Pumpkin Pancake Recipe

The title of this post is slightly misleading so I’d like to clear things up straight away.  These are pumpkin shaped as opposed to pumpkin flavoured.

There’s a knack to the perfect pancake mix that I think I’ve mastered, so I figured I’d share that with you.  I used it to make my pumpkin pancakes and while they aren’t perfect, they impressed the little girl they were intended to impress, so that’s good!

You Will Need

300g plain flour

300 ml semi skimmed milk or almond milk

2 eggs or 6 tablespoons of aquafaba

Half a teaspoon pumpkin spice (you could just use cinnamon)

A little extra milk for thinning the batter


  • Combine all of the ingredients and whisk until smooth
  • Allow to rest for a few minutes while you prepare the pan or hot plate.
  • Lightly grease your cooking surface with a little sunflower or vegetable oil and bring to a medium – high heat.
  • Fill a condiment bottle with your pancake mix – the kind you would use for ketchup or mustard.
  • Thin out the remaining mixture with a little milk.
  • Start by piping out a pumpkin outline, then the stalk, eyes, mouth and lines to create the shape.
  • Allow the outline to cook a little and then carefully pour the thinner mix into the gaps left by the outline.
  • Cook a little longer and then flip to reveal your pancake art!
  • Serve with honey or maple syrup and a sprinkling of pumpkin spice.

It takes a little practice but the main thing to remember is that whatever you want to see on the top, you need to pipe first.

They don’t have to be perfect, after all, they won’t last more than a few minutes once they’re cooked 😁

Love Rachel ❤️


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