Unsweetened pumpkin pancakes. Pumpkin pancakes with kefir. You can take frozen pumpkin and boil it until tender. Then the dough will be homogeneous without grains and it will be difficult to guess what you added inside

Step-by-step recipes for making healthy and tasty pumpkin pancakes in the oven

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

4 gr.

Carbohydrates

97 kcal.

Option 1. Pumpkin pancakes in the oven - a classic recipe

Pumpkin is a very healthy vegetable. But, unfortunately, not everyone loves it for its specific taste and aroma. Try making pancakes from it in the oven. The baked goods are tender, tasty and, importantly, low in calories.

Ingredients:

• granulated sugar - 50 g;
• 2 eggs;
• table salt - 5 g;
• vanillin - sachet;
• fat sour cream - 45 g;
• flour - 180 g;
• raw pumpkin - half a kilogram.

Step-by-step recipe for pumpkin pancakes in the oven

Wash and cut the pumpkin into pieces. Use a spoon to scrape out the seeds and fibers. Using a sharp knife, cut off the peel and measure out the required amount of vegetable. Grind the pumpkin pulp into small chips.

Beat the eggs into a separate bowl and beat with a fork until smooth. Add granulated sugar to the egg mixture and beat again until the crystals dissolve. Lightly salt and add rich sour cream and grated pumpkin. Stir. Leave for a quarter of an hour for the dough to settle.

While the dough is rising, preheat the oven by turning it on to 180 C. Cover a baking sheet with a sheet of foil. Spoon the dough onto the foil, leaving a small gap between the pancakes. Place in the oven for a quarter of an hour. Transfer the finished pancakes to a plate.

Pancakes are best made from butternut squash. This variety is distinguished by its sweetness and unique aroma.

Option 2. Quick recipe for pumpkin pancakes in the oven

Pancakes cook faster in the oven than on the stove. In addition, there is no need to constantly monitor the process so that they do not burn. Semolina pancakes turn out tender and soft.

Ingredients:

• 120 g semolina;
• 80 g sour cream;
• 75 g granulated sugar;
• a pinch of table salt;
• kilogram of pumpkin;
• sunflower oil;
• vanillin;
• three eggs;
• about tsp soda.

How to quickly cook pumpkin pancakes in the oven

Wash and peel the pumpkin. Remove seeds with fibers. Wrap the vegetable pulp in foil and bake in the oven until soft. Cool the pumpkin, place it in a blender bowl and grind until pureed. All this can be done in the evening, and in the morning you can prepare a delicious and healthy breakfast in a matter of minutes.

Add granulated sugar, semolina, salt, soda and vanillin to the pumpkin puree. Stir well. Beat in the eggs and shake again. Leave the dough for 20 minutes for the semolina to swell. The dough should have the consistency of homemade sour cream.

Preheat the oven by turning the temperature to 180 degrees. Line the deco with baking paper and coat it with oil. Place the dough on the deco, leaving small gaps between the pancakes. Place in the oven and bake for 15 minutes. Then remove the pancakes, turn them over and bake for another ten minutes.

You can serve pancakes with sour cream, fruit or berry jam. If you don't have an oven, you can pre-boil the pumpkin until soft. If you don't have a blender, mash the vegetable with a masher.

Option 3. Pumpkin pancakes in the oven with apples

Pumpkin pancakes with apples in the oven are perfect for a children's breakfast. The baked goods have a rich color, pleasant taste and slight sourness. It is better to take sour apples to balance the sweetness of the vegetable.

Ingredients:

• 400 g pumpkin pulp;
• 100 ml sour cream of any fat content;
• 2 chicken eggs;
• half stack flour;
• two apples;
• 25 g granulated sugar.

How to cook

Prepare the pumpkin pulp. Wash the vegetable, cut into large slices and remove the fibers and seeds. Using a sharp knife, cut the skin off the pumpkin. Grind the vegetable using a large-hole grater. Squeeze out the grated pumpkin and place in a deep bowl.

Wash the apples, cut them in half and remove the core. Cut the peel from the fruit and also chop it on a grater. Combine with grated pumpkin and stir.

Beat the eggs into a separate bowl, add granulated sugar and beat until the crystals dissolve. Add the resulting mixture to the fruit and vegetable mixture. Lightly salt and stir. Add flour in small portions and knead the dough to the consistency of homemade sour cream.

Turn the oven temperature to 180 C. Line a baking tray with baking paper. Spoon out small portions of dough, leaving a small gap between them. Place in a well-heated oven and bake for half an hour.

If desired, you can add ground nuts, vanillin or cinnamon to the dough. The pancakes will turn out soft and tender if you replace half the portion of flour with semolina.

Option 4. Pumpkin pancakes in the oven with cheese

Pumpkin pancakes can be more than just sweet. If you add grated cheese and onions to the dough, you get snack pancakes that can be a great breakfast or snack.

Ingredients:

• 15 g ground cinnamon;
• 3 g table salt;
• half a kilogram of pumpkin;
• 100 g hard cheese;
• 2 chicken eggs;
• 100 ml lean oil;
• 120 g flour;
• 100 g onions;
• 100 ml cow's milk.

Step by step recipe

Wash the orange vegetable well. Cut into large slices, remove seeds and fibers. Remove the skin from the pulp using a sharp knife or vegetable peeler. Now you need to bake or boil the pumpkin until soft. In the first case, wrap the vegetable pulp in foil and bake in the oven. Boil the pumpkin, cutting into small pieces.

Cool the soft pumpkin, place it in a blender container and puree until smooth. If you don’t have this kitchen appliance, you can use a masher. Transfer pumpkin mixture to a bowl. Beat eggs into it, season with salt and turmeric, pour in milk. Beat everything well with a mixer.

Sift the flour through a sieve. Add it to the pumpkin mixture in small portions and knead the dough to the consistency of homemade sour cream.

Remove the skin from the onion, cut it into four parts and chop it using a meat grinder or blender. Add the onion mixture to the dough and stir. Grind the cheese using a grater with large sections. Place the grated cheese into the dough and stir.

Line a baking tray with special baking paper. Using a spoon, spoon the batter into small portions onto the deco, forming small pancakes. Be sure to leave a small gap between them.

Turn the oven temperature to 180 C. When the appliance has warmed up, place a baking sheet on the middle level and bake the pancakes for half an hour.

Serve pumpkin cheese pancakes with sour cream or garlic sauce. It is better to use hard cheese. The product will be easier to grate if it is placed in the freezer for a while.

Option 5. Pumpkin pancakes in the oven with cottage cheese

Pancakes with cottage cheese taste like cheesecakes. At the same time, there is no specific taste of the vegetable. The baked goods melt in your mouth and have a delicate consistency. The combination of cottage cheese and pumpkin makes for delicious and healthy pancakes that can be served as a nutritious snack or dessert.

Ingredients:

• 60 g flour;
• 300 g pumpkin pulp;
• a glass of kefir of any fat content;
• 100 g cottage cheese;
• a pinch of kitchen salt;
• chicken egg;
• a handful of light raisins;
• apple;
• a packet of baking powder;
• 40 g granulated sugar.

How to cook

Wash the light raisins. Place in a small bowl. Boil water in a kettle and pour boiling water over dried fruits. Leave for 15 minutes. Then drain the water and place the dried fruits on a paper towel to dry.

Wash the pumpkin, cut into pieces and remove seeds and fibers. This can be done conveniently with an ordinary spoon. Cut the peel from the vegetable pulp. Coarsely grate the pumpkin. Grind the cottage cheese through a fine sieve until it has a uniform consistency. Combine pumpkin with cottage cheese, add sugar and mix well.

Peel the apple, cut out the core and chop using a grater with large sections. Add the apple and steamed raisins to the pumpkin mixture, lightly salt and stir. Pour in kefir. Combine the sifted flour with baking powder and add it in parts. Knead a thick dough that does not spread.

Line a baking sheet with oiled parchment. Use a spoon to take small portions of the dough and place it at a short distance on the parchment. Turn the oven on 180 degrees. Place a baking sheet in the preheated oven and bake for 15 minutes. Then turn over and cook for another ten minutes.

If the cottage cheese is too liquid, before using, place it in double-folded gauze and hang it to get rid of excess liquid.

Pumpkin is a fairly versatile fruit in cooking. It can be used in baked goods, in main dishes, in soups, sauces, snacks and even in the form of jam. Breakfasts with pumpkin are especially delicious, one of which is pumpkin pancakes.

Pumpkin pancakes with kefir

These pancakes are very quick to prepare, but very aromatic and tasty. A light and healthy dessert will be an excellent breakfast option.

To prepare you will need:

• Pumpkin – 450 g
• Kefir – 200 ml.
• Vanilla – 1 tsp.
• Eggs – 2 pcs.
• Flour – 250 g
• Sugar – 3 tbsp.
• Soda – ½ tsp.

1. Peel the pumpkin, cut into small cubes or grate.
2. Then boil the pumpkin until tender. It is best to take porridge varieties of pumpkin.
3. Place the pumpkin in a colander to drain excess liquid.
4. Mix sugar with eggs, pour in kefir, add soda, sift the required amount of flour and add vanilla. The consistency should be close to thick sour cream.
5. Mix all ingredients thoroughly and add pumpkin pieces into the dough.
6. Fry the pancakes until golden brown. Serve with honey or cream.

Fluffy pumpkin pancakes

This breakfast will be hearty and very tasty. Pancakes come out tender, fluffy and aromatic, and are especially delicious with honey or berry sauce.
Prepare ingredients:

• Pumpkin – 300 g
• Milk – 200 ml.
• Butter – 50 g
• Eggs – 2 pcs.
• Flour – 300 g
• Sugar – 100 g
• Baking powder – 10 g
• Salt – ½ tsp.

1. Boil the pumpkin until tender, cool and puree.
2. Using a mixer, beat eggs with sugar, stir in pumpkin, milk and melted butter.
3. Mix flour with baking powder and sugar, add a pinch of salt, and carefully add to the liquid mixture. Knead the dough to a medium consistency, thicker than for pancakes.
4. Bake the pancakes on both sides; after cooking, grease each with a piece of butter.

Pancakes with pumpkin and apple slices

• Pumpkin – 300 g
• Fresh yeast – 50 g
• Apple – 1 pc.
• Egg – 1 pc.
• Water – 450 g
• Sugar – 40 g
• Flour – 750 g
• Salt – ½ tsp.

1. Peel and boil the pumpkin. Then you should drain the excess liquid and beat the pumpkin until pureed. Peel and cut the apple into cubes.
2. Next, we start preparing the dough: dissolve the yeast in warm water with sugar. Mix the sifted flour and egg, add water and yeast. Let the dough rise a little, then add pumpkin puree and apples.
3. Fry the pancakes in vegetable oil and serve.

Spiced Pumpkin Pancakes

These pancakes are suitable for lovers of spices and herbs. The spiciness of cinnamon, the aroma of nutmeg and cloves combined with delicate pumpkin will delight a true gourmet. Spiced pancakes should be generously poured with honey and sprinkled with powdered sugar - and they will melt in your mouth.
To prepare flavorful pancakes you will need:

• Pumpkin – 500 g
• Kefir 200 ml.
• Soda – 1 tsp.
• Flour – 250 g
• Sugar – 2 tbsp.
• Cinnamon – ½ tsp.
• Salt – ½ tsp.
• Nutmeg – ¼ tsp.
• Cloves – ¼ tsp.

1. Peel the pumpkin, chop into cubes and boil. Drain and puree the pumpkin.
2. Knead the dough: quench soda with kefir, sift flour into kefir, add sugar, salt and spices. Add pumpkin puree to the dough. Knead the dough until the consistency is medium thick.
3. Fry the pancakes and serve with sour cream, jam, berry sauce or honey.

Pumpkin pancakes with cottage cheese

This recipe for the most delicate curd pancakes will delight you with its taste and simplicity. Can be cooked both in a frying pan and in the oven. For these pancakes you will need:

• Pumpkin – 200 g
• Cottage cheese 150 g
• Egg – 1 pc.
• Sugar – 2 tbsp.
• Flour – 250 g
• Salt – ½ tsp.
• Soda – ½ tsp.

1. Peel the pumpkin, cook until tender and puree.
2. Mix the dough: mix flour with sugar, salt and egg. Then add soda to the dough, add cottage cheese and pumpkin puree.
3. Mix the dough until smooth and bake the pancakes over low heat.
4. Serve cottage cheese pancakes with sour cream.

Pancakes are always a quick and easy breakfast that is not difficult to prepare. The delicacy will be tasty, aromatic and easy to prepare even for a beginner. And pumpkin pancakes are also very healthy and show the use of this fruit in cooking from a new and sweet side.

Date of publication: 03/21/2018

Not long ago I discovered a recipe for dessert pumpkin pancakes. I don’t really respect pumpkin in porridges, but this product is very healthy and you need to eat it, so I was looking for where else it could be used. And then my mother came to the rescue and advised me to make such a delicacy as pumpkin pancakes. Believe it or not, we didn’t feel any pumpkin flavor in them at all, although we also added an apple to the dough.

Today I have made a selection of recipes using raw and cooked pumpkin, as well as with various additives that can greatly affect the taste and nutritional value of the pancakes.

• Lush pancakes with kefir
• Recipe without flour with semolina
• Video on how to make savory pancakes with zucchini

To ensure that your pancakes always turn out well, I want to give you a few tips that experienced housewives have already identified.

1. Any base, be it milk, sour cream or kefir, needs to be warmed or simply taken out of the refrigerator in advance. About two hours.
2. Take eggs at room temperature.
3. Sift the flour two or three times before adding it to the dough, then the dough will become more airy.
4. It is necessary to fry over medium heat, otherwise the sides will burn and the middle will remain raw.
5. Boiled pumpkin makes pancakes more tender and there is less pumpkin flavor.
6. Soda is added to kefir, its acid should be enough to extinguish it. Therefore, it is better to take kefir that is not the freshest, but has stood for a couple of days.
7. For pancakes, choose meaty butternut squash, it has more sugar and vitamins. Large-fruited varieties are also suitable if you don’t have nutmeg on hand.
8. If you have a non-stick frying pan, then add one tablespoon of vegetable oil to each dough so that the dough comes off the bottom easily.

How to quickly and deliciously cook pumpkin and apple pancakes

We have previously prepared this dish from sour cream, kefir and milk. But the ratio of ingredients changes slightly when new products are introduced. After all, it is worth considering whether they will give juice and whether it is worth increasing the amount of flour because of this.

In my opinion, this is the simplest and most delicious pancake recipe. Apples add a unique aroma, and in combination with pumpkin they reduce the calorie content of food. Children will definitely appreciate the food, especially if served with sour store-bought sour cream.

The taste we get is a sweet and sour product. But if you take more sugar, the sweetness will increase. I am for less sugar and more natural taste.

Ingredients:

• 300 g pumpkin
• 100 g apples
• 3 tbsp. Sahara
• 2 eggs
• 150 ml kefir
• 200 g flour
• 1 tsp soda
• Sunflower oil

Cut the peeled pumpkin pieces from seeds and peel and place them in the chopper bowl.

Peel the apples and remove the middle, cut the fruit into slices and lower it to the pumpkin.

Turn on the blender or food processor. You can replace this technique with a grater, then choose the large side of the grater and do everything manually.

Now add eggs to this mixture, pour in kefir and sprinkle with sugar. Mix thoroughly.

Sift the flour into the dough, adding baking soda at the final stage. It will begin to react to the acid of kefir, so for now we will put the mass aside and begin to prepare the container for frying.

Choose a frying pan with a thick bottom, grease it with oil and heat it over high heat.

As soon as we start frying the dough, immediately reduce the heat intensity to medium, otherwise it will simply burn.

You can take frozen pumpkin and boil it until tender. Then the dough will be homogeneous without grains and it will be difficult to guess what you added inside.

A simple recipe for pumpkin and cottage cheese pancakes

Some people call these pancakes cheesecakes with pumpkin, but you and I should first of all be seduced by their taste, not the name. So, add one more ingredient - cottage cheese. You can take any fat content; it also makes no difference whether you buy it or boil it yourself.
Just remember that the curd grains will be visible in the finished cake and can be felt in your mouth. This may not be to everyone's taste.

I think it’s better to grind the grains through a sieve or with a fork.

Ingredients:

• 200 g cottage cheese
• 300 g pumpkin
• 3 tbsp. flour
• 2 tbsp. Sahara
• Vegetable oil

If your cottage cheese is not crumbly, but purchased in a bar, then gently mash it with a fork.

Beat in the eggs and mix with the cottage cheese.

Grate the pumpkin on a fine grater, combine it with the curd mixture and sprinkle with sugar.

Sift the flour and add it to the dough, mixing everything well.

You can add cinnamon for flavor.

Fry the dough in a hot frying pan with hot oil.

If you have overdone it with oil, then spread a paper towel and place the pancakes removed from the pan on it. This way, the towel will absorb unnecessary fat, and you will eat fewer unhealthy calories.

Lush pancakes with kefir

Oh, how we all love fluffy pancakes! Making them on a kefir basis is as easy as shelling pears, because kefir perfectly extinguishes soda. But for this it is necessary that it simmers in the refrigerator for a couple of days and becomes more vigorous, and also that it warms up in a warm place for a couple of hours before the cooking process.

Then it will have a good concentration of acid and you won’t have to resort to vinegar. I will still give a recipe using vinegar, because with it everything is a little more complicated than just pouring soda into kefir.

Ingredients for 21 pieces:

• 350 g peeled pumpkin
• 0.5 l kefir
• 1 egg
• 3 tbsp. Sahara
• 1 tsp soda
• 2 tsp vinegar 9%
• 500 – 550 g flour
• Vegetable oil

Grate the pumpkin on a fine grater.

In a separate deep bowl, mix eggs with salt and sugar. Then pour warm kefir and add sifted flour.

Now pour out the baking soda and quench it with vinegar. You don’t have to use vinegar if you are sure that the acid in kefir will be enough to interact with the soda.

Check the dough, the pumpkin may have released juice and thinned out the mixture a little. If you get the same result, add a couple more tablespoons of flour.
Let the mixture sit for 10 minutes.

Pour a little oil into the frying pan, heat it well and lay out the pancakes, immediately turn down the heat.

Fry until golden brown, see how well the dough rises.

Recipe with raw pumpkin in the oven

All the above recipes are indicated using the raw part of the pumpkin. This is the most common option, when in the autumn, you need to tidy up all the vegetables, or even better, eat them in order to get enough vitamins for the winter.

But it can also be replaced with boiled pumpkin mass. I'll talk about this a little later. Now let's look at how to cook pancakes without a frying pan.

Ingredients:

• 400 g peeled pumpkin
• 2 tbsp. Sahara
• 0.5 tsp cinnamon
• 3 eggs
• 2 tbsp. yogurt
• 1.5 cups flour
• A little salt
• Oil for greasing the mold

Grate the peeled and seeded pumpkin piece on a coarse grater.

Now add three eggs, yogurt, cinnamon sugar and flour into the bowl with the pumpkin.

Mix the dough. It should have the consistency of thick sour cream.

Take a deep pan and line it with parchment paper. The paper needs to be greased with vegetable oil, otherwise you will tear off the finished pancakes along with it.

Now place the lumps of dough at a short distance from each other.

You need to bake them in a preheated oven at 180 degrees for 15 minutes. Then take out the pan and carefully turn them over to the other side with a spatula and leave in the oven for another 10 minutes.

How to Make Pumpkin Pancakes Without Eggs

Well, now it’s time for the most dietary and lean recipe. It is for true gourmets who recognize the purity of taste of products. There is practically nothing in it except flour and the pumpkin itself.

By the way, this is where we use cooked vegetables, not fresh ones. Frozen pumpkin is also perfect for cooking.

Ingredients:

• 400 g pumpkin
• 3 tbsp. Sahara
• 1.5 cups flour
• Vanillin
• 0.5 tsp soda
• Quarter lemon

Steam the pumpkin and pass it through a sieve. It will turn out very soft, so you can even simply grind the pulp with a fork into a homogeneous puree.

Add sugar, vanillin and soda slaked with lemon juice. Now add the sifted flour. This is an important condition for the pancakes to become fluffy.

Look at the consistency, it should become like thick sour cream. Therefore, you may need less flour.

The dough differs from regular dough only in color.

Also pour it into a frying pan, forming circles and fry until cooked over medium heat.

I think that this treat with pumpkin is still more suitable for dessert or afternoon snack, so add more spicy seasonings: vanilla, cinnamon or lemon zest. You will immediately feel how their taste will change for the better.

Recipe without flour with semolina

I also want to tell you about an interesting recipe without flour. We will make a thickening base from semolina and oatmeal. But, both of these ingredients take time to swell and become soft, only then they will not be felt in the pancakes in the finished treat. The flakes can be taken not whole, but ground to make the dough more tender.

Ingredients:

• 400 g pumpkin
• 2 eggs
• 4 tbsp. decoys
• 2 tbsp. oatmeal
• 3 tbsp. Sahara
• ¼ tsp. salt

Finely grate the pumpkin. Beat eggs into it, add sugar and semolina.

It is better to grind the oatmeal a little in a blender. And pour them into a common bowl.

The pumpkin dough should not turn out liquid; it will be better if it holds its shape on a spoon.

Choose a frying pan with high sides and a thick bottom.

Grease the bottom and lay out the dough, not forgetting to leave space between the cakes.

Reduce the heat to medium so that the flatbreads have time to cook.

Place the finished pancakes on a paper towel to remove excess fat from frying and serve.

Semolina pancakes taste much better while hot, so try to cook them just before serving. But, of course, you can always reheat them in the microwave or oven.

Pumpkin has always been considered the cheapest vegetable. It’s not for nothing that even in the fairy tale about Cinderella, the carriage was magically transformed from a large pumpkin. But it turned out that the “simple” pumpkin is not so simple! In terms of the content of nutrients, pumpkin will give odds to any vegetable. That’s why we need to cook pumpkin dishes more often, but if our picky children and husbands don’t want to eat healthy, we housewives have to get creative, inventing dishes that even the pickiest eaters won’t refuse.

Pumpkin pancakes are one of the simple and effective ways to fall in love with pumpkin dishes. Depending on the ingredients included in the pancakes, they can be presented as an independent dish, quite capable of replacing breakfast or a pre-dinner snack (or even dinner - if calories are important to you!), or served as a dessert. Pumpkin pancakes, like regular pancakes, are served with sour cream, honey, jam and all kinds of sauces, sweet and savory.

For unsweetened pancakes, you can use regular pumpkin, which grows in any village garden, but for the dessert option it is best to buy nutmeg pumpkin - it is more aromatic and sweeter.

It's just a matter of small things - among the recipes collected on our site, you will definitely choose the one that suits you!

Ingredients:
400 g pumpkin,
2 eggs,
5 tbsp. (with a slide) flour,
a pinch of salt,
nutmeg, vanillin, cinnamon or cardamom - to taste.

Preparation:
Grate the peeled pumpkin on a fine grater, add the remaining ingredients and mix well. Fry like regular pancakes in vegetable oil. Serve with sour cream.

Ingredients:
400 g pumpkin,
2 eggs,
½ cup kefir,
1 stack flour,
1 tsp baking powder,
a pinch of salt.

Preparation:
Bake or stew the pumpkin until soft. If the pumpkin is soft, just grate it on a fine grater. Combine all ingredients, stir until smooth and fry the pancakes in vegetable oil until golden brown.

Ingredients:
1 liter of grated pumpkin,
3 eggs,
1-3 tbsp. Sahara,
2 tbsp. sour cream,
1-1.5 cups. flour,
1 tsp soda,
a pinch of salt.

Preparation:
Lightly squeeze the grated pumpkin, add eggs, sour cream, flour mixed with soda, and mix. You should have a dough as thick as sour cream. Line a baking tray with baking paper and grease it with oil. Using a spoon, place the pancakes on a baking sheet and place it in an oven preheated to 180°C for 15 minutes. Then turn the pancakes over and bake for another 10 minutes.

Ingredients:
300 g pumpkin,
100 g cottage cheese,
1 apple,
1 egg
1 packet of baking powder,
1-2 tbsp. Sahara,
salt, milk or kefir.

Preparation:
Mix the grated pumpkin with the remaining ingredients, stir and add a little kefir or milk if the dough turns out to be thick. Fry in vegetable oil on both sides.

Ingredients:
400 g pumpkin,
2 apples,
200 g cottage cheese,
2 eggs,
⅔ stack. raisins,
3-4 tbsp. Sahara,
4-5 tbsp. flour,
1 tsp baking powder,
50-100 ml milk,
a pinch of salt.

Preparation:
Grate the peeled pumpkin and apples on a fine grater, add raisins, previously washed in hot water and dried, cottage cheese rubbed through a sieve, salt, sugar and flour mixed with baking powder. Stir and add enough milk to make a dough as thick as sour cream. Fry the pancakes in hot vegetable oil until golden brown on both sides.

Ingredients:
400 g pumpkin,
2 apples,
2 eggs,
2-3 tbsp. Sahara,
½ cup flour,
salt.

Preparation:
Grate the pumpkin and apples on a medium grater. Separately, beat the eggs with sugar and combine with the pumpkin. Add flour, focusing on the thickness of the dough - it should be the consistency of sour cream. Fry in vegetable oil.

Ingredients:
300 g pumpkin,
2 eggs,
50 g sugar,
200 ml kefir,
100 g raisins,
1 tsp (without a slide) soda,
200-250 g flour,
a pinch of salt.

Preparation:
Grate the pumpkin on a medium grater and squeeze out the juice. Beat eggs with sugar, add kefir, mix and add pumpkin with washed and dried raisins. Mix baking soda with flour and add to mixture. The dough should have the consistency of thick sour cream. Fry in vegetable oil.

Ingredients:
400 g pumpkin,
400 g cottage cheese,
1-1.5 cups. flour,
2 eggs,
8-10 tbsp. Sahara,
1 tsp soda,
a pinch of salt.

Preparation:
Bake the pumpkin in the oven until soft and puree using a blender. Rub the cottage cheese through a sieve and combine with eggs, sugar and salt. Add pumpkin puree and whisk to combine. Add flour mixed with soda, stir until smooth. Fry in vegetable oil.

Ingredients:
500 g pumpkin,
100 ml milk,
2 eggs,
120 g flour,
1 onion,
½ tsp. salt,
100-150 g hard cheese,
a pinch of turmeric.

Preparation:
Bake the pumpkin in the oven or simmer in a small amount of water. Grind the pumpkin using a blender or rub through a sieve. Add milk, eggs, salt and turmeric, stir and add flour. Lastly, add the onion chopped in a blender and grated cheese. Stir and fry in vegetable oil like regular pancakes.

Ingredients:
400 g pumpkin,
2 eggs,
3-4 tbsp. semolina,
2-3 tbsp. flour,
2-3 tbsp. Sahara,
1 tsp baking powder,
a pinch of salt.

Preparation:
Grate the pumpkin on a coarse grater, add the remaining ingredients and mix. Leave the dough for 10-15 minutes for the semolina to swell. Fry as usual in vegetable oil on both sides.

Ingredients:
500 g pumpkin,
100 g walnuts,
100 g green onions,
2 eggs,
2 tbsp. soy sauce,
2 tbsp. strong wine
100 g flour (a little less is possible),
1 tbsp. vegetable oil,

Preparation:
Fry the nuts in a dry frying pan, cool and chop into crumbs. Grate the pumpkin on a coarse grater, finely chop the onion. Beat eggs with salt, soy sauce and wine. Combine pumpkin with onions and eggs, add 1 tbsp. vegetable oil, stir and add flour, focusing on the thickness of the dough. Its consistency should not be too thick. Fry until golden brown in vegetable oil.

Ingredients:
500 g pumpkin,
5 potatoes,
3-4 cloves of garlic,
2 eggs,
1 stack flour (a little less is possible),
1 tsp baking powder,
a pinch of salt.

Preparation:
Grate the pumpkin and potatoes on a coarse grater and scald with boiling water. You can pre-bake the pumpkin and potatoes and only then chop them. Separate the whites from the yolks and beat with salt into a thick foam. Combine the yolks, salt, chopped garlic in a bowl, add pumpkin and potatoes and stir until smooth. Then add the whites, mix and bake the pancakes in vegetable oil on both sides.

Ingredients:
600 g pumpkin,
2 eggs,
5-7 tbsp. flour,
5-6 cloves of garlic,
salt, pepper, herbs - to taste.

Preparation:
Grate the peeled pumpkin on a fine grater, add eggs, spices, salt, garlic passed through a press, and finely chopped herbs. Stir until smooth. You should have a dough as thick as sour cream. Fry in vegetable oil until golden brown. Serve with sour cream.

Ingredients:
500 g pumpkin,
½ cup chopped green onions,
2 stacks flour,
1 stack kefir,
2 eggs,
½ cup Sahara,
1 tsp baking powder,
salt.

Preparation:
Grate the peeled pumpkin on a fine grater, add all the ingredients and knead the dough as thick as sour cream. Fry until golden brown in vegetable oil.

Ingredients:
400 g pumpkin,
1 onion,
2 eggs,
4-5 tbsp. flour,
½ tsp. ground red pepper,
½ tsp. ground ginger,
salt.

Preparation:
Grate the pumpkin and onion on a coarse grater and squeeze out the excess juice. Add the remaining ingredients to the vegetable mass, mix well and bake the pancakes, as usual, in vegetable oil until golden brown.

Ingredients:
200 g pumpkin,
200 g oat flakes,
1 stack milk,
100 g flour,
3 eggs,
sugar, salt - to taste.

Preparation:
Pour milk over the oatmeal and let sit until it plumps up. Grate the pumpkin on a medium grater. Separate the whites from the yolks and beat with a pinch of salt until foamy. Combine all the ingredients, lastly add the whites, mix and fry in vegetable oil on both sides.

Ingredients:
500 g pumpkin,
4-5 tbsp. bran (wheat or oat),
2 tbsp. flour,
4 eggs,
1 bunch of green onions,
3-5 cloves of garlic,
salt, pepper - to taste.

Preparation:
Peel the pumpkin, remove seeds and pulp and grate on a fine grater. Pass the garlic through a press, finely chop the onion. Beat the eggs into a bowl, add bran, salt, pepper, and the rest of the ingredients, mix and let the dough stand for 30 minutes so that the bran swells and absorbs excess moisture. Then stir, add flour if the dough is runny, and fry the pancakes in vegetable oil until golden brown. Serve with sour cream.

Pumpkin pancakes with minced chicken sauce

Ingredients:
600 g pumpkin,
200-300 g minced chicken,
2 onions,
1 sweet pepper,
2 eggs,
5-6 tbsp. flour,
½ bunch of parsley
salt, ground black pepper - to taste.

Preparation:
Grate the pumpkin on a coarse grater, add the egg, finely diced sweet pepper and chopped herbs. Season with salt and pepper. Cut one onion into small cubes and also add to the pumpkin. Add flour and stir. Add the second onion, grated or chopped using a blender, egg, salt and pepper to the minced chicken and mix well. Place a tablespoon of pumpkin mixture in a frying pan with hot vegetable oil, then a teaspoon of minced chicken on top of it. Flatten slightly and bake on both sides until golden brown.

Ingredients:
600 g pumpkin,
300 g chicken fillet without skin,
4 eggs,
4 tbsp. (with a slide) flour,
1 bunch of greens,
salt, ground black pepper, spices - to taste.

Preparation:
Boil the chicken fillet in a small amount of salted water with salt and spices. Cool and chop finely. Grate the pumpkin on a coarse grater, chop the onion using a blender. Combine all ingredients, mix, salt and pepper to taste, add spices. Fry the pancakes in a frying pan with vegetable oil, covered, until well cooked.

Pumpkin pancakes with ham

Ingredients:
400 g pumpkin,
200 g good ham,
2 eggs,
100 g flour,
50 g butter,
salt, pepper - to taste.

Preparation:
Grate the pumpkin on a coarse grater, cut the ham into thin strips. Soften the butter by keeping it at room temperature for a while. Mix with the remaining ingredients, salt and pepper to taste. Bake the pancakes in vegetable oil until golden brown.

As you can see, there are many recipes for pumpkin pancakes, but this does not mean that you cannot come up with something completely original. Pumpkin is a unique vegetable that goes with almost any food, so you can create your own pumpkin pancakes with a variety of ingredients!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Step-by-step recipes for boiled and raw pumpkin pancakes, with apples, cottage cheese, sausage, minced meat

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

8 gr.

Carbohydrates

162 kcal.

Option 1: Classic pumpkin pancakes

In the classic recipe, pancakes are made from boiled pumpkin. They turn out very tender and soft. Perhaps not everyone will even guess what these fragrant and bright flatbreads are made of. It is not advisable to use ready-made puree, as it may turn out to be watery; it is better to boil the pumpkin according to the recipe.

Ingredients:

• 500 g pumpkin;
• 130 g flour;
• 6 g ripper;
• egg;
• 30 g sugar;
• 50 ml oil.

Step-by-step recipe for classic pumpkin pancakes

The recipe indicates the weight of peeled pumpkin pulp. You need to cut it into cubes, put it in a saucepan and boil in water until soft. Drain into a colander and cool. Then we either puree it with a food processor or simply mash it very well with a potato pestle.

Salt the egg and add granulated sugar to it. Shake a little with a whisk or fork, then combine with pumpkin puree. Stir, add wheat flour, after combining with ripper. Mix the dough.

Pour a small amount of oil into the frying pan. It is advisable to choose dishes with a flat and thick bottom. Warming up.

Use a tablespoon to scoop out the dough and place the pancakes one at a time. They should not touch each other. Fry on both sides. Since the pumpkin is heat-treated, the pancakes will bake well and quickly. Let's serve!

To prepare a dietary version of these pancakes, you need to reduce the amount of sugar and fry without oil. They also cook and turn out perfectly in a Teflon frying pan. If desired, replace the wheat flour with ground oatmeal.

Option 2: Quick recipe for pumpkin pancakes

To prepare these pancakes, you do not need to boil and cool the pumpkin. It is used raw, everything still turns out great, but the taste and appearance will be slightly different. This is also a sweet option.

Ingredients:

• 300 g pumpkin pulp;
• 2-3 spoons of flour;
• egg;
• salt;
• spoon of sugar;
• oil for frying.

How to quickly make pumpkin pancakes

The pumpkin pulp needs to be grated or chopped with a food processor. But we don’t make puree at all, otherwise you’ll have to add a lot of flour, and the taste won’t be the same. Also, do not use a large grater, otherwise the pancakes will take a long time to bake.

Add all the other ingredients except oil to the grated pumpkin and just stir well until you get a dough.

Pour a little oil, but you can just grease the pan with a couple of drops. Warming up.

Lay out the pancakes, spread them so that they are not too thick, otherwise the raw pumpkin simply will not bake. Fry for a couple of minutes on each side and place on a plate.

There is no need to add more sugar to these pancakes; pumpkin also contains it. If the dough turns out to be very sweet, it will burn.

Option 3: Pumpkin and apple pancakes

Another recipe made from raw pumpkin, but for these pancakes you will also need an apple. It does not need to be cooked, which also reduces cooking time. You can use sweet, sour or any other apples.

Ingredients:

• 0.4 kg pumpkin;
• two eggs (three small ones);
• 0.2 tsp. soda;
• three spoons of sour cream;
• two apples;
• 2-4 spoons of flour;
• 100 g refined oil;
• salt, sugar to taste.

How to cook

Simply grate the pumpkin and apples. It is advisable to peel the skin off the fruit and the peel off the pumpkin.

In a bowl, mix eggs and a pinch of salt, add sour cream and sugar to taste, one full spoon is enough, but more is possible. Whisk to dissolve all ingredients, pour into pumpkin and apples.

Stir again, add flour and add a pinch of salt. Stir until you get a thick dough that will slightly stretch with a spoon.

Pour the refined oil into a frying pan, heat it, but do not use the entire recipe amount at once; it is better to add it in parts before each new addition of dough.

Place a spoonful of pancakes with apple and pumpkin and fry them until done.

The dough made from raw pumpkin and fresh apples may become thinner as it sits. In this case, you need to add a little flour and mix. Another option is to replace it with part of the semolina, which gradually swells and absorbs the juice that is released.

Option 4: Pumpkin and cottage cheese pancakes

A healthy version of pumpkin pancakes with regular cottage cheese, you get original cheesecakes. You can fry them in a dry frying pan or simply in the oven, spreading them out on a silicone mat. In this version, the calorie content of the dish will be minimal. The recipe gives a wonderful way to heat pumpkin using a microwave oven, it turns out quickly.

Ingredients:

• 0.3 kg pumpkin pulp;
• 0.15 kg of cottage cheese;
• 0.3 tsp. soda;
• egg;
• 70 g flour;
• 2 spoons of sugar;
• a little salt;
• oil for frying.

Step by step recipe

Grate the pumpkin coarsely into a bowl. Place in the microwave for 3-4 minutes, then remove and cool.

Mix cottage cheese with egg and sugar, add a little salt, beat with a blender. You can just grind it well

Combine the curd mass with the cooled pumpkin, add flour and soda to the dough. It is advisable to pay it off separately.

Pour oil, heat and place cottage cheese and pumpkin pancakes in a frying pan. Fry them on both sides without making the heat too high. Place the baked flatbreads on a plate, serve with sour cream, condensed milk, or simply sprinkle with powdered sugar.

These cottage cheese pancakes will be even tastier if you add a little vanilla, coconut or cinnamon to the dough. Pumpkin also goes well with all these ingredients.

Option 5: Pumpkin pancakes with minced meat

A savory version of snack pancakes, which can be called mini-cutlets. This recipe will help out if you don’t have enough minced meat to prepare dinner for the whole family. You can take any type of meat and fat content. This version uses raw pumpkin.

Ingredients:

• 400 g pumpkin;
• 300 g minced meat;
• a clove of garlic;
• onion head (small);
• 100 ml oil;
• 2 eggs;
• 2 spoons of semolina;
• 2 tablespoons flour;
• greens, pepper to taste.

How to cook

Finely grate the peeled pumpkin into a bowl and add the minced meat to it. Rub them together with your hands, adding spices. If you don’t do this right away, it will be more difficult after introducing the eggs.

Add grated garlic and a small onion, but you can add just one or use dried garlic. At the same stage, add spices, pepper and salt, you can chop half a bunch of greens. Stir thoroughly.

Add two tablespoons of semolina. Leave the kneaded dough for fifteen minutes. If the dough turns out liquid, then add flour and stir again.

Heat the oil, lay out the meat pancakes with pumpkin and fry. As soon as we turn it over to the other side, cover the pan. Steam under the lid for 3-4 minutes. These pancakes can be served not only with sour cream, but also with ketchup, mashed potatoes, fresh vegetables and slices.

It is not advisable to use unrefined oil for frying pancakes. When heated, it will smoke, give an unpleasant taste, and bubble a lot. In addition, the dish will have an unpleasant odor.

Option 6: Pumpkin pancakes with apple and raisins

An amazing version of sweet pumpkin and apple pancakes. It is advisable to prepare the base in advance so that it cools. If your family loves pumpkin pancakes, then the puree can even be prepared for future use; it keeps well for 2-3 days in the refrigerator and can easily remain in the freezer for several months.

Ingredients:

• 400 g pumpkin;
• 300 g apples;
• 2 eggs;
• 2 spoons of sour cream;
• 160 g flour;
• frying oil;
• 2 spoons of sugar;
• 50 g raisins;
• 0.5 tsp. ripper;
• vanilla, cinnamon.

How to cook

Cut the pumpkin into pieces, put it in a saucepan, add 3-4 tablespoons of water and steam under the lid until almost soft.

Peel the apples, cut them into pieces, add them to the pumpkin and boil the fruit all together with the lid on a little more, the fruit should soften. Then we just cool it all down. Drain off excess juice. Mash the pumpkin and apples to a pulp.

Pour hot water over a handful of raisins. Let it swell, then squeeze it out.

Add some salt to the eggs and mix with sugar and sour cream. Beat with a fork. You can add a little kefir instead of sour cream. Pour the mixture into the pumpkin and apple mixture.

Add flour and baking powder to the dough. Mix. You can adjust the consistency yourself. It is better not to make a batter, otherwise the pancakes will be thin.

Fry pumpkin cakes in the classic way in a frying pan with or without adding oil. Serve for breakfast or as dessert.

It is not necessary to steam the pumpkin on the stove in advance. Very tasty pancakes are made from baked vegetables in the oven, you can try this option.

Option 7: Pumpkin pancakes with cheese and sausage

In this version, pancakes are sugar-free; they can serve as an excellent snack and will appeal to men. The ingredients simply list sausage. You can safely replace it with ham, sausages, sausages at your discretion. The cheese used is hard. Processed cheeses are not suitable for dough, as they contain many different additives; when heated, they can behave strangely and liquefy the dough.

Ingredients:

• 100 g cheese;
• 400 g pumpkin;
• 200 g sausage;
• 3 spoons of sour cream (mayonnaise);
• three eggs;
• about a glass of flour;
• salt, pepper, garlic, herbs;
• refined oil;
• 0.5 tsp. ripper;
• onion head

How to cook

Finely chop the onion, you can even grind it in a blender; in this option, immediately throw in a clove of garlic.

Finely grate the pumpkin and mix with the onion. Cut the sausage into thin strips and add to the pumpkin.

We simply grate the cheese and add it to the total mass.

Break the eggs into a separate bowl. Add spices and sour cream to them. You can replace it with mayonnaise at your discretion, beat it and pour it into the dough. Mix everything thoroughly.

Pour in the ripper, add flour in parts, achieving the consistency of a not very liquid dough. And we immediately start frying the pancakes.

Pour a little oil, a layer of a couple of millimeters is enough, heat it up and spread the dough. We fry simple pancakes. When serving, sprinkle with herbs, add sour cream and cheese sauce.

If there is no cheese, then the same pancakes can be prepared simply with sausage. It turns out very tasty if you use smoked chicken or meat. You can even make the dough with the addition of bacon, the dish will have an amazing aroma, but the calorie content will also increase.

Option 8: Pumpkin pancakes with oatmeal

A variant of very healthy pancakes, for the preparation of which oatmeal is used. You will also need kefir as an additive, otherwise the cereal will not swell. If sour milk is stagnant at home, you can use it.

Ingredients:

• 0.2 kg pumpkin;
• 50 g kefir;
• 3 spoons of cereal;
• large egg;
• 1 tsp. ripper;
• spoon of sugar;
• three tablespoons of flour;
• vanilla optional;
• 2-3 tablespoons of oil.

How to cook

Grate a piece of pumpkin into a saucepan or bowl, add salt and sugar, mash with your hands to release a little juice.

Add egg and kefir to the grated pumpkin. Add a couple of pinches of vanilla, but optional. If the ripper is replaced with baking soda, then reduce it to half a teaspoon and combine with kefir. Stir Vasya thoroughly.

Add oatmeal. After stirring again, leave it to swell. If you used instant oatmeal, ten minutes is enough. When using regular flakes, increase the time to half an hour.

Add flour and baking powder, if soda was not added previously, stir the dough. If suddenly the pumpkin is very juicy and the mass turns out to be runny, then add more flour, but watch the consistency. You don't need to overwork the dough, otherwise you'll end up with tough pancakes.

Pour a spoonful of oil into a frying pan, distribute and heat. Lay out the pancakes and fry the first batch. Then add a little more oil and repeat until all the dough is gone.

Many sweet pancake recipes call for flavorings, usually vanilla and cinnamon. You can put them in the dough, it will turn out even tastier. But the aroma is much more interesting and better when adding similar ingredients to sour cream or cream for serving.