Pumpkin pancakes with maple syrup and pecans

Pumpkin pancakes made with Hokkaido squash purée, eggs and wholemeal spelt flour with cinnamon, served with yoghurt, maple syrup and toasted pecans. A family-friendly autumn breakfast.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 565 kcal per serving
• Protein: 21 g
• Fat: 25 g
• Carbs: 59 g

Ingredients

• 150g Hokkaido squash
• 2 eggs
• 100ml milk
• 100g wholemeal spelt flour
• 30g pecans
• 1 tbsp butter
• 150g yoghurt
• 2 tbsp maple syrup
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 pinch of nutmeg
• 1 pinch of salt

Method

You’ll need: frying pan · stick blender · chopping board · knife · sieve

1. Cook the diced Hokkaido squash, covered, in a little water for 10 minutes until soft, drain and blend with the eggs and milk until smooth.
2. Mix the wholemeal spelt flour, baking powder, cinnamon, nutmeg and salt, stir briefly into the squash mixture and leave the batter to rest for 5 minutes.
3. Roughly chop the pecans and toast them in a dry frying pan for 2 minutes. Take them out.
4. Heat a little butter in the pan and cook 8 small pancakes from the batter over a medium heat, 2 minutes on each side.
5. Stack the pancakes, top with yoghurt, drizzle with maple syrup and scatter over the pecans.

Good to know

Pancakes with pumpkin and cinnamon taste of autumn and stay soft inside. The squash purée replaces some of the milk, and wholemeal spelt flour adds a nutty flavour. They come with yoghurt, maple syrup and toasted pecans.

Swaps

Wholemeal spelt flour → oat flour (gluten-free only if labelled). Milk → oat milk. Yoghurt → skyr (also has protein). Pecans → walnuts.

Cooking tips

Let the batter rest briefly so the pancakes don't spread. Only flip them once bubbles form on the surface.

Storage

Once cooled, they keep for 2 days in the fridge or 1 month in the freezer; warm them in the toaster.

Allergens

Contains gluten (spelt), egg, milk and pecans. Suitable for children and in pregnancy.

Frequently asked questions

Can you freeze pumpkin pancakes?

Once cooled, they keep for 2 days in the fridge or 1 month in the freezer; warm them in the toaster.

How long do pumpkin pancakes keep in the fridge?

Once cooled, they keep for 2 days in the fridge or 1 month in the freezer; warm them in the toaster.