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Pumpkin Pancake Stack

Homepride Online-Elementor #36339
Total Time: 35 mins
Servings: 8 Servings
Prep time: 15 mins
Cooking time: 20 mins

Ingredients

  • 250g pumpkin, peeled and chopped into chunks
  • 1 tablespoons maple syrup (1 for pumpkin & 2 for pancakes)
  • 2 tsps baking powder
  • 0.5 tsp bicarbonate soda
  • 200g plain flour
  • 2 tsps cinnamon powder
  • 1 tsp nutmeg
  • 50g melted butter (for pancakes)
  • 240ml milk
  • 2 large eggs
  • Veg oil for cooking
  • 120g cream cheese
  • 60g butter for icing
  • 1 tsp vanilla extract
  • 150g icing sugar
  • Salt

Step 1

Pre-heat your oven to keep your pancakes warm as you go later. Pop your pumpkin in a microwave-safe dish, cover and cook on high for 6-8 mins until tender.

Step 2

Bob your pumpkin, 1 tbsp maple syrup and 1/2 tsp of salt in a blender and blitz until smooth (you may need to add a little water to loosen). Set to one side.

Step 3

In a bowl, mix together all dried pancake ingredients. In another large bowl, mix together the pumpkin and melted butter followed by, milk, eggs and 2 tbsp maple syrup until combined.

Step 4

Add your dry ingredients to wet ingredients and use a wooden spoon to gently mix into a thick but runny batter. If too thick at this point add a dash more milk. Pop to one side whilst you make your cream cheese icing.

Step 5

In the bowl beat the cream cheese, butter, and vanilla until light and smooth. Slowly add your icing sugar and beat until fluffy. If too loose add a little more icing sugar before popping in a piping bag with a small nozzle attachment (if you would like to create the web) and chill in the fridge whilst you cook your pancakes.

Step 6

Heat a large, non stick pan over a medium heat and add a little veg oil. Add a ladle of pancake mixture once hot and cook on one side for 2 mins. You will know it is ready to flip when you start to see bubbles appearing in your batter. Once flipped cook for another 30 seconds until golden. Repeat with all batter, adding any made pancakes to your baking tray and keeping in the oven to stay warm.

Step 7

Pile your pancakes high and pipe a spiderweb shape on top with your cream cheese icing, allowing to drip slightly down the sides and tuck into a a Halloween brekkie stack like no other!

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