Pumpkin Walnuts Pancakes

by Angie Liew
Stack of amazingly fluffy Pumpkin Pancakes.

Stack of amazingly fluffy Pumpkin Pancakes.

These pumpkin walnuts pancakes are soft, moist and fluffy with the added crunch of walnuts. Quick, easy and delicious, these light and flavourful pumpkin pancakes are best when served warm with butter, whipped cream and maple syrup. The flavourful pumpkin together with the spices make a flavour combo that is out of this world.  

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Print Recipe
Pumpkin Walnuts Pancakes
By Angie Liew of Huang Kitchen
These pumpkin walnuts pancakes are soft, moist and fluffy with the added crunch of walnuts. Quick, easy and delicious, these light and flavourful pumpkin pancakes are best when served warm with butter, whipped cream and maple syrup. The flavourful pumpkin together with the spices make a flavour combo that is out of this world.
Serving For
10
Prep Time
15minutes
Cook Time
20minutes
Serving For
10
Prep Time
15minutes
Cook Time
20minutes
Ingredients
Change Servings?
Change Unit?
Change Servings?
Change Unit?
Instructions
  1. In a bowl, whisk together the milk, fresh pumpkin, egg, oil and water.
    In a bowl, whisk together the milk, fresh pumpkin, egg, oil and water.
  2. In a separate bowl, combine the flour, sugar, baking soda, ground cinnamon, ground ginger, nutmeg and salt. Stir in the pumpkin mixture until JUST combined. (Add a bit more water if batter is very thick).
    In a separate bowl, combine the flour, sugar, baking soda, ground cinnamon, ground ginger, nutmeg and salt. Stir in the pumpkin mixture until JUST combined. (Add a bit more water if batter is very thick).
  3. Heat a lightly oiled griddle or frying pan over medium heat. Scoop the batter onto the griddle, using about 1/4 cup for each pancake.
    Heat a lightly oiled griddle or frying pan over medium heat. Scoop the batter onto the griddle, using about 1/4 cup for each pancake.
  4. Cook approximately 3 minutes on each side.
    Cook approximately 3 minutes on each side.
  5. Serve warm with butter, whipped cream and maple syrup.
    Serve warm with butter, whipped cream and maple syrup.
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  To make pumpkin walnuts pancakes: Pumpkin Walnuts Pancakes

First measure flour, baking soda, ground cinnamon, ginger, nutmeg and salt  needed to make these pancakes.

  Pumpkin Walnuts Pancakes

Place them in a bowl and whisk together till well mixed.

  Pumpkin Walnuts Pancakes

 Next fold in chopped toasted walnuts. Then set aside.

  Pumpkin Walnuts Pancakes

Next measure some brown & white sugar, vegetable oil, milk, vanilla extract and fresh pumpkin puree.

  Pumpkin Walnuts Pancakes

Place them in a separate bowl and whisk till well combined.

  Pumpkin Walnuts Pancakes

Mix the pumpkin mixture into the dry flour mixture.

  Pumpkin Walnuts Pancakes

Stir until JUST combined. Add a bit more water if batter is too thick.

  Pumpkin Walnuts Pancakes

Heat a lightly oiled griddle or frying pan over medium heat.

  Pumpkin Walnuts Pancakes

 Pour 1/4 cup batter onto hot griddle for each pancake. Fry till the batter begins to bubble on one side, about 3 minutes.

  Pumpkin Walnuts Pancakes

Flip the batter over. Cook for another 3 minutes or until golden brown. Repeat the same for the rest of the pumpkin batter.

  Pumpkin Walnuts Pancakes

And you’re done! These scrumptious pumpkin pancakes cook up so amazingly fluffy.

  Pumpkin Walnuts Pancakes

The perfect kind of pancakes. They had to be at least 1/2 inch thick!

  Pumpkin Walnuts Pancakes

Serve warm with butter, maple syrup, whipped cream and walnuts.

  Pumpkin Walnuts Pancakes

Really can’t wait to dig in!

SO ….. ENJOY!

 

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