Roasted Pumpkin Pancakes

Roasting a sugar pumpkin until soft and caramelized gives these American brunch pancakes a deeper sweetness than plain puree. Warm cinnamon, nutmeg, and ginger fold into a fluffy batter, finished with a pour of maple syrup.

Serves 4 · 20 min prep · 50 min cook

Estimate for one serving

• 385 cal
• 10g protein
• 58g carbs
• 14g fat
• 3g fiber

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Ingredients

• 1 small (about 2 lb) sugar pumpkin or pie pumpkin
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 2 large eggs
• 1 cup whole milk
• 3 tbsp maple syrup
• 3 tbsp melted unsalted butter
• 1 tsp vanilla extract
• 2 tbsp neutral oil or butter for griddle
• 1/4 cup toasted pepitas
• 1/4 cup extra maple syrup for serving

Instructions

1. 1Preheat the oven to 400°F. Halve the pumpkin, scoop out seeds, and place cut-side down on a parchment-lined sheet pan. Roast until the flesh is completely soft and easily pierced with a fork, about 35–45 minutes.
2. 2Let the roasted pumpkin cool until handleable, then scoop the flesh into a bowl and mash until smooth. Measure out the mashed pumpkin you need and reserve any extra for another use.
3. 3In a large mixing bowl whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined.
4. 4In a separate bowl beat the eggs, then whisk in the milk, maple syrup, melted butter, vanilla, and the smooth roasted pumpkin mash until the wet mixture looks uniform.
5. 5Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until no large dry pockets remain; a few small lumps are fine and keep the pancakes tender.
6. 6Heat a large nonstick griddle or skillet over medium heat and lightly grease the surface. When a drop of water sizzles, the pan is ready.
7. 7Scoop batter onto the hot surface, spreading slightly into rounds. Cook until bubbles form across the top and the edges look set and lightly golden, about 2–3 minutes.
8. 8Flip carefully and cook the second side until golden brown and cooked through, another 1–2 minutes. Transfer finished pancakes to a warm plate and repeat with remaining batter, regreasing as needed.
9. 9Stack the pancakes, scatter toasted pepitas over the top, and drizzle with warm maple syrup. Serve immediately while the roasted pumpkin flavor is brightest.