Pumpkin pancakes with maple syrup
Start your day gently with these pumpkin pancakes, soft and flavorful, perfectly balanced with the sweet taste of maple syrup. A comforting recipe that combines the richness of pumpkin and the sweetness of syrup, ideal for an autumn breakfast or brunch. Perfect for warming up your morning with a gourmet touch full of natural flavors.
Ingredients
- 2 eggs
- 150 g. flour
- 20 cl of milk (skimmed or almond)
- 250 g of pumpkin flesh (half a butternut squash)
- 30g of sugar
- 1 packet of baking powder
- Maple syrup
- ½ teaspoon of cinnamon (optional)
- Pecan nuts (optional)
Preparation
Pumpkin pancakes recipe
with maple syrup
You may be used to adding vegetables to your sweet preparations, like carrots in your carrot cakes or zucchini in your chocolate muffins. Have you ever thought about using pumpkin to make soft and original pancakes? An original and guilt-free variation!
1. Peel and cut the pumpkin into pieces. Cook them until the pieces are very tender, in a pan or in the oven according to your preference.
2. In your Lagrange blender or in a container with your Mix Pro hand blender, mix together the pumpkin pieces with the eggs and milk.
3. Once the mixture is homogeneous, gradually add the flour, baking powder, sugar, and cinnamon (optional) until you obtain a smooth and consistent batter. Don't hesitate to adjust with a little milk or flour to get the desired consistency.
4. Heat up your LAGRANGE crepe maker. Once the mini-pancake plate is hot, pour a little batter. Let it cook until small bubbles form on the surface (about 2 to 3 min), then flip the pancakes to the other side.
5. Garnish with maple syrup and pecan nuts. It's time to enjoy!