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Pumpkin pie pancakes

Pumpkin pie pancakes

Total Time
25 min
10 min
15 min
American-style pancakes are always a popular brunch option – especially when they’re soft, fluffy and full of interesting flavours.


Skim milk

¾ cup(s), (185ml)

Butternut pumpkin, cooked without added fat

170 g, (⅔ cup mashed) (see tip)


1 medium

Maple syrup

1 tbs

White self-raising flour

1 cup(s), (150g)

Baking powder

½ tsp

Mixed spice

1 tsp, plus ¼ tsp extra to serve

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Orange rind

1 tbs, thinly shredded, to serve

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 150°C. Whisk milk, pumpkin, egg and 2 teaspoons maple syrup in a medium jug or bowl until combined. Sift flour, baking powder and mixed spice into a separate large bowl, add pumpkin mixture and whisk to form a smooth batter.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon in half the batter to make 4 small pancakes. Cook for about 3 minutes on each side or until golden and cooked through. Transfer pancakes to a non-stick baking tray, cover loosely with foil and keep warm in oven. Repeat with the remaining batter to make 4 more pancakes.
  3. Mix yoghurt with remaining maple syrup. To serve, top pancakes with yoghurt mixture and sprinkle with extra mixed spice and orange rind.


To make ⅔ cup mashed pumpkin, boil, steam or microwave 225g chopped, peeled pumpkin until tender, then drain and mash until smooth. The easiest way to cut fine strips of orange rind is to use a zester. Otherwise, peel strips of rind from an orange using a vegetable peeler, then shred finely.