Pumpkin has always been considered the cheapest vegetable. No wonder even in the tale of Cinderella the carriage was magically transformed from a large pumpkin. But it turned out that the "simple" pumpkin is not so simple! In terms of the content of nutrients, pumpkin will give odds to any vegetable. That is why it is necessary to cook pumpkin dishes more often, but if our picky children and husbands do not want to eat healthy, we, the hostesses, have to contrive, inventing such dishes that even the biggest fussy will not refuse.

Pumpkin pancakes are one simple and effective way to fall in love with pumpkin dishes. Depending on the ingredients in the pancakes, they can be served as a standalone dish that can replace breakfast or a pre-dinner snack (or even dinner - if calories are important to you!), Or served as a dessert. Pumpkin pancakes, like ordinary pancakes, are served with sour cream, honey, jam and all kinds of sauces, sweet and savory.

For unsweetened fritters, you can use ordinary pumpkin that grows in any village garden, but for the dessert option it is best to buy butternut pumpkin - it is more aromatic and sweeter.

The matter is small - among the recipes collected by our site, you will definitely find the one that is right for you!

Ingredients:
400 g pumpkin,
2 eggs,
5 tbsp (with a slide) flour,
a pinch of salt,
nutmeg, vanillin, cinnamon, or cardamom to taste.

Preparation:
Grate the peeled pumpkin on a fine grater, add the rest of the ingredients and mix well. Fry like regular pancakes in vegetable oil. Serve with sour cream.

Ingredients:
400 g pumpkin,
2 eggs,
½ stack. kefir,
1 stack flour,
1 tsp baking powder,
a pinch of salt.

Preparation:
Bake or simmer the pumpkin until soft. If the pumpkin is soft, just grate it on a fine grater. Combine all the ingredients, stir until smooth and fry the pancakes in vegetable oil until golden brown.

Ingredients:
1 liter grated pumpkin,
3 eggs,
1-3 tbsp Sahara,
2 tbsp sour cream,
1-1.5 stacks flour,
1 tsp soda,
a pinch of salt.

Preparation:
Squeeze the grated pumpkin lightly, add eggs, sour cream, flour mixed with soda, and mix. You should have a sour cream thick dough. Line a baking sheet with baking paper and grease with oil. Using a spoon, place the pancakes on a baking sheet and place them in an oven preheated to 180 ° C for 15 minutes. Then turn the pancakes over and bake for another 10 minutes.

Ingredients:
300 g pumpkin
100 g of cottage cheese,
1 apple,
1 egg,
1 sachet of baking powder
1-2 tbsp Sahara,
salt, milk or kefir.

Preparation:
Mix the grated pumpkin with the rest of the ingredients, stir and add a little kefir or milk if the dough is thick. Fry in vegetable oil on both sides.

Ingredients:
400 g pumpkin,
2 apples,
200 g of cottage cheese,
2 eggs,
⅔ stack. raisins,
3-4 tablespoons Sahara,
4-5 tbsp flour,
1 tsp baking powder,
50-100 ml of milk,
a pinch of salt.

Preparation:
Grate the peeled pumpkin and apples on a fine grater, add the raisins, previously washed in hot water and dried, cottage cheese rubbed through a sieve, salt, sugar and flour mixed with baking powder. Stir and add enough milk to make a thick sour cream dough. Fry the pancakes in hot vegetable oil until golden brown on both sides.

Ingredients:
400 g pumpkin,
2 apples,
2 eggs,
2-3 tbsp Sahara,
½ stack. flour,
salt.

Preparation:
Grate the pumpkin and apples on a medium grater. Beat eggs with sugar separately and combine with pumpkin. Add flour, focusing on the thickness of the dough - it should be the consistency of sour cream. Fry in vegetable oil.

Ingredients:
300 g pumpkin
2 eggs,
50 g sugar
200 ml of kefir,
100 g raisins
1 tsp (without a slide) soda,
200-250 g flour
a pinch of salt.

Preparation:
Grate the pumpkin on a medium grater and squeeze out the juice. Beat eggs with sugar, add kefir, stir and add pumpkin with washed and dried raisins. Mix baking soda with flour and add to the mixture. The dough should be the consistency of thick sour cream. Fry in vegetable oil.

Ingredients:
400 g pumpkin,
400 g of cottage cheese,
1-1.5 stacks flour,
2 eggs,
8-10 tbsp Sahara,
1 tsp soda,
a pinch of salt.

Preparation:
Bake the pumpkin in the oven until soft and chop with a blender. Rub the curd through a sieve and combine with eggs, sugar and salt. Add pumpkin puree and whisk. Add flour mixed with baking soda, stir until smooth. Fry in vegetable oil.

Ingredients:
500 g pumpkin
100 ml of milk
2 eggs,
120 g flour
1 onion
½ tsp salt,
100-150 g of hard cheese
a pinch of turmeric.

Preparation:
Bake the pumpkin in the oven or simmer in a little water. Grind the pumpkin with a blender or strain through a sieve. Add milk, eggs, salt and turmeric, stir and add flour. Finally, add the onion and cheese, chopped in a blender, grated on a coarse grater. Stir and fry in vegetable oil like regular pancakes.

Ingredients:
400 g pumpkin,
2 eggs,
3-4 tablespoons semolina,
2-3 tbsp flour,
2-3 tbsp Sahara,
1 tsp baking powder,
a pinch of salt.

Preparation:
Grate the pumpkin on a coarse grater, add the rest of the ingredients and mix. Leave the dough for 10-15 minutes for the semolina to swell. Fry, as usual, in vegetable oil on both sides.

Ingredients:
500 g pumpkin
100 g walnuts
100 g green onions
2 eggs,
2 tbsp soy sauce,
2 tbsp strong wine
100 g flour (slightly less),
1 tbsp vegetable oil,

Preparation:
Fry the nuts in a dry skillet, cool and grind into crumbs. Grate the pumpkin on a coarse grater, finely chop the green onions. Beat eggs with salt, soy sauce and wine. Combine pumpkin with onions and eggs, add 1 tbsp. vegetable oil, mix and add flour, focusing on the thickness of the dough. Its consistency should not be too thick. Fry until golden brown in vegetable oil.

Ingredients:
500 g pumpkin
5 potatoes,
3-4 cloves of garlic
2 eggs,
1 stack flour (maybe a little less),
1 tsp baking powder,
a pinch of salt.

Preparation:
Grate the pumpkin and potatoes on a coarse grater and scald with boiling water. You can pre-bake pumpkin and potatoes and only then chop them. Separate the whites from the yolks and beat with salt until firm. Combine yolks, salt, minced garlic in a bowl, add pumpkin and potatoes and stir until smooth. Then add the proteins, stir and bake the pancakes in vegetable oil on both sides.

Ingredients:
600 g pumpkin,
2 eggs,
5-7 tbsp flour,
5-6 cloves of garlic
salt, pepper, herbs - to taste.

Preparation:
Grate the peeled pumpkin on a fine grater, add eggs, spices, salt, garlic, passed through a press, and finely chopped herbs. Stir until smooth. You should have a sour cream thick dough. Fry in vegetable oil until golden brown. Serve with sour cream.

Ingredients:
500 g pumpkin
½ stack. chopped green onions
2 stacks flour,
1 stack kefir,
2 eggs,
½ stack. Sahara,
1 tsp baking powder,
salt.

Preparation:
Grate the peeled pumpkin on a fine grater, add all the ingredients and knead the dough to the thickness of sour cream. Fry until golden brown in vegetable oil.

Ingredients:
400 g pumpkin,
1 onion
2 eggs,
4-5 tbsp flour,
½ tsp ground red pepper
½ tsp ground ginger
salt.

Preparation:
Grate pumpkin and onion on a coarse grater and squeeze out excess juice. Add the rest of the ingredients to the vegetable mass, mix well and bake the pancakes, as usual, in vegetable oil until golden brown.

Ingredients:
200 g pumpkin
200 g oatmeal,
1 stack milk,
100 g flour
3 eggs,
sugar, salt - to taste.

Preparation:
Pour milk over the oatmeal and let stand until swollen. Grate the pumpkin on a medium grater. Separate the whites from the yolks and beat with a pinch of salt until froth. Combine all the ingredients, in the last turn, add the proteins to the mass, mix and fry in vegetable oil on both sides.

Ingredients:
500 g pumpkin
4-5 tbsp bran (wheat or oat),
2 tbsp flour,
4 eggs,
1 bunch of green onions
3-5 cloves of garlic
salt, pepper - to taste.

Preparation:
Peel the pumpkin, remove the seeds and pulp and grate on a fine grater. Pass the garlic through a press, finely chop the green onions. Beat the eggs into a bowl, add the bran, salt, pepper, and the rest of the ingredients, mix and let the dough stand for 30 minutes so that the bran swells and absorbs excess moisture. Then stir, add flour, if the dough turns out to be thin, and fry the pancakes in vegetable oil until golden brown. Serve with sour cream.

Pumpkin pancakes with minced chicken baked

Ingredients:
600 g pumpkin,
200-300 g of minced chicken,
2 onions
1 bell pepper
2 eggs,
5-6 tbsp flour,
½ bunch of parsley,
salt, black pepper - to taste.

Preparation:
Grate the pumpkin on a coarse grater, add an egg, diced bell peppers and chopped herbs. Season with salt and pepper. Cut one onion into small cubes and add to the pumpkin as well. Add flour and stir. Add the second onion, grated or chopped with a blender, egg, salt and pepper to the minced chicken and mix well. Put the pumpkin mass in a frying pan with hot vegetable oil, then put a teaspoon of minced chicken on top of it. Smooth lightly and bake on both sides until golden brown.

Ingredients:
600 g pumpkin,
300 g skinless chicken fillet,
4 eggs,
4 tablespoons (with a slide) flour,
1 bunch of greens
salt, black pepper, spices - to taste.

Preparation:
Boil the chicken fillet in a little salted water with salt and spices. Cool and chop finely. Grate the pumpkin on a coarse grater, chop the onion with a blender. Combine all the ingredients, mix, salt and pepper to taste, add spices. Fry the pancakes in a skillet with vegetable oil under the lid until they are well done.

Pumpkin pancakes with ham

Ingredients:
400 g pumpkin,
200 g of good ham,
2 eggs,
100 g flour
50 g butter
salt, pepper - to taste.

Preparation:
Grate the pumpkin on a coarse grater, cut the ham into thin strips. Soften the butter by keeping it at room temperature for a while. Toss with the rest of the ingredients, season with salt and pepper to taste. Bake the pancakes in vegetable oil until golden brown.

As you can see, there are many recipes for pumpkin pancakes, but this does not mean that you cannot come up with something completely original. Pumpkin is a unique vegetable that goes well with almost any food, so you can create your own pumpkin pancakes with a wide variety of ingredients!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Pumpkin is so versatile that it can be used to make many delicious dishes, from salads, soups to sweet desserts and pies. One of these wonderful dishes is pancakes. Below are several popular recipes for pumpkin pancakes: even a complete layman in the culinary art can quickly and tasty cook them. In all cases, raw pumpkin is used and if there is an opportunity to buy a fragrant nutmeg (with a rich orange color), then it is worth choosing it, since the presence of carotene in it exceeds the ubiquitous carrot by four times.

Simple recipe

Pumpkin pancakes are prepared in different ways, but the fastest and most elementary option is to simply grate pumpkin (300 grams) on a grater, mix with a pinch of salt and one teaspoon of sugar, add spices to taste and one egg to bind the mass.

Then add three tablespoons of flour to it, mix thoroughly (preferably with your hands). This recipe for pumpkin pancakes does not require any special frills or skills during heat treatment: the pan is heated with a small amount of oil, put "islands" of minced meat on it with a tablespoon, flattening the surface so that there is a flat, even pancake. Fry until golden brown, turning with a spatula in the process and serve with sour cream or mayonnaise while still warm.

Sweet pancakes with apples

For sweeter lovers, you can make pumpkin and apple pancakes. The recipe is different in that the pancakes are baked in the oven and do not contain flour, so they are perfect for fans of healthy and dietary food. To prepare minced meat, you need to take:

• 250 grams of pumpkin.
• Two eggs.
• Two sweet apples.
• Three tbsp. spoons of oatmeal.
• A pinch of cinnamon or nutmeg.
• Sugar to taste.

How to cook?

This recipe for pumpkin pancakes is traditional, like most others: pumpkin and apples are grated on a coarse grater and mixed with an egg and spice to your taste, sugar is also added in the required amount. When the ingredients are well mixed, oatmeal is added, which can be ground into flour with a coffee grinder, although this is not required.

Let the mass stand for ten minutes so that the flakes begin to absorb the liquid, grease the baking sheet with plenty of oil, and then spoon the pancakes on it, making the edges even. Place the baking sheet in the oven and bake at 220 degrees for twenty minutes.

Pumpkin pancakes with carrots

Almost all pumpkin pancake recipes are made from raw pumpkin, which once again confirms their incredible benefits for the body. Anyone who wants to make a "double hit" and make the dish as healthy as possible can replace half of the pumpkin portion according to the recipe with raw carrots, grated as well. The taste of pancakes with carrots turns out to be more intense, especially if you choose the right spices. Such a dish can be wrapped in pita bread along with sliced ​​fresh cucumbers and tomatoes, flavored with mayonnaise or other sauce and taken with you as a snack to work, a picnic or a long business trip. Despite the low calorie content, such pancakes perfectly satisfy hunger.

Vegetable pancakes "Three in one"

If you start from the basic recipe for pumpkin pancakes with raw pumpkin and experiment with additional ingredients, you can significantly diversify, it would seem, the same pancakes. For a light dinner, you can prepare the following option:

• Take 200 grams of grated pumpkin, raw potatoes and thinly shredded cabbage, no matter what: white cabbage, Beijing or kohlrabi, mix in one bowl.
• Add two eggs mixed with two chopped chives, 1/2 teaspoon black pepper and the same amount of salt.
• Sprinkle the mass with a pinch of ground coriander, and if you want a more spicy dish, you can replace it with the same amount of cumin (cumin).
• Add four to five tablespoons to the minced meat. tablespoons of flour and mix well.

Fry in the traditional pan and serve while still warm with a side dish, vegetable salad or just a nice sauce.

How to fry vegetable pancakes properly?

To cook quickly and tasty according to the recipes indicated in this article, you should adhere to several rules and know a couple of subtleties, then this dish will always delight households with its light taste and appetizing appearance.

It is important to remember:

1. Any vegetable fritters should be sautéed over medium heat. If the fire is too strong, they will quickly redden without frying inside, and if, on the contrary, the fire is made too small, then the vegetable mass will absorb oil, fall apart and look like an unsightly porridge, not very reminiscent of fragrant pancakes.
2. In no case do not fry them in a large amount of fat, as they will absorb it into themselves due to the fact that pumpkin (like carrots, potatoes and other vegetables) has a loose and porous pulp structure that will gladly absorb any liquid. located nearby.
3. During the frying process, put the finished pancakes on a paper towel to remove the remaining fat. This will give the crust a denser effect, which will have a positive effect on the taste.

What spices are best added to minced vegetables?

In almost every recipe for pumpkin pancakes, black pepper, coriander, and sometimes garlic are indicated as a flavor enhancer. In fact, the range of spices is much broader:

Nutmeg combined with garlic gives the dish a “meaty” aroma and flavor. Usually, 1/4 of the nut grated on the finest grater is taken for a standard amount of pumpkin (400 grams). Garlic is placed to taste, but not less than two cloves.

Zirra (cumin) and fennel give the pancakes a special flavor inherent in southeastern cuisine (Turkey, India, Israel). At the same time, these spices stimulate digestion, eliminating flatulence and light indigestion.

If the pumpkin pancakes are sweet, with berry or sour cream sauces, it is better to add 1/3 teaspoon of cinnamon and a pinch of vanilla. You can also use lemon zest.

Sweet pumpkin pancakes with cottage cheese

You can quickly cook pumpkin pancakes not only with the addition of vegetables, but also other products. For example, pancakes with cottage cheese are very good and useful, especially for children for breakfast.

To prepare this yummy you will need:

• 300 grams of grated pumpkin;
• 150 grams of cottage cheese;
• one large apple, also grated on a coarse grater;
• two eggs;
• 1- 2 tbsp. tablespoons of sugar + a pinch of vanillin;
• 1/2 teaspoon of baking soda;
• 4 tbsp. tablespoons of flour.

Some cooks add a handful of steamed raisins to the minced meat, which makes them more desirable for kids. To prepare delicious pumpkin pancakes according to the recipe, you just need to thoroughly mix all the ingredients in one bowl, and then shake in the usual way in a pan in a small amount of oil until a rich ruddy color. It is better to serve such pancakes with a sweet cream or berry sauce, honey or jam, pouring over them.

Lush pumpkin pancakes on kefir

But this simple recipe for delicious pumpkin pancakes is somewhat different from the previous ones in that the pumpkin (300 grams) is rubbed for it on the finest grater and mixed with kefir (1 glass). It turns out a liquid orange mass, to which two slightly beaten eggs, a pinch of salt and one tbsp are added. a spoonful of sugar. Kefir can be replaced with yogurt or fermented baked milk, because they are almost identical in culinary properties.

Stir until the grains dissolve, add flavor (cinnamon, vanilla) to taste and 250 grams of flour, thoroughly stirring the dough with a whisk. We use the resulting dough to bake pumpkin pancakes according to the recipe, which are more reminiscent of thin pancakes, but at the same time have a wonderful bright color. In order to turn the pancakes, a wooden spatula is used, especially if the diameter of each pancake is more than ten centimeters (very similar to pancakes, isn't it?) Put the finished products in a pile and pour over honey, maple syrup or sweet cream or yogurt sauce when serving.

Boiled pumpkin with sesame seeds

This recipe for pumpkin pancakes is fundamentally different from all the previous ones, and indeed from the tradition of making vegetable pancakes in that the pumpkin is pre-boiled for it. The list of required ingredients is small:

• three hundred grams of pumpkin;
• one egg;
• 0.5 cups of sugar and light sesame seeds;
• two glasses of wheat flour.

First, peel the pumpkin and cut into medium sized pieces. Boil one and a half liters of water with a pinch of ground cinnamon, 2-3 cloves and a teaspoon of sugar. Place the pumpkin slices in an ode and simmer for twenty minutes over medium heat. It is important that it is just boiled, but not crumbled into mashed potatoes, so the time may vary depending on the quality of the vegetable, the density of its pulp and age (a young pumpkin will cook faster). Then put the pumpkin in a colander to drain the water (you can use it to make sauces or sweet soups) and let it cool. Then, using a blender, turn it into puree, add the egg and sugar, and at the end - flour, making sure that there are no small lumps of unmixed flour. The dough will be thick - you can freely divide it into pieces with your hands: in total there should be about 15 lumps, each of which should be rolled out with a rolling pin into a circle one centimeter thick.

Heat a frying pan with oil, pour sesame seeds into a saucer and put each circle of dough on it. Pressing lightly with your hand to press the seeds into the dough. Do the same with the second side. Fry the pancakes in a small amount of oil for three to five minutes. It is better to eat such pancakes in the heat, dipping in honey or jam.

If you go further in culinary experiments, you can quickly cook pumpkin pancakes according to recipes not only from vegetables, but also with minced meat, chicken liver, chopped in a meat grinder, mushrooms and cheese. All these ideas have long been in demand and are actively used among adherents of traditional cuisine, while vegetarians prefer to experiment with vegetables and some fruits, not feeding their bodies at the expense of someone else's life.

Pumpkin is a fairly versatile fruit in cooking. It can be used in baked goods, main dishes, soups, sauces, appetizers, and even jams. Breakfasts with pumpkin are especially tasty, one of which is pumpkin pancakes.

Pumpkin pancakes on kefir

These pancakes are very quick to prepare, but very aromatic and tasty. This light and healthy dessert is a great breakfast option.

For cooking you will need:

• Pumpkin - 450 g
• Kefir - 200 ml.
• Vanilla - 1 tsp
• Eggs - 2 pcs.
• Flour - 250 g
• Sugar - 3 tablespoons
• Soda - ½ tsp

1. Peel the pumpkin, cut into small cubes or grate.
2. Then boil the pumpkin until tender. It is best to take pumpkin of porridge varieties.
3. Drain the pumpkin in a colander to allow the excess liquid to glass.
4. Mix sugar with eggs, pour in kefir, add soda, sift the required amount of flour and add vanilla. The consistency should be close to thick sour cream.
5. Mix all the ingredients thoroughly, stir in the pumpkin pieces into the dough.
6. Fry the pancakes until golden brown. Serve with honey or cream.

Lush Pumpkin Pancakes

This breakfast will be hearty and delicious. Pancakes come out tender, lush and aromatic, especially tasty when combined with honey or berry sauce.
Prepare ingredients:

• Pumpkin - 300 g
• Milk - 200 ml.
• Butter - 50 g
• Eggs - 2 pcs.
• Flour - 300 g
• Sugar - 100 g
• Baking powder - 10 g
• Salt - ½ tsp

1. Boil the pumpkin until tender, cool and mash in mashed potatoes.
2. Beat eggs with sugar using a mixer, stir in pumpkin, milk and ghee.
3. Mix flour with baking powder and sugar, add a pinch of salt, gently add to the liquid mixture. Knead the dough of medium consistency, thicker than for pancakes.
4. Bake pancakes on both sides, grease each with a piece of butter after cooking.

Pancakes with pumpkin and apple pieces

• Pumpkin - 300 g
• Fresh yeast - 50 g
• Apple - 1 pc.
• Egg - 1 pc.
• Water - 450 g
• Sugar - 40 g
• Flour - 750 g
• Salt - ½ tsp

1. Peel and boil the pumpkin. Then you should drain the excess liquid and beat the pumpkin until puree. Peel and dice the apple.
2. Next, we start preparing the dough: dissolve the yeast in warm water with sugar. Mix sifted flour and egg, pour in water with yeast. Let the dough rise a little, then add the pumpkin puree and apples.
3. Fry the pancakes in vegetable oil and serve.

Spicy Pumpkin Pancakes

These pancakes are perfect for lovers of spices and herbs. The pungency of cinnamon, the aroma of nutmeg and cloves in combination with delicate pumpkin will delight a real gourmet. Spicy pancakes should be poured generously with honey and sprinkled with powdered sugar - and they will melt in your mouth.
To prepare fragrant pancakes you will need:

• Pumpkin - 500 g
• Kefir 200 ml.
• Soda - 1 tsp
• Flour - 250 g
• Sugar - 2 tablespoons
• Cinnamon - ½ tsp
• Salt - ½ tsp
• Nutmeg - ¼ tsp
• Cloves - ¼ tsp

1. Peel the pumpkin, chop into cubes and boil. Drain and puree the pumpkin.
2. Knead the dough: extinguish the soda with kefir, sift flour into kefir, add sugar, salt and spices. Add pumpkin puree to the dough. Knead the dough to a medium consistency.
3. Fry the pancakes and serve with sour cream, jam, berry sauce or honey.

Pumpkin pancakes with cottage cheese

This recipe for the most delicate curd pancakes will delight you with taste and simplicity. Can be cooked in a pan or in the oven. For such pancakes you will need:

• Pumpkin - 200 g
• Curd 150 g
• Egg - 1 pc.
• Sugar - 2 tablespoons
• Flour - 250 g
• Salt - ½ tsp
• Soda - ½ tsp

1. Peel the pumpkin, cook until tender and puree.
2. Kneading the dough: mix flour with sugar, salt and egg. Then extinguish soda in the dough, add cottage cheese and pumpkin puree.
3. Stir the dough until smooth and bake the pancakes over low heat.
4. Serve curd pancakes with sour cream.

Pancakes are always a quick and easy breakfast that is easy to prepare. The delicacy will come out tasty, aromatic and feasible in preparation, even for a beginner. And pumpkin pancakes are also very useful and show the use of this fruit in cooking from a new and sweet side.

Almost everyone knows about the benefits of pumpkin, but not everyone loves and knows how to cook it. It is rich in vitamins and minerals, plant fiber and beneficial pectin. People leading a healthy lifestyle prefer it for its low calorie content (only 22 kcal per 100 grams) and pleasant taste. The product can be eaten raw, stewed, fried, baked.

Useful properties of pumpkin:

• Improving digestion. It has a positive effect on the digestive system, improves the absorption of "heavy" food, is quickly processed by the body due to the high content of useful fiber, perfect for everyone who is trying to lose weight.
• Antioxidant properties. The pulp or juice perfectly removes toxins, toxins and excess cholesterol from the body thanks to the pectin fibers they contain.
• Normalization of blood pressure. It is especially useful for hypertensive patients, since with regular consumption it can reduce and normalize blood pressure.
• Diuretic and anti-inflammatory effect.

  Since pumpkin is 90% water and contains potassium, it perfectly dissolves sand and stones in the kidneys and bladder, however, in this case it is better to eat it raw.

• Immunity benefits. Due to the high amount of vitamins it contains, pumpkin is a valuable immunity aid. In addition, its long shelf life allows it to be consumed fresh all winter and spring.

Unfortunately, not all adults and children love such a healthy product, so it is important to cook it correctly and tasty. One option is pumpkin pancakes - a quick and easy breakfast or snack for the whole family.

Sweet pumpkin pancakes

Quite a simple option. The dish is served with sweet toppings - jam, honey, sour cream sauce.

Ingredients:

Preparation:

1. Chop the washed, peeled pumpkin on a medium grater.
2. Mix all ingredients together.
3. Heat oil in a frying pan.
4. Gently form the cakes with a spoon.
5. Fry them on both sides over low heat.

Fritters with apple and raisins

The combination of pumpkin, apples and raisins is associated with autumn. Serve pancakes with cinnamon, honey and hot aromatic tea - and your evening will be filled with comfort and warmth.

Ingredients:

Preparation:

American Pumpkin Pancakes

In the USA, fritters are often prepared according to a special recipe, they turn out to be tall and voluminous. They are cooked in a dry skillet and eaten with fruits, berries, and sweet syrups like maple and chocolate.

Ingredients:

Preparation:

1. Boil the washed, peeled, chopped pumpkin and chop with a fork or in another way.
2. Melt butter.
3. Beat the egg component with sugar, mix with pumpkin and butter and beat again.
4. Add milk.
5. Mix flour and baking powder into the dough, set aside for half an hour.
6. Preheat a dry skillet without using oil.
7. Bake large pancakes on both sides.

Pumpkin pancakes on kefir dough

Many housewives prepare pancakes using fermented milk products. If you add pumpkin, then the pancakes will become softer, tastier and much healthier, and they will also acquire a pleasant sunny color!

Ingredients:

• 0.5 kg pumpkin;
• a couple of eggs;
• 125 g of kefir;
• a glass of flour;
• a little salt;
• vegetable oil - 3-4 tablespoons;
• baking powder - 1 tsp.

Preparation:

1. Grate the washed pumpkin, peeled and seeds, with medium strips.
2. Add all other components.
3. Mix the mass well, set aside for the reaction of kefir with baking powder for 15 minutes.
4. It is good to heat a frying pan with butter, put the dough on it and gently shape the pancakes with a spoon.
5. Fry on both sides for a few minutes.

Pumpkin pancakes - video

Pancakes with the addition of cottage cheese

Such pancakes are very similar in taste to syrniki, the pumpkin flavor is almost not felt, but it gives an interesting sweetness and tenderness. Best served with sweet sauces, jam or sour cream.

Ingredients:

Preparation:

1. Cut the washed, peeled pumpkin into pieces, bake in the oven, cool.
2. Chop cottage cheese - just knead with a fork.
3. Combine cottage cheese with the first mass, egg, sugar, flour, salt.
4. Mix everything well.
5. Put the dough into a preheated pan with a tablespoon.
6. Fry over medium heat on both sides until a pleasant color.

Pumpkin pancakes with potatoes

Pancakes can be an easy and interesting dinner option. They can be served with sour cream or cream sauce.

Ingredients:

Preparation:

1. Boil the washed vegetables or bake in the oven until soft.
2. Garlic, passed through a press, pumpkin and potatoes, grated through a sieve, combine and mix with the rest of the ingredients.
3. Bake pancakes in a frying pan with heated oil.

Pumpkin pancakes with chicken fillet and herbs

Another recipe for pancakes that can replace a healthy dinner. It will appeal to those who follow their figure.

Ingredients:

Preparation:

Pancakes with pumpkin and feta cheese

Such pancakes are combined with a light vegetable salad.

Ingredients:

Preparation:

1. After washing, peeling and grating the pumpkin on a coarse grater, combine it with finely chopped onions (you can use green).
2. Mix all the ingredients, let them stand for 15 minutes.
3. Heat the oil, put the dough with a tablespoon.
4. Fry for a couple of minutes on each side.

Spicy pancakes with cheese, pumpkin and ginger

It is not difficult to prepare such original pumpkin pancakes, and they perfectly diversify the vitamin menu.

Ingredients:

Preparation:

Pumpkin pancakes with millet

An unusual, but very tasty and bright combination with millet will appeal to all connoisseurs of healthy cuisine, because it is a rich source of vitamins and minerals.

Ingredients:

Preparation:

1. Wash the pumpkin, peel it from seeds and skin, grate on a coarse grater.
2. Mix with the rest of the ingredients and leave for half an hour.
3. Heat the oil in a frying pan, put the dough out with a tablespoon.
4. Fry the resulting pancakes on both sides until tender.

Fritters with pumpkin and lemon yeast

The pancakes according to this recipe are lush, airy and tender, and the lemon flavor gives them a special zest.

Ingredients:

Preparation:

1. If you first bake the pumpkin, then the pancakes will turn out to be more fragrant and bright.
2. To get a less high-calorie dish, you can bake the pancakes in the oven, do not use flour or replace it with semolina.
3. If the pancake dough turned out to be too liquid, then add semolina instead of flour, if liquid, then add an egg or kefir.
4. Remember to add salt to the dough: salt enhances the sweet taste, paradoxically.
5. If the grated pumpkin is very liquid, then it is better to squeeze out the excess juice.
6. For sweet pancakes, it is better to choose more aromatic varieties, for example, nutmeg.

Don't know how to diversify your breakfast? How to feed a child for an afternoon snack? What to serve for dessert for dinner? Delicious and fragrant pumpkin pancakes will certainly please your household. Moreover, pumpkin is incredibly healthy.

For fritters, it is best to use butternut squash, with sweet-scented pulp. Thin-skinned pumpkins are best peeled before cooking. Fruits with a thicker skin are best baked in the oven before use. And after that, cleaning is easier. Spices such as nutmeg, cinnamon, vanilla, cardamom are best combined with fragrant pumpkin. Pumpkin pancakes with these spices will be even tastier.

Cooking pumpkin pancakes - fast and tasty

Cooking time- 35 - 40 minutes

Output- 4 servings

Calorie content of the dish- 162 kcal

Ingredients:

• Pumpkin - 0.5 kg
• Flour - 5 - 6 tablespoons
• Egg - 1 pc.
• Honey - 1 tablespoon
• Vanillin

Cooking pancakes step by step:

The pumpkin is quite dense in consistency, so at first it is advisable to simmer it in water or milk. Grate the pumpkin with a coarse grater, add 15 ml of water and microwave for 3 minutes. This is the fastest way. You can also simmer the pumpkin on the stove with medium heat, or bake it in the oven.

Cool the pumpkin, add honey for sweetness. One spoon is enough, as pumpkin itself has a sweetish taste.

Beat a raw egg into the pumpkin mass, add a little salt, enough on the tip of a knife and mix the ingredients thoroughly.

For viscosity, so that the pancakes do not fall apart in the pan, add flour. Usually 150-180 grams is sufficient. The pumpkin dough should be thick enough not to blur when cooked.

Put a skillet over medium heat, pour in some vegetable oil for frying. Heat well to produce a slight crackle. Only then put the dough in the pan in the form of small pancakes. Fry on both sides until light golden brown.

Put the finished, browned pancakes on a napkin to remove excess fat.

Pumpkin pancakes, the recipe for which is presented above, are usually served hot with berry syrup, jam, sour cream or whipped cream.

Pumpkin pancakes with kefir

Pumpkin pancakes on kefir are successfully complemented with orange peel. This dish will appeal even to those who are not very fond of the pumpkin taste and smell.

Ingredients:

• Pumpkin - 0.4 kg
• Flour - 0.75 tbsp.
• Egg - 2 pcs.
• Kefir - 0.5 tbsp.
• Sugar - 2 tablespoons
• Vanillin
• Zest of one orange
• Sunflower oil

How to cook:

Put the pumpkin chopped with a fine grater in the microwave for 3-4 minutes to make the pumpkin soft. Beat eggs with kefir, sugar, vanilla with a mixer. Add flour, salt to taste, orange zest and mix well. Combine the dough with the prepared pumpkin. Pour two tablespoons of sunflower oil into a well-heated skillet and lay out the dough in the form of pancakes. Fry on both sides until tender. Serve the pancakes with sour cream, honey, jam.

Pumpkin and apple pancakes

An inexhaustible storehouse of vitamins contains pancakes made from ripe pumpkin and aromatic apples. A real autumn treat!

Ingredients:

• Pumpkin - 0.3 kg
• Apple (medium-sized) - 1 pc.
• Flour - 4 tablespoons
• Egg - 1 pc.
• Cinnamon - 0.5 tsp
• Vegetable oil

How to cook:

For delicious pancakes, cut the pumpkin into medium pieces and bake in the oven until soft. Grate the peeled apple with fine holes. Grind the prepared pumpkin in mashed potatoes with a blender. Add salt, flour, egg to the mass. Send grated apple and cinnamon here. Mix all components well until smooth. Fry the pancakes until golden brown.

Pumpkin pancakes with cottage cheese

Lush, very healthy pumpkin-curd pancakes will definitely appeal to lovers of cheese cakes, casseroles and other curd delicacies.

Ingredients:

• Pumpkin - 0.3 kg
• Sugar - 2 tablespoons
• Curd - 0.25 kg
• Flour - 5 tablespoons
• Starch - 2 tablespoons
• Egg - 1 pc.
• Baking powder - 0.5 tsp
• Milk - 2-3 tbsp.

How to cook:

Grate the pumpkin on a fine grater or chop with a blender. Add cottage cheese, sugar, egg, baking powder, flour. Mix the mixture thoroughly. Add milk so that the consistency of the dough is like thick sour cream. Fry the pancakes over low heat until golden brown.

Diet pumpkin pancakes

The pancakes are not fried in a pan, but baked in a hot oven. Due to this, they are completely low-fat, dietary. In addition, the recipe does not contain dairy products and eggs, so fasting people and vegetarians will definitely like it. It is also a great dish for young children who are just starting to get acquainted with adult food.

Ingredients:

• Pumpkin - 0.5 kg
• Flour - 6 tablespoons
• Honey - 2 tablespoons
• Cinnamon
• Vegetable oil

How to cook:

To make lean pumpkin pancakes, grate them on a fine grater. Add flour, salt. Knead to a homogeneous dough. Form small pancakes, place on a pre-oiled (vegetable) baking sheet. Bake until tender in a preheated oven at 170 degrees. When serving, sprinkle with cinnamon and honey.

Pumpkin and carrot pancakes

Daily use of pumpkin and carrot pancakes for breakfast will help preserve eyesight and add shine to your hair. Indeed, these sunny vegetables contain a huge amount of vitamin A, which is so beneficial for our body.

Ingredients:

• Pumpkin - 200 g
• Carrots - 150 g
• Egg - 1 pc.
• Sugar - 2 tsp
• Flour - 4 tablespoons
• Nutmeg
• Vegetable oil

How to cook:

Making pumpkin and carrot pancakes is a quick and easy process. First, the vegetables should be peeled. Then chop the pumpkin and carrots in a blender. Pour in three tablespoons of water and cook until soft. Add the egg, flour, sugar and cardamom to the cooled mass. The consistency of the dough should be like on kefir pancakes. Put the mixture with a tablespoon on a frying pan hot with vegetable oil. Fry on both sides until golden, appetizing.

Pumpkin pancakes with semolina (no flour)

The addition of semolina makes the pumpkin pancakes more tender and softer. Before heat treatment, it is recommended to let the dough brew a little so that the semolina swells.

Ingredients

• Pumpkin - 0.4 kg
• Semolina - 4 tablespoons
• Eggs - 2 pcs.
• Sugar - 2.5 tablespoons
• Starch - 2 tablespoons
• Soda - 0.3 tsp
• Vanilla

How to cook:

Grind the pumpkin in a way that is convenient for you. Use a grater, meat grinder, or blender. Add eggs, beaten with sugar and vanilla. In a separate container, mix the semolina with starch and soda, and combine them with the pumpkin-egg mass. Cover the dough with a napkin and leave it for 15-20 minutes to swell the semolina. Fry the pancakes over low heat until light golden brown on one side. Then turn them over with a wooden spatula, cover and fry until tender.

Pumpkin pancakes without eggs

Another option for making vegetarian fritters. Spices give the dish a special piquancy.

Ingredients:

• Pumpkin - 0.5 kg
• Flour (wheat or chickpea) - 1 cup
• Salt - 1 tsp
• Spices (asafoetida, curry)
• Sunflower oil

How to do:

Mix the pumpkin grated on a fine grater with salt, stir vigorously and leave for 10 minutes for the juice to stand out. Add flour and spices. Fry the pumpkin pancakes in sunflower oil for 5-6 minutes on each side.

Pumpkin pancakes with cheese

The pancakes are delicious and nutritious. It is good to serve them with a sauce made from sour cream and garlic.

Ingredients

• Pumpkin - 0.6 kg
• Hard cheese - 0.2 kg
• Flour - 1 tbsp.
• Egg - 2 pcs.
• Garlic - 3 wedges
• Greens
• Vegetable oil

How to cook:

Grate the cheese and pumpkin pulp. Mix them with herbs, eggs, flour. Pass the garlic cloves through a press and place in the dough. Salt. Leave the pancake mass for 30 to 40 minutes. During this time, the pumpkin will let out the juice and the dough will become more liquid. Pour a couple of tablespoons of vegetable oil into a frying pan, heat well over moderate heat. Fry the pumpkin and cheese pancakes on both sides.

Pumpkin and zucchini pancakes

Pumpkin squash pancakes are light, tender and very tasty.

Ingredients:

• Pumpkin - 0.3 kg
• Zucchini - 0.3 kg
• Flour - 0.5 tbsp.
• Egg - 1 pc.
• Ground black pepper
• Greens
• Frying oil

How to cook:

Grind the peeled pumpkin and zucchini with a grater. Add egg, flour. Season with salt and pepper. Chop the herbs finely and place them in the dough. Fry pancakes in vegetable oil until tender.