Seasonal pumpkin is a product that most often ends up in porridge or soup, but it can be turned into something entirely different: tender, aromatic pancakes that work just as well for breakfast as for a quick snack. The main advantage of the recipe shared by Styler (an RBC-Ukraine project) is the minimal set of ingredients and the fact that you don't need to add much sugar. These pancakes take just a few minutes to make, and the result is golden-brown on the outside and soft on the inside.
How to Prepare the Pumpkin
The first step is preparing the main ingredient. The recipe offers two equally valid approaches: the fastest is to grate the pumpkin on a fine grater and gently simmer it in a pan under a lid until soft, or to bake it in the oven in advance and store the finished puree in the refrigerator. The second option is convenient because it lets you prep the base for several servings and save time when you actually cook.
A Batter That Needs No Sugar
In a bowl, mix the pumpkin puree with an egg, a pinch of salt, and cinnamon, stirring well until smooth. Then add the flour and baking powder, but not all at once: the amount of flour depends directly on how wet the pumpkin turned out. The batter should be thick but soft — about like regular pancake batter; if it spreads across the bowl, add another spoonful of flour. If the pumpkin you chose isn't sweet enough, you can add a little honey or another sweetener to the batter if you like, though for a ripe, sweet pumpkin this isn't necessary.
Frying and Serving
Heat a pan, add a little oil, and spoon the batter in small portions. Fry the pancakes over low heat for about 2–3 minutes on each side, trying not to make them too large, otherwise they may stay raw in the middle. Serve the finished pancakes with sour cream, plain yogurt, honey, or fruit — this turns a simple dish into a full, festive breakfast.
A Savory Version and a Chef's Tip
For those who prefer a non-sweet version, the recipe suggests skipping the cinnamon and adding a little dried garlic, paprika, or herbs to the batter. These pancakes work well as a side dish or a light dinner. The article also highlights a tip from the well-known chef and restaurateur Jamie Oliver: don't throw away the leftover cooked pumpkin after making the pancakes — use it in a soup or add it to pasta, thereby reducing food waste and expanding your menu from a single seasonal ingredient.
