The Best Flipping Pancake Recipe

Pumpkin Buttermilk Pancakes with Orange and Pistachio 


Nothing says lazy Sunday morning like a stack of fresh pancakes, slippers on and fresh coffee at the ready. You cannot go wrong. Have a look at what you have in the cupboard and feel free to add to the list of toppings. You’ve made the pancakes so your rules, anything goes! I love having mini bowls of chopped hazelnuts, dried cranberries and chocolate chips for us all to get stuck in with.

We made these using products from our friends, JosephJoesph; they’re super practical, so make cooking at home super easy. Plus, they come in a range of fun colours.



200g self-raising flour

1½ tsp baking powder

1 tbsp golden castor sugar

3 large eggs

30g melted butter

100ml milk

100ml pumpkin puree

1 orange

3 tbsp pistachio nuts

Syrup to drizzle over the top



  • Sift the flour, baking powder and sugar into a large bowl and create a well in the centre
  • Add in the eggs, melted butter, milk and pumpkin puree and whisk together
  • Cook by frying in a non-stick pan with melted butter, cook for 1 – 2 mins on each side or until golden brown
  • Segment the orange and mark on a hot griddle
  • Serve with a good glug of syrup, sprinkle over the chopped pistachio and caramelised orange
  • Enjoy in bed with hot coffee.


Useful things we used

  • Chopping board – Joesph Joesph folding chopping boards are great for stopping spillages is super useful
  • Herb Chopper – Joseph Joseph mezzaluna features a curved blade and pivoting handles so finely chopped pistachios are done in seconds!
  • Baking Set – a baking necessity, Joesph Joseph’s set includes all you could need to make most recipes – mixing bowls, a sieve and measuring cups too!