Homemade Pumpkin Pancakes

These pumpkin pancakes boast a delightful contrast of textures – crispy on the outside, yet soft and sticky inside, creating a tender and flavorful treat. Infused with the fragrant sweetness of pumpkin, they offer a comforting and satisfying experience with every bite. What’s even better is their simplicity, crafted with just four ingredients, making them an accessible and fuss-free delight for any occasion.

What To Love About Chinese Pumpkin Pancakes

If you’ve enjoyed my steamed Chinese pumpkin cake, then pumpkin pancakes or pumpkin glutinous rice cakes are sure to be a hit! Every time I prepare them, my children eagerly devour them, savoring each delightful bite.

Pumpkin Pancakes2

Pumpkins themselves offer a multitude of health benefits, being rich in vitamin A, low in calories, and high in fiber, among other nutrients.

Additionally, pumpkin pancakes are gluten-free and plant-based, making them suitable for vegans and those with gluten sensitivities.

What’s more, you can easily customize the pancakes to your liking – whether you prefer them sweeter by adding more sugar or filled with your favorite ingredients, the possibilities are endless!

Key Ingredients In Making Pumpkin Pancakes

  • Pumpkin: I suggest using raw pumpkin (Nan Gua in Chinese). If you want to lessen the cooking time, canned or frozen pre-cut pumpkin is also an excellent option. You can use red kuri squash, sugar pumpkin, or Butternut Squash to have its natural sweetness. The right pumpkin should be solid to the touch. It should not have soft spots or cracked areas. Moreover, it should have a deep and hollow sound when tapped.
  • Glutinous rice flour: If you’re a regular reader of KitchenMis Adventures, you’re likely familiar with glutinous rice flour, as it’s a key ingredient in making mochi. I’ve explored various mochi recipes, including Sweet Potato MochiMatcha Mochi, and Peanut Mochi, among others. Glutinous rice flour acts as a binding agent, aiding in the creation of a cohesive dough when combined with pumpkin puree, thus facilitating the easy shaping of the pancakes. Despite its name, “glutinous,” which alludes to its sticky properties when cooked, it is gluten-free, making it suitable for various dietary preferences. Trust me, the addition of glutinous rice flour is well worth it. Furthermore, if you happen to have any leftovers, it opens the door to a world of culinary possibilities. You can utilize it to craft other delectable recipes such as Homemade Ham Sui GokTang YuanNian Gao, or Festive Snow Skin Mooncakes.
  • Sugar: You can adjust the sweetness according to your preference. If you prefer not to add sugar at all, you can omit it entirely, as pumpkin itself is naturally sweet. Additionally, you have the flexibility to use any type of sweetener you prefer, whether it’s white sugar, cane sugar, brown sugar, maple syrup, or coconut sugar.

Fillings:

While I prefer not to add fillings to my pumpkin pancakes, it doesn’t mean you can’t experiment with delicious fillings to enhance your culinary experience. One simple option is to create a filling reminiscent of my Sugar Bun, combining brown sugar, flour, and sesame seeds for a delightful twist.

Additionally, you can elevate your pancakes with a variety of flavorful fillings, such as Yam paste, Lotus seed paste, Purple sweet potato paste, Black sesame paste, Taro paste, Mung bean paste, or Red bean paste.

You can refer to my sweet potato pancakes recipe to see how I wrap the pancakes when using fillings.

Pro Tips:

Keep in mind that the absorbency of glutinous rice flour may vary, so you may need to steam extra pumpkin to adjust the dough accordingly. By carefully monitoring the dough’s consistency and making small adjustments as needed, you can ensure that your pumpkin pancakes turn out perfectly every time.

If the dough is too dry, gradually add more pumpkin puree to moisten it. On the other hand, if the dough is too wet, you can add additional glutinous rice flour to absorb excess moisture. It’s important to adjust the consistency gradually, adding small amounts of flour or water until you achieve the desired texture.Pumpkin Pancakes3

Ingredients:

  • 200 grams of pumpkin
  • 20 grams of sugar
  • 180 grams of glutinous rice flour
  • White sesame seeds

How to make Pumpkin Pancakes Instructions:

Prepare the Pumpkin Puree:

To work with fresh pumpkin, start by peeling off the skin, removing the seeds, and cutting it into small pieces. This preparation method ensures easier mashing and quicker steaming compared to using larger or whole pieces.

Next, steam approximately 200 grams of pumpkin until it becomes soft, which typically takes around 15 minutes. Once the pumpkin is tender, mash it into a smooth puree. This puree will serve as the flavorful base for your recipe, adding a natural sweetness and vibrant color to your dish.mash pumpkin into a smooth puree

Add 20 grams of sugar to the pumpkin puree and mix well until the sugar is fully incorporated. This will enhance the natural sweetness of the pumpkin and add a delightful flavor to the pancakes.Add 20 grams of sugar to the pumpkin puree

Prepare the Dough:

In a mixing bowl, place 180 grams of glutinous rice flour. Pour the pumpkin puree into the flour and knead the mixture together until you have a smooth dough. This dough will form the base of your pancakes and give them their soft and sticky texture.Pour the pumpkin puree into the flourknead the mixture together until you have a smooth dough

Shape the Pancakes:

Take a small piece of the dough (about 50g) and roll it into a small ball between your palms. If desired, coat the ball with white sesame seeds for an extra crunch and flavor. If the sesame seeds don’t stick easily, you can dip the ball into water before coating it.coat the ball with white sesame seeds

Flatten and Cook:

Once coated, flatten the ball into a small round cake. Heat a greased pan over low heat and place the pancakes in the pan. Cook them slowly until both sides are golden brown and cooked through. This gentle cooking process ensures that the pancakes are crispy on the outside and soft on the inside.flatten the ball into a small round cakeplace the pancakes in the panCook them slowly until both sides are golden brown and cooked through

Pumpkin Pancakes

Pumpkin Pancakes

Homemade Pumpkin Pancakes

These pumpkin pancakes boast a delightful contrast of textures – crispy on the outside, yet soft and sticky inside, creating a tender and flavorful treat. Infused with the fragrant sweetness of pumpkin, they offer a comforting and satisfying experience with every bite. What's even better is their simplicity, crafted with just four ingredients, making them an accessible and fuss-free delight for any occasion.
Prep Time 15 minutes
Cook Time 20 minutes
Course Dessert, Side Dish
Cuisine Chinese
Servings 4
Calories 197 kcal

Ingredients
  

  • 200 grams of pumpkin
  • 20 grams of sugar
  • 180 grams of glutinous rice flour
  • White sesame seeds

Instructions
 

Prepare the Pumpkin Puree:

  • To work with fresh pumpkin, start by peeling off the skin, removing the seeds, and cutting it into small pieces. This preparation method ensures easier mashing and quicker steaming compared to using larger or whole pieces.
  • Next, steam approximately 200 grams of pumpkin until it becomes soft, which typically takes around 15 minutes. Once the pumpkin is tender, mash it into a smooth puree. This puree will serve as the flavorful base for your recipe, adding a natural sweetness and vibrant color to your dish.
  • Add 20 grams of sugar to the pumpkin puree and mix well until the sugar is fully incorporated. This will enhance the natural sweetness of the pumpkin and add a delightful flavor to the pancakes.

Prepare the Dough:

  • In a mixing bowl, place 180 grams of glutinous rice flour. Pour the pumpkin puree into the flour and knead the mixture together until you have a smooth dough. This dough will form the base of your pancakes and give them their soft and sticky texture.

Shape the Pancakes:

  • Take a small piece of the dough (about 50g) and roll it into a small ball between your palms. If desired, coat the ball with white sesame seeds for an extra crunch and flavor. If the sesame seeds don't stick easily, you can dip the ball into water before coating it.

Flatten and Cook:

  • Once coated, flatten the ball into a small round cake. Heat a greased pan over low heat and place the pancakes in the pan. Cook them slowly until both sides are golden brown and cooked through. This gentle cooking process ensures that the pancakes are crispy on the outside and soft on the inside.

Video

Nutrition

Calories: 197kcalCarbohydrates: 44gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 1mgPotassium: 204mgFiber: 1gSugar: 6gVitamin A: 4257IUVitamin C: 5mgCalcium: 15mgIron: 1mg
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