Recipe for easy pumpkin pancake made with homemade pumpkin puree from scratch. Made with 50:50 whole wheat flour and all purpose flour. Recipe with step by step pictures.
I tried this pumpkin pancake last week for our Sunday breakfast and everyone loved it at home. I made it with half whole wheat flour and half all purpose flour (maida). I tried making it with 100% whole wheat flour but I did not like the texture well. So will be sticking on to this 50:50. Making homemade pumpkin puree is easy and tastes really good too. Here is how to do pumpkin pancakes.
Homemade Pumpkin Puree Peel and dice the yellow pumpkins. Steam the pumpkins for 15 minutes in a steamer. Remove from heat and set aside to cool. Once the pumpkin is cool, grind to a puree and use in the recipe.
For the Batter: Take a bowl and whisk in the pumpkin puree, egg, vanilla extract and water. Mix well to combine.
Take another bowl and whisk in the Flour (maida and whole wheat flour), baking powder, salt, dry ginger powder and cinnamon powder. Whisk well to combine. Add in the flour mixture to the pumpkin mixture.
Whisk the mixture well to combine.
Mix well to form a uniform batter. If the batter is too thick, dilute with some water.
Meanwhile, heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat. I use an old ladle for easy portioning and to keep it nice and round. You can use an ice-cream scoop too for even portioning.
In General, pancakes are ready to flip when bubbles appear across the top surface. Wait for the bubbles to appear. Do not rush. Flip when bubbles appear. Flip only Once.
Cook for another minute, then remove the pancakes and serve with maple syrup.
Please use correct cup measurements
1 Cup = 250 ml, 1 tsp = 5ml , 1 tablespoon = 15ml
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour (Maida)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon dry ginger powder
- 1/2 cup pumpkin puree
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup water
- Vegetable oil for making pancakes
- Take a bowl and whisk in the pumpkin puree, egg, vanilla extract and water. Mix well to combine.
- Take another bowl and whisk in the Flour (maida and whole wheat flour), baking powder, salt, dry ginger powder and cinnamon powder. Whisk well to combine. Add in the flour mixture to the pumpkin mixture.
- Whisk the mixture well to combine.
- Mix well to form a uniform batter. If the batter is too thick, dilute with some water.
- Meanwhile, heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat.
- I use an old ladle for easy portioning and to keep it nice and round. You can use an ice-cream scoop too for even portioning.
- In General, pancakes are ready to flip when bubbles appear across the top surface. Wait for the bubbles to appear. Do not rush.
- Flip when bubbles appear. Flip only Once.
- Cook for another minute, then remove the pancakes and serve.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: American
Please use correct cup measurements
1 Cup = 250 ml, 1 tsp = 5ml , 1 tablespoon = 15ml
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour (Maida)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon dry ginger powder
- 1/2 cup pumpkin puree
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup water
- Vegetable oil for making pancakes
- Take a bowl and whisk in the pumpkin puree, egg, vanilla extract and water. Mix well to combine.
- Take another bowl and whisk in the Flour (maida and whole wheat flour), baking powder, salt, dry ginger powder and cinnamon powder. Whisk well to combine. Add in the flour mixture to the pumpkin mixture.
- Whisk the mixture well to combine.
- Mix well to form a uniform batter. If the batter is too thick, dilute with some water.
- Meanwhile, heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat.
- I use an old ladle for easy portioning and to keep it nice and round. You can use an ice-cream scoop too for even portioning.
- In General, pancakes are ready to flip when bubbles appear across the top surface. Wait for the bubbles to appear. Do not rush.
- Flip when bubbles appear. Flip only Once.
- Cook for another minute, then remove the pancakes and serve.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: American
Find it online : https://www.kannammacooks.com/pumpkin-pancakes-homemade-pumpkin-puree/
Recipe for spicy and tangy tomato pudina chutney, country style. This recipe goes so well with idli , dosa and even ragi mudde . Recipe with step by step pictures.
தக்காளி புதினா சட்னி This is an excellent everyday recipe made with tomatoes and mint leaves. I like to make this chutney a little spicy. This is perfect for breakfast and I am sure that one will go for second serving of idli or dosa along with this chutney. This is a very rustic country style recipe that my maid makes and we all love it at home. I even use it as a spread for sandwiches. Do try it!
Here is the video of the recipe:
Here is how to do tomato pudina chutney. Heat oil in a pan and add in the curry leaves and green chillies. Add in the garlic cloves and saute for a minute.
Add in the sliced onions and salt. Saute for a couple of minutes. Add in the chopped tomatoes.
When the tomatoes are well cooked and dry, add in the fresh shredded coconut. Add in the tamarind and a small piece of jaggery. If you dont have jaggery, add a pinch of sugar. The jaggery rounds the flavour of the chutney.
Saute for a couple of minutes. Add in the mint leaves.
Saute the mint leaves for a minute and remove from heat.
Once the mixture is cool, grind to a smooth paste in a mixie with quarter cup of water. Do not add a lot of water while grinding. The chutney needs to be thick.
Serve the chutney with idli , dosa and even goes well with ragi mudde .
- 2 - 3 teaspoon sesame oil (Indian Gingely oil)
- 1 sprig curry leaves
- 3 green chillies
- 5 cloves garlic
- 2 medium sized onions, sliced (about 1 cup )
- 4 ripe Indian country tomatoes, chopped (about 1 cup )
- 1 teaspoon salt
- 1/2 cup fresh shredded coconut
- 1 teaspoon tamarind
- 1/2 teaspoon jaggery or sugar
- 2 cup mint leaves
- Heat oil in a pan and add in the curry leaves and green chillies. Add in the garlic cloves and saute for a minute.
- Add in the sliced onions and salt. Saute for a couple of minutes. Add in the chopped tomatoes.
- When the tomatoes are well cooked and dry, add in the fresh shredded coconut. Add in the tamarind and a small piece of jaggery. If you dont have jaggery, add a pinch of sugar. The jaggery rounds the flavour of the chutney.
- Saute for a couple of minutes. Add in the mint leaves.
- Saute the mint leaves for a minute and remove from heat.
- Once the mixture is cool, grind to a smooth paste in a mixie with quarter cup of water. Do not add a lot of water while grinding. The chutney needs to be thick.
- Serve the chutney with idli, dosa and even ragi mudde.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: Tamilnadu
