| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 7g | 4g | 49g |
| sugars | fibre | protein | salt |
| 6g | 3g | 9g | 0.48g |
There’s nothing quite like the earthy, sweet flavor of Pumpkin Flower Pancakes. A delightful blend of bounty from both the field and the garden, these fluffy, tender treats have quickly become a breakfast staple in my kitchen, especially during the bountiful autumn season. The flower-infused, pumpkin-spiced delight might not trace its roots back to my Creole and French-cuisine repertoire, but its unique flavor profile has an undeniable charm that has made it a favorite among both myself and my followers.
The Health Benefits
Apart from being the perfect canvas for a drizzle of maple syrup, our Pumpkin Flower Pancakes come with a host of health benefits. Pumpkin, the star of this recipe, is famed for its rich reserves of antioxidants, fiber, and vitamin A, all of which can contribute to improving heart health, aiding digestion, and boosting immunity. Furthermore, the inclusion of pumpkin flowers brings a dash of excitability to the equation. These edible blossoms are not just pleasing to the eyes, but also pack a solid nutritional punch, teeming with Vitamin C, calcium, and iron.
The Perfect Companions
These Pumpkin Flower Pancakes, while a full meal in themselves, pair wonderfully with a variety of dishes. If you’re seeking a full-on autumnal feast, these can be served alongside Apple-Maple-Bacon for that sweet and savory blend. Alternatively, you may also pair them with a cooler contrast like a refreshing green smoothie for a healthier twist.
Moreover, this recipe may remind you of the classic Pumpkin Pancakes, albeit with a floral touch. The incorporation of edible flowers into the batter not only adds to the visual appeal but also imparts a mild, nuanced flavor that enhances the overall experience.
So, the next time you’re wondering how to make the most of those beautiful pumpkin flowers in your garden or spice up your pancake game, consider these Pumpkin Flower Pancakes. As you mix the batter and see it transform into golden stacks of delicious pancakes, you will realize there’s something undeniably special about making and sharing good food.
What You’ll Need
- 1 cup of all-purpose flour
- 1.5 teaspoon of baking powder
- 0.5 teaspoon of baking soda
- 1/4 teaspoon of salt
- 2 tablespoons of granulated sugar
- 1 cup of pumpkin puree
- 1 cup of buttermilk
- 1 large egg
- 2 tablespoons of melted unsalted butter
- 1 teaspoon of pure vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1 cup of edible pumpkin flowers
- Butter or oil for the pan
- Maple syrup for serving
Method
Step One
Start by mixing together the dry ingredients. In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, granulated sugar, ground cinnamon and ground nutmeg.
Step Two
In a separate bowl, mix together the wet ingredients. Stir in the pumpkin puree, buttermilk, a large egg, melted unsalted butter and pure vanilla extract.
Step Three
Slowly add the wet ingredients to the dry ones. Stir until the batter is smooth and well combined, making sure not to overmix.
Step Four
Gently fold the pumpkin flowers into the batter. You can save a few to garnish the pancakes later.
Step Five
Heat a skillet over medium heat and grease it lightly with butter or oil.
Step Six
Pour 1/4 cup of batter for each pancake onto the skillet and cook until bubbles appear on the surface, then flip and cook the other side until golden brown.
Step Seven
Serve your pumpkin flower pancakes warm with maple syrup drizzled over the top. Enjoy!
