Pumpkin pancakes with spices
Fall is here and the kitchen is filled with seasonal and cozy smells. When you combine pumpkin puree, a little yeast, and a little autumn spice, you get pancakes that are as fluffy as little clouds. Yeast pancakes are simple but extra festive—perfect for a weekend morning when you want to treat yourself to something warm and comforting and seasonally perfect.
A little tip: It's a good idea to make a large batch of pumpkin puree at a time and store it in the freezer in small portions. This way, it's easy to get just the right amount for your cakes next time.
And to give your pancakes (or any autumn-themed cake or drink) that cozy flavor, I'm also sharing a simple autumn spice mix recipe that you can mix in a jar at home and use whenever the mood strikes.
Autumn Spice Mix
You will need:
- ground cinnamon 25g (3spl)
- ground ginger 8g (2tl)
- ground nutmeg 8g (2tl)
- ground cardamom 8g (2tl)
- ground cloves 8g (2tl)
- When measuring with spoons, place the spices in a heap. Mix all the spices together and store in a small jar, for example. Use in coffee drinks and various cakes.
Pancakes with Autumn Spices
You will need:
- Milk 250g
- Pumpkin puree 100g
- 25g of compressed yeast (or 7g of dry yeast)
- Sugar 50g
- Egg 1pc (M size)
- Wheat flour 270g
- Autumn spice mix 5g (about 1 heaping teaspoon), or just use cinnamon.
- Pinch of salt
- Butter, melted 30g
Then drizzle with honey or syrup. I melted the honey until liquid and drizzled it over the finished cakes. If you don't want to put syrup or honey on the cakes, you can add a little more sugar to the batter if you wish.
How to do:
- For the pumpkin puree, clean and peel the pumpkin, cut it into smaller pieces. Steam or boil the pumpkin in a little liquid until soft, puree with a hand blender or blender.
- Melt the butter and let it cool.
- Heat the milk with the pumpkin puree to 40 degrees (if your pumpkin puree is still warm/hot, add cold milk to it and the mixture will be at the right temperature.
- In a bowl, mix the milk-puree mixture with sugar, pressed yeast and egg.
- Add flour, salt, and a mixture of autumn spices, and lastly, melted butter.
- Let the dough rise in a 30-40 degree oven for 40 minutes, until the dough has at least doubled in size and is bubbling nicely.
- Cook small pancakes over medium heat under the lid (I made 6 out of 9)
- Serve with maple syrup or honey.
Enough with the usual pancake batter. It's time to serve airy, autumnal pumpkin pancakes.
I'm thrilled if you share photos and feedback of your baking and tag me on social media - Miila koogid
Happy baking!
