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Pumpkin pancakes

Pumpkin pancakes… What a delicious autumn recipe! What could be more fun than baking pancakes for and with kids on a cold, windy autumn day?

Preparation time

15 min preparation + 15 min cooking


14 pancakes



Print this recipe


For 14 pancakes
  • 140 g Oatmeal (optional: gluten free) 
  • 40 g Zùsto 
  • 2 eggs
  • 175 g pumpkin puree – 1 small pumpkin  (see instructions below)
  • 175 g unsweetened almond milk (grams, not ml )
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp pumpkin spice:
    • 8 tsp ground cinnamon
    • 4 tsp ground ginger powder
    • 2 tsp ground cloves
    • 2 tsp ground allspice
    • 1 tsp ground nutmeg

Tip: if you can’t find ground versions of any of the above spices, you can finely grind up the spices using a mortar. So for example, I didn’t use ground cloves but ground up the cloves myself with a mortar. Afterwards, I put the ground cloves through a sieve to make sure I only used the finest parts. 

For finishing (optional):

  • Pecan nuts, finely chopped
  • Salted caramel (see recipe)


For the pancakes:

  • Blender 
  • Frying pan

For the pumpkin spice: 

  • Jar to keep the spice in
  • Mortar & sieve (if you can’t find ground versions of some of the spices)

Preparation method

For the pumpkin spice: 

  1. Put all the spices together in a small bowl and then mix them all together with a spoon.
  2. Store them in a tightly sealed jar.

For the batter:

  1. Start making the pumpkin puree: preheat the oven to 200°C and line an oven tray with baking paper. Cut your pumpkin lengthwise (from the stem down). Place the halves on a baking tray with the convex side up. Bake the pumpkin in the oven for 30 minutes. Afterwards, allow the pumpkin to cool a little and then scoop out the seeds using a spoon. Afterwards, you can scoop out the rest of your pumpkin. 
  2. Place the oatmeal in the blender and grind it into flour. 
  3. Add in the rest of the ingredients and blend to make a smooth batter. 
  4. Heat some vegetable oil or liquid margarine in your pan and fry about 50 ml of batter for each pancake. I find the best way to do this is transfer the batter into a measuring cup and then pour 50 ml into the pan for each pancake. 
  5. Optional: top with salted caramel and/or pecans

Nutritional values

Pumpkin pancakes  Per pancake, made with 50 ml batter
Energy (in kcal) 53 kcal
Fat (g) 1.6 g
Of which saturates 0.4 g 
Of which unsaturates 1.2 g
Carbohydrates (g) 6.5 g
Fibre (g) 1.4 g
Protein (g) 2.3 g

About Yasmine Marchal

Hi, I’m Yasmine from the pastry blog Tartes Yaya. As well as running my blog, I work full time as an IT project manager. Baking is my creative outlet, but I also enjoy sports (jogging, hiking, aerial dance and horse riding).

I’m mum to an 8 year old boy, Ilyas, and a 6 year old girl, Fatou. In August 2018, Ilyas was diagnosed with type 1 diabetes (an autoimmune disease that is not caused by eating too much sugar… just to clarify that! ;)).Even though a type 1 diabetic can eat whatever they want and don’t have to follow a special diet, their body has greater difficulty in processing real sugars because the body is not able to produce insulin itself or manage insulin spikes properly.

My son’s diabetes led me to discover Zùsto and since then, Zùsto has been my favourite sugar substitute!

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