| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 255 | 7g | 3g | 41g |
| sugars | fibre | protein | salt |
| 7g | 3g | 8g | 0.38g |
Why I Love Belgian Savory Pumpkin Pancakes
My love for the Savory Pumpkin Pancakes went a level deeper than just the palate. Ah, the wonderful Belgian recipe that it is, the robustness of the sugars and spices paired with the light, fluffiness of the pancakes is a gastronomic experience that I believe everyone needs to have at least once in their life. The incorporation of the pumpkin puree just adds a whole new dimension to the dish making it one of my absolute fall favorites.
The Perfect Fall Treat
The soft orange glow of pumpkin, the riot of spices and the crunch and sweetness of the toppings come together in a perfect melody of fall flavors. This is where the magic of this dish lies. It’s almost as if with each bite, you can feel the warmth of a pumpkin patch, the crackling of autumn leaves underfoot, and the sweet-spicy notes of a fall harvest. Pioneer Woman states, “there’s something magical about pumpkin”, and I couldn’t agree more, especially when it’s beautifully blended into this pancake recipe.
Echoes Of My Cooking Heritage
In the process of making these savory pumpkin pancakes, there’s a certain joy I find that stems from the echoes of my cooking heritage. I come from a Southern family with a rich West African heritage. This fusion of hearty Southern fare mixed with the bold flavors of African dishes shaped my culinary approach. The rhythmic whisking of batter, the sizzling oil, the warm scents wafting in the air, and finally the satisfaction of a perfectly cooked batch of pancakes – it’s almost therapeutic.
While the recipe doesn’t trace its roots directly back to either Southern or Western African cuisine, I was inspired by Marcus Samuelsson, the renowned Ethiopian-Swedish chef, to bring in fusion elements in my cooking. Just like him, I believe in celebrating the culinary expressions of the modern African diaspora. Through the lens of food, we can tell countless stories – it’s a love language that fosters closeness and understanding.
As I sit down to enjoy these pancakes with a dollop of whipped cream or a generous drizzle of maple syrup of my choosing, it’s hard not to smile. They taste of home, of nostalgia and love, blending the recipes passed down by my Nigerian parents, and the influence of my birthplace, Atlanta. It’s why I love these Savory Pumpkin Pancakes – simple, delicious, and a melting pot of cultures, just like me.
What You’ll Need
- 2 cups of all-purpose flour
- 2 tablespoons of sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 and 1/2 cups of milk
- 1 cup of canned pumpkin puree
- 2 large eggs
- 2 tablespoons of vegetable oil
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- Butter for greasing
- Optional: whipped cream, maple syrup, or powdered sugar for serving
Method
Step One
Firstly, take a large mixing bowl and add 2 cups of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well combined.
Step Two
In a separate bowl, combine your wet ingredients. This includes 1 and 1/2 cups of milk, 1 cup of canned pumpkin puree, 2 large eggs, and 2 tablespoons of vegetable oil. Thoroughly mix these together until the mixture appears smooth.
Step Three
Gradually introduce your wet ingredients to the dry ingredients, stirring continuously to avoid clumps. Once they are fully incorporated, add your spices: 1/2 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg. Stir until everything is evenly distributed.
Step Four
Heat a pancake griddle or non-stick pan over medium heat. Grease it lightly with butter to prevent the pancakes from sticking. Pour approximately 1/4 cup of batter for each pancake. Cook the pancakes until they start bubbling on the top and appear set at the edges (about 2-3 minutes). Flip them over and cook for another 2 minutes, or until they are golden brown and cooked through.
Step Five
Serve your savory pumpkin pancakes warm. They can be topped with whipped cream, maple syrup, or powdered sugar per one’s preference.
