A note from the kitchen
My mornings are always sloooooow —I enjoy them with ease and most days with a good and healthy appetite. These pumpkin pancakes are very comforting and wholesome. Freshly baked pumpkin, coconut milk, and just enough spice to make the whole kitchen smell right. Not too sweet, not too heavy—just something good to start the day with.
I love to serve them with an easy blueberry sauce, some yogurt and honey. But you are obviously invited to be creative with toppings. Frozen raspberries can also be turned into a vibrant and delicious sauce.
Ingredients (serves 4, generously)
300 g spelt flour or wheat flour
300 g pumpkin purée (from fresh, baked pumpkin)
300 ml coconut milk
75 g butter or ghee, melted
60 g brown sugar
60 g honey
2–3 large eggs (2 for softer, 3 for more structure)
2½ tsp baking powder
2 tsp vanilla extract
1½ tsp ground cinnamon ½–¾ tsp ground clove + star anise mix (optional) OR freshly grated ginger
¾ tsp salt
How to Make It
Preparation (pumpkin purée)
Use Hokkaido or Fairytale pumpkin for the best flavour.
Butternut works just as well.
Cut the pumpkin into rough chunks
Bake at 180°C for 30–40 minutes until soft.
Let it cool slightly, then blend or mash into a smooth purée.
Cutting it smaller will reduce baking time slightly.
Step 1: Prepare the base
In a large bowl or blender, whisk together or blend pumpkin purée, coconut milk, melted butter, eggs, honey, sugar, and vanilla until smooth.
Step 2: Combine
Stir in or blend flour, baking powder, cinnamon, spice mix (if using), and salt - the batter should stay soft and slightly thick.
Step 3: Cook
Heat a pan over medium heat and add a butter until it gets golden.
Pour in the batter and cook each pancake until golden on both sides, flipping once bubbles form and the edges set.
How to serve
With butter and honey or maple syrup.
With yogurt, blueberry sauce or cherry compote.
Or simply stacked, warm from the pan.