Grandma Helga’s Pumpkin Pancakes

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I remember eating pumpkin pancakes at my grandparents home. My grandma would always make the most delicious pancakes and make them even better by adding some pumpkin to the batter. My grandma’s pumpkin pancakes are derived from the Antillean “Arepa di Pampuna” which means pumpkin pancakes in Papiamentu (the language of the Dutch Carribean / Netherlands Antilles). The Antillean pumpkin pancakes are more similar to American pancakes though. Whereas my grandma’s (and my) pancakes are more like French crêpe, but slightly thicker. A proper crêpe is really thin.

Easy Pumpkin Pancakes Recipe

This pumpkin pancake recipe is super easy. For me, one of the key ingredients (next to the obvious pumpkin) are the raisins soaked in rum. That just tops of an already delicious pancake.

Pumpkin Pancakes Recipe - Step 1

For this pumpkin pancake recipe you’ll need pumpkin puree, flour, milk, eggs, sugar, salt, raisins soaked in rum (drained), cinnamon and vanilla extract.

 

Pumpkin Pancakes Recipe - Step 2

Add flour to a bowl.

 

Pumpkin Pancakes Recipe - Step 3

Sugar.

 

Pumpkin Pancakes Recipe - Step 4

Pumpkin.

 

Pumpkin Pancakes Recipe - Step 5

Cinnamon.

 

Pumpkin Pancakes Recipe - Step 6

Vanilla extract. I’m obviously using my homemade vanilla extract again 🙂

 

Pumpkin Pancakes Recipe - Step 7

Next, crack and add the eggs.

 

Pumpkin Pancakes Recipe - Step 8

Pour in the milk.

 

Pumpkin Pancakes Recipe - Step 9

Using a hand blender, start mixing it all up.

 

Pumpkin Pancakes Recipe - Step 10

Blend until you’ve got a smooth batter.

 

Pumpkin Pancakes Recipe - Step 11

Add in the raisins. I use raisins which have been soaked in rum at least an hour. If you prefer not to use alcohol you can soak the raisins in water instead.  Drain the raisins before adding them to the mixture.

 

Pumpkin Pancakes Recipe - Step 12

Stir in the raisins. Don’t use the blender anymore at this point. You want the raisins to remain whole.

At this point, ideally I would let the batter rest for about 30 minutes. I find that the pancakes bake more evenly after the batter has rested for a bit. However, if you’re in a hurry, or just impatient ;-). You can skip this step.

 

Pumpkin Pancakes Recipe - Step 13

Heat up a non stick frying pan. Add a little knob of butter to the pan and swirl it around, make sure the entire pan is covered with a little bit of butter.

 

Pumpkin Pancakes Recipe - Step 14

When the butter is hot and stops bubbling, use a ladle to pour some of the batter into a pan. While pouring, swirl around the pan quickly to make sure the entire pan is covered with some of the batter.

 

Pumpkin Pancakes Recipe - Step 15

Try and get the batter as thin as possible.

 

Pumpkin Pancakes Recipe - Step 16

When the batter is starting to dry out in the pan it’s time to flip over the pancake. Run a spatula underneath the pancake to make sure it’s not sticking to the pan anywhere and lift it up and flip it over.

 

Pumpkin Pancakes Recipe - Step 17

Make sure both sides of the pancake are nicely browned. It will take about 30 seconds to a minute each side, depending how hot the pan is. Make sure the pan isn’t too hot, or the pancake will burn.

 

Pumpkin Pancakes Recipe - Step 18

Transfer the baked pancake to a plate. Doesn’t this stack of pumpkin pancakes look delicious?

 

Pumpkin Pancakes Recipe - Step 19

As you can see the pancakes turned out pretty thin. That’s what you want.

 

Pumpkin Pancakes Recipe - Step 20

You can sprinkle some cinnamon sugar on the pumpkin pancakes or some syrup, roll them up and enjoy 🙂

I hope you try these pancakes and let me know what you think so I can tell my grandma. Yes, she’s still flipping pancakes at 92 years old 🙂

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Thin Pumpkin Pancakes Recipe

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Grandma Helga's Pumpkin Pancakes
I love Pumpkin Pancakes! My grandma makes the best. And this is her awesome recipe. A delicious fall recipe that's easy to make.
Thin Pumpkin Pancakes Recipe
Votes: 6
Rating: 5
You:
Rate this recipe!
Type Other
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
pancakes
Ingredients
Pumpkin Pancake Batter
Extra
Type Other
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
pancakes
Ingredients
Pumpkin Pancake Batter
Extra
Thin Pumpkin Pancakes Recipe
Votes: 6
Rating: 5
You:
Rate this recipe!
Instructions
  1. Add flour, eggs, milk, pumpkin puree, sugar, cinnamon and vanilla extract into a bowl and using a hand blender, blend until smooth.
  2. Once the batter is smooth, add the raisins to the batter and use a spoon to mix it into the batter. Don't use the blender anymore at this stage. You want the raisins to remain whole.
  3. At this point, ideally I would let the batter rest for about 30 minutes. I find that the pancakes bake more evenly after the batter has rested for a bit. However, if you're in a hurry, or just impatient ;-). You can skip this step.
  4. Heat up a non stick frying pan. Add a little knob of butter to the pan and swirl it around, make sure the entire pan is covered with a little bit of butter. When the butter is hot and stops bubbling, use a ladle to pour some of the batter into a pan. While pouring, swirl around the pan quickly to make sure the entire pan is covered with some of the batter. Try and get the batter as thin as possible.
  5. When the batter is starting to dry out in the pan it's time to flip over the pancake. Run a spatula underneath the pancake to make sure it's not sticking to the pan anywhere and lift it up and flip it over. Make sure both sides of the pancake are nicely browned. It will take about 30 seconds to a minute each side, depending how hot the pan is. Make sure the pan isn't too hot, or the pancake will burn. Transfer the baked pancake to a plate.
  6. Finish baking till you've run out of batter. You can eat the pancakes as is or with cinnamon sugar or a syrup or jam of your choosing. The pancakes can be eaten warm as well as cold.
Recipe Notes
  • You can soak the raisins in water if you don't want to use rum.
  • You can also add all the ingredients into a blender or use a whisk to whisk up the batter. I prefer using the hand blender so I can see and feel that the batter is smooth and has no lumps.
  • If the batter is too thick you can add a bit of milk or water. If the batter is to thin you can add some more flour.

4 comments

  1. Bea
    12 July 2018

    I cant wsit ro try these and I always have plenty of canned pumpkin! I make my own vanilla too and WOW, I love it. Thanks for sharing.

    1. 15 July 2018

      Nice, I hope you’ll enjoy them!

  2. KR
    24 March 2017

    Wonderful idea! Thank you for sharing ! 🙂

    1. 27 March 2017

      You’re welcome, I’m glad you like it 🙂

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