Not only soups, main dishes, salads and cereals are cooked with pumpkin. Pastries based on its pulp are simply amazing. In this section, we offer 7 recipes for making pumpkin pancakes.
Modern housewives appreciate "quick" cooking recipes various dishes. And pancakes with pumpkin on kefir can be made in half an hour.
- half-liter package of kefir;
- 0.35 kg pumpkin pulp;
- egg;
- flour;
- lean fat;
- sugar and salt;
- some soda.
Cooking quick pumpkin pancakes:
- Grind the pumpkin pulp on a grater, mix with the egg, sprinkle with sugar and salt.
- Pour in kefir, add soda and mix.
- We add such an amount of flour that the composition is a little thicker than for ordinary pancakes, adding a portion of lean fat.
- Pour part of the mass into the pan, fry on one side, then turn over with a spatula.
Attention! Before posting pancake dough on the surface of the pan, it must be well heated.
Most tender pancakes with pumpkin are obtained with milk.
To prepare a dish for dessert, you will need the following products:
- 3 glasses of milk;
- 0.3 kg of pumpkin;
- Cup wheat flour;
- egg;
- sugar and salt;
- soda;
- lean fat.
Cooking thin pancakes with pumpkin in milk:
- We cut the pumpkin pulp into pieces, stew, and then twist it in a blender, or pass it through a meat grinder.
- Beat the egg, mix with pumpkin puree and flour.
- We dilute the mixture with milk to the desired consistency, pour sugar, salt and soda, pour in lean fat.
- Fry pancakes in a hot skillet.
On a note. If the dough turned out to be thick, it is permissible to dilute it with a small amount of boiled water.
Religious fasting is not a reason to give up the pleasure of eating pancakes. In this case, you can make pastries lean, without adding milk and eggs.
You will need to take the following components:
- pumpkin pulp;
- oat flakes;
- filtered water;
- culinary baking powder;
- sugar and salt.
How to make lean pancakes with pumpkin:
- Grind oatmeal with a mixer, pour boiling water.
- Boil the pumpkin pulp and skip in a blender.
- Mix mashed potatoes with soaked oatmeal, add baking powder, sugar and salt.
- Dilute the dough a small amount water and fry pancakes in lean fat.
On a note. Filtered water can be replaced with potato broth or soy milk.
Pancakes with pumpkin yeast
To make pumpkin pancakes soft and fluffy, you need to make them on yeast dough.
This will require products:
- glass of water;
- 2 cups of kefir;
- pumpkin pulp;
- 30 g of yeast;
- egg;
- flour;
- salt and sugar;
- lean fat.
How to make yeast-based pumpkin pancakes:
- We heat the water, put the yeast, sugar and salt, stir.
- Simmer the pumpkin and grind to a puree.
- Beat the egg in a deep bowl and pour kefir.
- We introduce the approached dough and pumpkin into the composition, add a little lean fat.
- With the help of flour, bring the dough to the desired consistency and let it stand for half an hour, and then proceed to frying.
Advice. For making pancakes, it is better to use pressed rather than powdered yeast.
With pumpkin filling
Can cook regular pancakes stuffed with pumpkin and rice.
For the dish you will need:
- 3 glasses of milk;
- egg;
- 1.5 cups flour;
- lean fat;
- sugar;
- soda and salt;
- pumpkin pulp;
Cooking pancakes with pumpkin filling:
- Boil the rice, stew the pumpkin and turn it into a puree, then mix the ingredients of the filling, add sugar and let cool.
- Beat the egg in a bowl, add flour, sugar, soda and salt, mix.
- We introduce milk into the composition in small portions, break up the lumps, and then pour in the lean fat and fry the portions in a pan.
- We put pumpkin-rice filling in each pancake and roll it up.
Instead of rice, you can mix pumpkin with any dried fruits or nuts. And if the pancakes are unsweetened, melons can be added with minced meat.
No added eggs
Delicious pancakes can be made without eggs, on milk dough.
For this you will need the following components:
- 0.6 l of milk;
- 0.25 kg of pumpkin pulp;
- Wheat flour;
- a little potato starch;
- soda;
- sugar and salt;
- lean fat.
So, we cook pumpkin pancakes without adding eggs:
- Grind the pumpkin pulp on a grater, salt and sprinkle with sugar.
- Add milk, soda and lean fat, stir.
- We put starch, we enter right amount flour, so that the dough is thicker than for ordinary pancakes.
- We distribute part of the liquid mass in the pan, fry, then carefully turn over with a spatula and continue cooking.
On a note. You can add mashed potatoes to the composition of pancakes. boiled potatoes or chop the tubers on a fine grater.
Diet pumpkin pancakes
To prepare diet pumpkin pancakes, you will need buckwheat flour. It practically does not contain gluten, so in order for the dough to turn out homogeneous, it will need to be mixed with a wheat base.
Cook:
- a glass of milk;
- 2 glasses of water;
- pumpkin pulp;
- egg;
- vegetable fat;
- wheat and buckwheat flour in equal shares;
- culinary baking powder;
- sugar and salt.
Cooking a dietary pumpkin dessert with buckwheat flour:
- Simmer the pumpkin until soft, then puree it in a blender with a glass of milk.
- Add beaten egg, sugar, salt and baking powder to the mass, pour vegetable fat.
- Pour in the mixture of buckwheat and wheat flour, mix until smooth.
- Dilute the dough with water to a semi-liquid mass and fry fluffy pancakes on a hot skillet.
Pancakes will turn out not light golden, but brown. This does not mean that the dish is burnt, this color is given by buckwheat flour.
Seasonings such as cinnamon and vanilla will help to give the dessert a unique aroma and a light pleasant aftertaste. And you can serve pancakes by sprinkling powdered sugar, crushed nuts or coconut flakes, watering chocolate or creamy glaze, honey or sour cream.
If you are a big lover (or lover) of pancakes and want to try something new and original, then for this it is not at all necessary to chase expensive exotic products and spices. You should turn your eyes to an ordinary pumpkin. Pumpkin pancakes are distinguished by an incredibly delicate structure, aroma oriental sweets, bright sunny orange-yellow color. In addition to all this, pancakes with pumpkin are also incredibly useful for both adults and children.
Ingredients:
- 3 art. flour (a glass of 250 ml.)
- 4 eggs
- 400 gr. pumpkins
- 1 st. milk (glass 250 ml.)
- 4 tbsp. spoons of sugar
- 3 tbsp vegetable oil
- soda on the tip of a knife
- a pinch of salt
- vanilla
- cinnamon
- 1 st. boiling water
- There is absolutely nothing complicated in making pumpkin pancakes, only two small nuances should be taken into account: we put in the dough for pumpkin pancakes more eggs than for ordinary pancakes, and the pumpkin should be pre-boiled.
- So, a piece of pumpkin, 400-450 grams, peel, cut the pumpkin into cubes. Cook in a small amount water until pumpkin is soft. Approximately 15 minutes.
- While the pumpkin has not cooled down, drain the water into a cup, and grind the pumpkin itself with a blender. For convenience, the pumpkin can be transferred to a narrow glass or metal vessel. If there is no blender, then we crush the pumpkin with a crush or mashed potatoes.
- In a large bowl or saucepan, whichever is more convenient for you, pour 3 cups of sifted flour, add sugar, salt and soda. Since pumpkin pancakes are usually made sweet, we adjust the amount of sugar to our liking.
- Add vegetable oil, beaten eggs and milk.
- Mix and pour a glass of boiling water into the dough, or rather a glass hot water in which the pumpkin was boiled. If the water is cold, then preheat it. Boiling the dough with boiling water increases the stickiness of the dough, that is, it is easier to bake pancakes.
- Thoroughly mix the dough with a whisk so that no lumps of flour remain.
- And finally - be sure to try the dough for sweetness, add vanilla and cinnamon to taste.
- Let the dough stand for 20-30 minutes, and then proceed to baking pumpkin pancakes. And then everything is as usual: pour the dough into a preheated pan, previously greased with vegetable oil.
- When one side is browned, flip the pancake over to the other side.
- Pumpkin pancakes turn out yellow, pretty, you just want to eat them right away. By the way, after one or two pancakes, you can adjust the density of the dough to your liking. Who loves more thin pancakes, then you may need to add a little more milk or water, but too much batter you should not do it, otherwise you will not be able to remove the pancake from the pan.
- We stack the finished pumpkin pancakes in a pile, grease each pancake if desired butter. Ah, what beauties! Very tasty with sour cream, can be hot or cold))). Bon appetit everyone!
pancake dough
Pumpkin pancakes are thin, very tender and soft due to the addition of kefir, and also very fragrant due to cinnamon and nutmeg. I am sure that even children will eat them with great pleasure, especially if served pumpkin pancakes with jam or honey. Alternatively, you can add some filling, for example, stuff pancakes with sweet curd mass with raisins. I liked them just like that, sprinkled with powdered sugar.
Total cooking time: 40 minutes
Cooking time: 10 minutes
Output: 10 pieces
Ingredients
- pumpkin pulp - 300 g
- wheat flour - 1 tbsp.
- soda - 0.5 tsp
- milk - 0.5 tbsp.
- kefir - 0.5 tbsp.
- large egg - 1 pc.
- refined vegetable oil - 1.5 tbsp. l.
- sugar - 1 tbsp. l.
- salt - 1 chip.
- cinnamon - 2 chips.
- nutmeg- 1 chip.
How to make pumpkin pancakes
I cleaned the pumpkin and cut it into cubes of about 1 cm. I filled the pulp with water so that it completely covered it. Boil until soft - 20-40 minutes, depending on the variety of pumpkin. If you wish, you can not boil, but bake the pumpkin or cook it in a slow cooker, in the microwave or in any other way convenient for you.
I drained all the liquid and smashed the boiled pumpkin until smooth with an immersion blender. I got 250 ml of pumpkin puree.
While the puree was cooling down, I made the pancake batter. To do this, I combined the egg, sugar and salt. Whipped it all up with a whisk.
I poured warmed milk (temperature about 40 degrees) and kefir into the egg mass. I also added cooled pumpkin puree, cinnamon and nutmeg. Everything was well mixed with a whisk.
Gradually introduced the sifted flour and soda. At the very end, I added refined vegetable oil. The result was not too liquid, but not thick dough, which slowly dripped from the sides of the bowl when mixed.
I warmed up the pancake pan well, greased it with vegetable oil and poured a portion of the dough with the help of a ladle. Distributed it, turning the pan in circular motions in the air, baked until golden brown. As you can see from the photo, my dough spread well in the pan. You, when you cook according to this recipe for the first time, be guided by the first pancake. Perhaps the consistency of the test will need to be corrected, because everyone different flour, fat content of kefir, density of pumpkin puree, etc. So: if the dough suddenly sticks to the pan or breaks, add 1 more egg to it; if too thick - pour in a little milk; if too thin, add flour.
I baked pumpkin pancakes on both sides until lightly browned over medium heat. Flipped in the air. If you don’t know how, then use a spatula, as the pancakes are very tender.
Here are such ruddy pancakes turned out. They keep their shape well, are very soft and fragrant, especially when warm. Happy tea!
The carnival is coming. Very soon we will meet the first days of Maslenitsa, we will bake pancakes and treat our dear guests. For many, Maslenitsa is a fun holiday with entertainment, and for hostesses, it’s time to please relatives and surprise guests with bright and fragrant sweet pumpkin pancakes.
A large selection of recipes allows you to quickly prepare delicious and bright pancakes from pumpkin on kefir, milk or water. But today we will analyze the recipe for making pumpkin pancakes on kefir.
Hello everyone!
I have been gardening for many years, and successfully grow pumpkins in my garden plot. Pumpkin is a rather unpretentious culture. I plant 2-3 varieties in open ground on a big pile of rubbish. My family lives between the Volga and the Urals, we have a good climate zone. Many sunny days, a long warm period and abundant watering allow you to get a good harvest. Once, a pumpkin bought in a supermarket cannot be compared in quality and taste with a homemade pumpkin. That's why we grow our own. 
Pumpkin is the queen of the garden! Its fruits contain salts of potassium, iron, phosphorus, zinc, magnesium fluorine, calcium, sodium, copper. Vitamins from the first to the last letter. carotenes, alimentary fiber and pectins.
She lends herself well heat treatment I use the pulp in cooking. We love delicious and healthy pumpkin puree soup with cream. Pumpkin garnishes for fish and meat are also held in high esteem. Candied fruits and pumpkin jelly favorite treat kids. I cook pumpkin jam.
Baked pumpkin in the oven with potatoes and meat, cereals and salads, stews are constantly present on our table. Pumpkin juice and seeds are also very useful.
Video of cooking pumpkin pancakes - a quick delicious recipe
There are a lot of delicious recipes for pumpkin pancakes and they are all very similar to each other, but each housewife adds special ingredients to her recipe that make the taste even more original and attractive. For example, adding cinnamon adds flavor but does not affect taste qualities, and the addition of an apple makes pancakes juicy and ruddy. How to cook quick and tasty pancakes, watch the video recipe.
Recipe for pancakes on pumpkin kefir
This is the easiest recipe by which you can cook delicious pumpkin pancakes on kefir, thanks to pumpkin juice, pancakes are sweet and soft, and kefir gives porosity and lightness. I propose to disassemble step by step cooking with photo.
Ingredients:
- pumpkin - 400 gr.
- flour - 100 gr.
- kefir - 100 gr.
- egg - 2 pcs.
- honey - 3 tbsp. l.
- salt - 1/2 tsp
Cooking:
All ingredients must be at room temperature.
Put the pumpkin, peeled and cut into pieces of the same size, on a baking sheet and put in the oven for 30 minutes at a temperature of 180 degrees. The baked pumpkin retains all the nutrients, it has amazing taste and aroma.
After baking, 200 grams of baked pumpkin remains from the initial mass of the pumpkin.
Cool the pumpkin and puree it with a blender.
Let's start preparing the dough for pancakes: add two eggs to the puree.
Add any flour (rye, wheat). I chose cornmeal. Also add kefir and honey (instead of sugar).
Mix all the ingredients well with gentle circular motions. Strongly whipped dough becomes elastic. The dough for pancakes should turn out like thick sour cream.
Bake them in a well-heated pan, over low heat, on sunflower oil. To lubricate the pan, you can use not only oil. Take a piece of fresh lard, prick it on a fork, and drive it over the heated surface. Bake pancake on each side for 1-2 minutes. The finished pancake has a golden color. Be sure to try the first one, check the taste, the amount of sugar and salt.
Stack ready pancakes. These pancakes are not too sweet. They can be served for breakfast or as a dessert for lunch or dinner, served with sour cream, honey, caviar. Bon Appetit!
Step-by-step process of making pancakes with a photo
How to bake pumpkin pancakes simply and tasty? We will do this cooking process step by step with a photo, and I am sure that you will succeed! 
Let's do the pumpkin first. Choose a sugar gourd that is bright orange and small in size and well shaped. Remove dirt and wash well. Remove the tail, cut the pumpkin in half, remove the seeds, orange fibers. Remove the seeds with a large spoon. Save the seeds, as they are very useful.
Pumpkin can be mashed, stewed in a pan, baked in the oven or laid raw.
Most The best way cooking pumpkin - baking. In such a pumpkin, all the nutrients are preserved, it turns out to be amazingly tasty and fragrant.
Place the baking sheet in the oven at 180 degrees and bake for 40 minutes. When the pieces are completely baked, remove and cool.
If you decide to cook a pumpkin, then cut it into pieces, dip it in boiling, salted water and cook for no more than a quarter of an hour. Boiled pumpkin has a mild sweet taste. Cool the finished pumpkin, and grind through a sieve or grind with a blender into a puree.
If pumpkin puree is too thick, add a few tablespoons of water. If the puree is too wet, strain it through cheesecloth.
Cooking dough for pumpkin pancakes on kefir. In the resulting puree, add eggs beaten with sugar, flour, kefir, cinnamon. Mix everything thoroughly.
V ready dough add soda quenched with vinegar, salt. The dough for pancakes should resemble liquid sour cream.
Bake pancakes in a well-heated pan, over low heat, in sunflower oil. It is best to use a heavy bottomed pan. Bake pancake on each side for 1-2 minutes. The finished pancake has a golden color.
This is how we prepared a very delicious pancakes from pumpkin on kefir, we analyzed the cooking process step by step.
If you consider this article useful for yourself, then I will be glad to receive a “Class” from you in in social networks. I will also be happy to answer your questions in the comments.
Not only soups, main dishes, salads and cereals are cooked with pumpkin. Pastries based on its pulp are simply amazing. In this section, we offer 7 recipes for making pumpkin pancakes.
Quick pancakes with pumpkin on kefir
Modern housewives appreciate "quick" recipes for cooking various dishes. And pancakes with pumpkin on kefir can be made in half an hour.
In the process of work you will need:
- half-liter package of kefir;
- 0.35 kg pumpkin pulp;
- egg;
- flour;
- lean fat;
- sugar and salt;
- some soda.
Cooking quick pumpkin pancakes:
- Grind the pumpkin pulp on a grater, mix with the egg, sprinkle with sugar and salt.
- Pour in kefir, add soda and mix.
- We add such an amount of flour that the composition is a little thicker than for ordinary pancakes, adding a portion of lean fat.
- Pour part of the mass into the pan, fry on one side, then turn over with a spatula.
Attention! Before spreading the pancake dough on the surface of the pan, it must be well heated.
Cooking with milk
The most tender pancakes with pumpkin are made with milk.
To prepare a dish for dessert, you will need the following products:
- 3 glasses of milk;
- 0.3 kg of pumpkin;
- a glass of wheat flour;
- egg;
- sugar and salt;
- soda;
- lean fat.
Cooking thin pancakes with pumpkin in milk:
- We cut the pumpkin pulp into pieces, stew, and then twist it in a blender, or pass it through a meat grinder.
- Beat the egg, mix with pumpkin puree and flour.
- We dilute the mixture with milk to the desired consistency, pour sugar, salt and soda, pour in lean fat.
- Fry pancakes in a hot skillet.
On a note. If the dough turned out to be thick, it is permissible to dilute it with a small amount of boiled water.
Lean Recipe
Religious fasting is not a reason to give up the pleasure of eating pancakes. In this case, you can make pastries lean, without adding milk and eggs.
You will need to take the following components:
- pumpkin pulp;
- oat flakes;
- filtered water;
- culinary baking powder;
- sugar and salt.
