I’ve got an idea how to brighten your morning – all you have to do is make these pumpkin pancakes for breakfast. I know you love kefir pancakes, but this time I chose a slightly different recipe and made pancakes using milk. I also chose not ordinary milk, but lactose-free milk, which is healthy and easily absorbed by the body, so these pancakes will be great for kids.

How to bake a pumpkin

To make these delicious pumpkin pancakes, you first need to bake the pumpkin itself and then puree it. There is absolutely nothing difficult here. First, cut your pumpkin in half and remove the seeds and the pulp. By the way, I do not advise you to throw away the seeds, they can be dried and then added to soups or salads. They are delicious! Next, cut the amount of pumpkin you need into small equal-sized chunks so that they bake evenly and quickly. Next, place them in a baking dish. I used a ceramic one. Sprinkle a little sunflower oil on the pumpkin slices and add a little salt. This was all I used for my puree, but if you’re baking the pumpkin for some other dish, many different spices can be used.

For a light nutty flavor and aroma, use nutmeg; add ground ginger to accentuate the sweetness of the pumpkin and add spice; for spice, use cinnamon or cloves.

Add pumpkin puree to the batter for the ultimate pancake flavor. When serving the pumpkin pancakes, add honey if desired.

How to make pumpkin pancakes

Lactose-free Pumpkin Pancakes: Simple Recipe for a Great Breakfast: Directions

Step 1

Prep all the ingredients for making your lactose-free pumpkin pancakes. Lactose-free milk is very easily absorbed by the body, so it will be great for kids. Preheat the oven to 180C.

Step 2

Cut the peeled pumpkin into equal chunks and place into a baking dish. Season with a pinch of salt and drizzle a little oil on top. Bake in an oven preheated to 180 degrees for 20 minutes. Once the pumpkin has cooked through, mash it with a potato masher till you have a slightly chunky pumpkin purée. Let it cool a little.

Step 3

Once the pumpkin is cool enough, make the pancake batter. In a mixing bowl, combine the purée and 200ml lactose-free milk. Mix to combine.

Step 4

Add the flour and a teaspoon of baking powder. It will make the pancakes light and fluffy.

Step 5

Add a tablespoon of sunflower oil to the batter, along with 100g granulated sugar. The amount of sugar can vary depending on how sweet you like your pancakes. Add three eggs and a pinch of salt to the batter.

Step 6

Whisk the batter well. It shouldn’t be too smooth, as the homemade pumpkin purée will add a little texture. Don’t worry about that. It should be quite thick, about the consistency of thick sour cream.

Step 7

Heat a little sunflower oil in your pan and fry the pumpkin pancakes until they are nice and golden on both sides. If you like, you can drizzle a little honey over them when serving.