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Photo of Spiced pumpkin hotcakes with blueberries by WW

Spiced pumpkin hotcakes with blueberries

6 - 8
PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
Add pumpkin to hotcakes for a richer flavour and extra goodness - surprisingly tasty!


White self-raising flour

cup(s), (100g)

Mixed spice

½ tsp

Bicarbonate of soda

¼ tsp


1 medium


½ cup(s), (125ml)

Skim milk

2 tbs


1 cup(s), (150g) coarsely grated

Fresh blueberries

250 g

Maple syrup

2 tbs

Oil spray

1 x 3 second spray(s)


  1. Combine sifted flour, mixed spice and bicarbonate of soda in a medium bowl. Whisk egg, buttermilk and milk together in a jug. Add to flour mixture and stir to combine. Add pumpkin and stir to combine.
  2. Heat a large non-stick frying pan over medium-low heat. Lightly spray with oil. Spoon 2 tablespoons of batter into the pan. Cook for 2 minutes or until bubbles form and pop on the surface and it’s lightly browned underneath. Turn and cook for a further 1 minute or until lightly golden and cooked through. Transfer to a plate and cover with foil. Repeat with batter to make 9 more pancakes.
  3. Place pancakes on serving plates. Sprinkle with blueberries and drizzle with maple syrup to serve.