Pumpkin Pancakes

Average: 5 (5 votes)
(5 votes)
Pumpkin Pancakes
share Share
bookmark_border Copy URL
Health Score:
6,6 / 10
40 min.
ready in 1 hr
Ready in

Healthy, because

Even smarter

Nutritional values

Like carrots, pumpkins contain beta-carotene, which the body converts into vitamin A, strengthening eye health and vision. 

This pancake mixture can be flavored with a little orange liqueur if you wish.

1 serving contains
(Percentage of daily recommendation)
Calorie312 kcal(15 %)
Protein11.62 g(12 %)
Fat6.86 g(6 %)
Carbohydrates52.4 g(35 %)
Sugar added8.62 g(34 %)
Roughage1.49 g(5 %)
Vitamin A238.32 mg(29,790 %)
Vitamin D2.06 μg(10 %)
Vitamin E2.6 mg(22 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.29 mg(26 %)
Niacin2.48 mg(21 %)
Vitamin B₆0.05 mg(4 %)
Folate37.21 μg(12 %)
Pantothenic acid0.51 mg(9 %)
Biotin1.97 μg(4 %)
Vitamin B₁₂0.99 μg(33 %)
Vitamin C11.37 mg(12 %)
Potassium187 mg(5 %)
Calcium261.19 mg(26 %)
Magnesium38.42 mg(13 %)
Iron1.34 mg(9 %)
Iodine52.95 μg(26 %)
Zinc0.9 mg(11 %)
Saturated fatty acids2.4 g
Cholesterol95.63 mg


For the pancake mixture
1.333 cups flour
2 teaspoons Baking powder
1 pinch salt
2 eggs
1.333 cups milk
2 tablespoons clear honey
1 ¼ cups grated Butternut squash
butter (for frying)
2 tablespoons toasted Pumpkin seed
powdered sugar (for dusting)
How healthy are the main ingredients?
Butternut squashhoneyPumpkin seedsaltegg

Kitchen utensils

1 large Pot with lid, 1 Cutting board, 1 Small knife, 1 large Bowl, 1 Teaspoon, 1 Tablespoon, 1 Hand mixer mit Knethaken, 1 Baking sheet, 1 Parchment paper, 1 Fork

Preparation steps

For the pancake mixture, separate the eggs. Beat the egg whites with a pinch of salt until stiff. Mix the egg yolks smoothly with the milk, honey, flour and baking powder. Add more or less milk as necessary. Leave to stand for about 20 minutes, then fold in the stiffly beaten egg whites and the grated butternut squash (keeping back 2 tbsp of squash). Heat a little butter in a nonstick frying pan and put small heaps of pancake mixture (about 1 tbsp) into the pan. Fry for 1-2 minutes, until golden brown, then turn over and fry the other side. Take out of the pan and keep warm while you make the rest of the pancakes
Blanch the reserved grated squash briefly in hot water and drain.
Arrange the pancakes on plates, scatter with grated squash and pumpkin seeds and serve dusted with icing sugar.