Homemade pumpkin pancake

Pumpkin Pancake with (Banana) Ice Cream


Homemade pumpkin pancake

“Delicious home-flavour pancake in restaurant standard, what’s more you are asking for.”

This will surely become my frequent cooking from now on!

I loved pumpkin, I loved pancake, I loved ice cream, I loved dessert, and it has all! It is all…. the healthier version.

I realised that this pancake can be adapted in many different ways, easily. I am already thinking of the banana pancake, strawberry pancake, blueberry pancake, pandan pancake, chocolate pancake, and many more, but let’s start with this pumpkin version here……


Ingredients for pancake batter:
1 cup of cake flour
2 teaspoons of baking powder
1 teaspoon of Vanilla extract
1 egg
250 ml of milk
30 gram of butter, melted
2 teaspoons of sugar
Pinch of salt

Ingredients for roasted pumpkin:
1 butternut squash, diced in chunks
1/2 teaspoon each of salt and pepper
2 tablespoons of olive oil

For Dressing
Maple syrup
Homemade mixed berries jam

For Garnishing
2 scoops of Banana (or flavour of your choice) ice cream
Mixed berries

1) Making of mixed berries jam: Place assorted berries in a bowl. 1:1 ratio of sugar and Balsamic vinegar. Mix to combine. Reserve for later.

2) Making of pancake batter: Add cake flour in a large mixing bowl and create a well in the middle of the flour. Break an egg in the well. Add baking powder, vanilla extract, sugar and salt. Stir in milk. Lastly, add melted butter. Gently whisk to combine all ingredients. Let batter rest in the fridge for 30 minutes before use.

3) Making of roasted pumpkin: Mix diced butternut squash with salt and pepper. Heat Tefal frying pan with olive oil over medium fire. When its Thermo Spot® pad turns solid red, place seasoned butternut squash dices in the pan and roast until golden brown. Heat off. Reserve for later.

4) Cooking of pancake: Heat Tefal frying pan over medium fire, without the need of oil (if you wish to add some oil, go ahead as desired, but expect a little less crusty surface of the pancake). When its Thermo Spot® pad turns solid red, lower heat to low fire. Ladle a scoop of pancake batter, place it in the centre of the pan. Return and place roasted squashes on the half-cooked batter, let it fry for 2 minutes. You may sprinkle tiny bit of salt and pepper on it, if wished. Then, flip pancake over to cook for another 2-3 minutes.

5) When both sides are browned and slightly crisped. Dish up, cut pancake into quarters and arrange on a serving dish. Drizzle dressing and garnish with mix berries and ice cream. Serve immediately.

You wouldn’t miss this recipe, if you are a real pancake lover. That’s all I’m gonna to say. :)

Tips: It’s OK, if you do not wish to make the mixed berries jam. Omit it, or use the instant store-bought version.
*Reduce the amount of baking soda, if you like your pancake to be flatter.
*Try adding vanilla, green tea or raspberry ice cream, instead of the banana flavour, if you liked.
* Use butternut squash instead of round pumpkin for its guaranteed natural sweetness.

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4 Responses

  1. Hi Patricia,
    I am really glad I chanced upon your blog and discover that I really like your blog. Your posts are interesting to read too and your recipes are easy to follow and healthy too. I like home-cooked healthy food too.

    Have a nice day and cheers :)

    1. Hi Ivy,

      Thank you so much.

      It’s really very nice to hear all these nice and positive comments from you guys.

      That’s the biggest motivation for me to share what I can.


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