt, pepper, and the rest of the ingredients, mix and let the dough stand for 30 minutes so that the bran swells and absorbs excess moisture. Then stir, add flour if the dough is runny, and fry the pancakes in vegetable oil until golden brown. Serve with sour cream.

Pumpkin pancakes with minced chicken sauce

Ingredients:
600 g pumpkin,
200-300 g minced chicken,
2 onions,
1 sweet pepper,
2 eggs,
5-6 tbsp. flour,
½ bunch of parsley
salt, ground black pepper - to taste.

Preparation:
Grate the pumpkin on a coarse grater, add the egg, finely diced sweet pepper and chopped herbs. Season with salt and pepper. Cut one onion into small cubes and also add to the pumpkin. Add flour and stir. Add the second onion, grated or chopped using a blender, egg, salt and pepper to the minced chicken and mix well. Place a tablespoon of pumpkin mixture in a frying pan with hot vegetable oil, then a teaspoon of minced chicken on top of it. Flatten slightly and bake on both sides until golden brown.

Ingredients:
600 g pumpkin,
300 g chicken fillet without skin,
4 eggs,
4 tbsp. (with a slide) flour,
1 bunch of greens,
salt, ground black pepper, spices - to taste.

Preparation:
Boil the chicken fillet in a small amount of salted water with salt and spices. Cool and chop finely. Grate the pumpkin on a coarse grater, chop the onion using a blender. Combine all ingredients, mix, salt and pepper to taste, add spices. Fry the pancakes in a frying pan with vegetable oil, covered, until well cooked.

Pumpkin pancakes with ham

Ingredients:
400 g pumpkin,
200 g good ham,
2 eggs,
100 g flour,
50 g butter,
salt, pepper - to taste.

Preparation:
Grate the pumpkin on a coarse grater, cut the ham into thin strips. Soften the butter by keeping it at room temperature for a while. Mix with the remaining ingredients, salt and pepper to taste. Bake the pancakes in vegetable oil until golden brown.

As you can see, there are many recipes for pumpkin pancakes, but this does not mean that you cannot come up with something completely original. Pumpkin is a unique vegetable that goes with almost any food, so you can create your own pumpkin pancakes with a variety of ingredients!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Pumpkin contains many trace elements (phosphorus, iron, calcium, copper). Also, this bright vegetable is rich in the following vitamins: D, A, E. It even contains the rare vitamin K. Every mother should make sure that dishes from this healthy vegetable are constantly present in the child’s diet. After all, a sufficient amount of nutrients ensures full physical growth and mental development of the child.

There are many pumpkin dishes, and they can be decorated beautifully and interestingly. It happens that children do not want to eat pumpkin, but the mother still wants to feed her child a healthy pumpkin treat. A recipe for pumpkin pancakes for children will come to the rescue - it’s very tasty, very healthy, and varied.

TIME: 30 min.

Easy

Ingredients

• pumpkin - 800 g;
• eggs - 2 pcs.;
• sugar - 3 tbsp;
• kefir - 200 g;
• flour - 150 g;
• soda - 0.5 tsp;
• vanillin - 1 small sachet;
• vegetable oil for frying.

Preparation

The pumpkin needs to be peeled and then cut into small cubes. Then boil until tender (you can bake or steam).

While the pumpkin is cooking, you need to grind the eggs with sugar.

Place the boiled pumpkin pieces in a deep bowl and grind with a blender.

Add beaten eggs and sugar to the pumpkin puree. Quench half a teaspoon of baking soda with kefir, then pour in the remaining kefir.

Slowly add flour and vanilla sugar for flavor, stir the dough until smooth. The dough should be the same consistency as for regular pancakes.

Place pancakes by the tablespoon in a frying pan with heated vegetable oil. There should be a little oil in the pan.

Fry for one minute each side. Children should not eat anything that is too fried, so it is important to remove the finished pancakes on time.

It is worth noting that pumpkin pancakes are very delicate, so you need to turn them over carefully so as not to fall apart. It is better to turn over with a wooden spatula, capturing the pancakes completely. Otherwise, there is a risk that the dough will fall apart. Be sure to place the finished pancakes on a paper towel to remove excess fat. That's all. Pumpkin pancakes are very tasty when they are still warm. This dish is served with tea or compote, as well as sour cream, honey or jam. Here, choose for yourself what your baby likes best. From the specified amount of ingredients of pumpkin pancakes, a huge amount is obtained; this amount is enough for a friendly family, both children and adults.

Pumpkin is a universal fruit; it can be boiled, fried, baked, and what delicious pancakes it makes! Try this very simple and quick recipe. These pumpkin pancakes taste tender and airy, they just melt in your mouth. They can be made sweet or salty, as you like)))

Ingredients:

(4 servings)

• 2 cups grated pumpkin (400 gr.)
• 1 egg
• 5-6 tbsp. heaps of flour
• 2 tbsp. sour cream or kefir
• a pinch of salt
• sugar to taste
• 1/3 tsp. baking soda
• 1/3 tsp. cinnamon
• 1/4 tsp. nutmeg
• vegetable oil for frying

• Cut a piece of pumpkin weighing 400 grams. Remove the seeds. To make it easier to peel the pumpkin from its thick peel, first cut the pumpkin into small pieces and cut off the peel.
• Three pumpkin on a fine grater. Makes about 2 cups of grated pumpkin.
• Add 1 egg, sour cream, soda, a pinch of salt, sugar, flour and spices. The amount of sugar depends on the sweetness of the pumpkin, so add according to taste. If I want to make sweet pumpkin pancakes, I add 3 tbsp. Sahara.
• The amount of flour depends on the juiciness of the pumpkin, first add 5 tbsp, and then add more if necessary.
• As for spices, their quantity should also be adjusted to your taste: everyone knows cinnamon, but nutmeg gives pumpkin pancakes a spicy taste. If in doubt, it is better to initially put a little less spices and then add them.
• Knead the dough a little more dense than for regular pancakes.
• Pour oil into a clean frying pan and place on fire. When the pan is properly heated, carefully add the dough with a dessert spoon. Place the pancakes at a sufficient distance from each other so that they do not stick together.
• Reduce heat to medium. When the pumpkin pancakes are browned on one side, turn them over with a spatula to the other side. If necessary, add a little more vegetable oil.
• Remove the rosy and beautiful pumpkin pancakes from the pan and serve with sour cream. Yummy!!! For breakfast, in addition to pumpkin pancakes, you can prepare very