These pumpkin gingerbread pancakes make use of the stringy insides of pumpkins! They’re easy, fragrant and full of flavour.
Wondering what to do with the stringy innards of your Halloween pumpkin? Try pancakes.
After picking out the pumpkin seeds to roast in the oven, I’m always at a loss as to what to do with the stringy pumpkin guts. The little ones wanted to cook, and the easiest thing was to let them make pancakes, which they both love.
Here, I’ve added pumpkin and autumnal spices before cutting them into gingerbread man shapes and icing them with yogurt in a piping bag. The kids decided to use the scraps from cutting them out to make their little men pirate ships, before devouring them. Still have leftover pumpkin guts? Try pumpkin cupcakes!
Get the recipe for pumpkin gingerbread pancakes
- 100g raw pumpkin (the stringy innards from carving a pumpkin work well)
- 150g plain flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 150ml milk
- 1 egg, lightly beaten
- ½ teaspoon vanilla extract
- 1 tablespoon oil, for frying
- Yogurt, to serve
- Puree the raw pumpkin with a hand held blender until smooth and set aside.
- In a large bowl, stir the flour, baking powder, salt, sugar and spices together.
- In another bowl, whisk the milk, egg, vanilla and pumpkin together. Pour into the dry ingredients and whisk until blended.
- Heat the oil in a frying pan over a medium heat. Pour in enough batter to cover the bottom into a large pancake. When the batter begins to bubble, flip and cook the other side until golden. Repeat until the batter is finished.
- Allow the pancakes to cool slightly and use cookie cutters to cut into gingerbread men or desired shapes. Put yogurt into a piping bag and decorate.
Looking for more pancake recipes? Try my courgette/zucchini and dark chocolate chunk pancakes, beet, blueberry buckwheat pancakes.