Pumpkin pancakes with berry sauce

Course: Breakfast
Keyword: pancake stack, pancakes, pumpkin, pumpkin pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
Author: Emily Leary
Delicious pancakes made with pumpkin pureƩ.
Print Recipe


  • 200 g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1 large free range egg
  • 250 ml whole milk
  • 60 g pumpkin puree
  • 60 g strawberry or berry puree
  • Any raspberry sauce for drizzling


  • Put the flour and bicarb in a bowl and make a little well
  • Crack in the egg and add the milk and pumpkin pouch
  • Beat everything together, starting from the centre, until fully combined
  • Melt a little butter in a frying pan over a high heat
  • Spoon in 80ml (2.7 fl oz) of batter (we used an 80ml/2.7 fl oz scoop to keen each pancake evenly sized)
  • Fry until the edges begin to darken and the top is still raw but not liquid
  • Flip and fry the other side for a few seconds - when it's light brown on both sides, it's done
  • Serve in a stack and drizzle with the raspberry syrup