Sweet potato might be in the social media spotlight right now but let’s not overlook the humble pumpkin. For generations it’s been giving a nutritious and inexpensive boost to everything from soup to scones, and now it’s time to let it shine in pancakes.
Although sweet potato and pumpkin aren’t botanically related—one is a tuber, the other is part of the squash family—they have quite a bit in common. They share a vibrant orange hue thanks to their high beta-carotene content, and a knack for caramelising beautifully in a hot roasting pan. Simmering or steaming softens their hard flesh to the point where they will puree to perfection, as in this recipe.
“While the warming spices associated with pumpkin often lean more towards winter cooking, pumpkins are actually in their prime right at the end of summer,” says Alyce Alexandra. “Luckily for us, the season extends into autumn, so you can enjoy this recipe’s fluffy pancakes for months to come.”
These are guaranteed to brighten a weekend morning. You can make your breakfast preparation even easier by whizzing the batter the day before and leaving it in the fridge overnight—but at a pinch, just half an hour will do the job.
Making pancakes of any kind requires quite a bit of standing at the stove. If you’re a confident pancake flipper, Alyce suggests getting two pans on the go at once—that’s what she always does. But if not, or if your kitchen layout doesn’t allow for a helper alongside you at the stove, take your time and keep your cooked pancakes warm; your patience will be well rewarded.
- Place sugar and cinnamon in TM bowl, mill for 20 seconds/speed 10.
- Add pumpkin, water and butter, cook 10 minutes/100 degrees/speed 1, or until pumpkin is soft.
- Puree for 10 seconds/speed 6.
- Add buttermilk, eggs, flour, baking powder, bicarb soda and salt, mix 15 seconds/speed 4, or until just combined and smooth. Scrape down sides.
- Mix for a further 5 seconds/speed 4. Ideally, refrigerate batter for 30 minutes to overnight.
- When ready to cook, heat a large nonstick frying pan over medium-low heat. Melt in a knob of butter and swirl to coat the pan. Pour in about half a cup of batter and cook for 2 minutes, or until bubbles form on the surface of the batter and it appears to dry out. Flip and cook for another 1–2 minutes, or until golden brown and cooked through. Transfer to a warm oven or warming drawer while you cook the remaining pancakes.
- Serve as you prefer. We’ve done it (as pictured) with whipped mascarpone, drizzled with maple syrup.