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5 from 1 vote

Pumpkin pancakes with berry sauce

Delicious pancakes made with pumpkin pureƩ.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Keyword: pancake stack, pancakes, pumpkin, pumpkin pancakes
Servings: 8
Author: Emily Leary


  • 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