Recipe: Pumpkin Buttermilk Pancakes
Published on: February 12, 2024
Served with Caramelised Clementines and Pistachios
The original zero-waste recipe, pancakes were made to be stacked high on Pancake Day and enjoyed! This recipe brings a twist to your classic batter by introducing pumpkin puree. Why not buy a pumpkin for roasting a few days before (we have a great Roast Delica Pumpkin recipe!) and save just 100ml of the pulp to use here.
As for the toppings, have a look at what you have in the cupboard and feel free to switch it up. You’ve made the pancakes so your rules, anything goes! British Rhubarb is in season and delicious at the moment, so that could make for a fruity alternative to Clementines.
Makes 8 – 10 pancakes
Ingredients
200g self-raising flour
1½ tsp baking powder
1 tbsp golden caster sugar
3 large eggs
30g melted butter
100ml milk
100ml pumpkin puree
2-3 clementines
3 tbsp pistachio nuts
Syrup to drizzle over the top
How to
- 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 clementines and mark on a hot griddle
- Serve with a good glug of syrup, sprinkle over the chopped pistachio and caramelised orange
- Enjoy!
Interested in other pumpkin recipes? Why not try one of our zero-waste recipes…
