Posted on
by 
3 Comments Delicious and easy pumpkin pancakes that are inspired by the Curaçao version arepa di pampuna. The very first time I had these arepa di pampuna was at the Barber Market on a Sunday. The barber market is a small market, but it is the perfect place to sample some local food. You can find delicious pumpkin pancakes, but also other local favorites like karni stoba for instance.
Why you should try these arepa di pampuna
For me eating these instantly transports me back to sun, sea and sand. Weird how flavors can impact memories right? I’ve tasted these pumpkin spice pancakes many times while on the island of Curaçao (I’ve been to Curaçao 7 times already!). At the market, in restaurants and now also at home.
Arepa di pampuna or pumpkin pancakes
I love how this name sounds. Transports me right back to the tropical island of Curaçao. For making this pumpkin pancake recipe you need fresh pumpkin puree. Now you can make this yourself or buy canned pumpkin puree. I like to use homemade pumpkin puree as I tend to make it in batches. I love roasting my pumpkin for added flavor. If you know you’re going to make the pumpkin pancakes you can also add some pumpkin pie spice already to the pumpkin cubes for extra flavor. Roasting your own pumpkin obviously does require a bit of time. But it also intensifies the pumpkin flavor in the pancake.
What you need for these pumpkin pancakes
- eggs – medium size will work
- pumpkin
- cinnamon
- ginger
- flour – all purpose flour or whole wheat flour
- baking powder
- whole milk – you can use almond milk or regular milk
- sugar – you can also use brown sugar for additional flavor too.
- raisins – using raisins is optional but I love those little bursts of sweetness in the pancakes. You can also use dried cranberries instead.
If you’re roasting your own pumpkin keep in mind that roasting reduces the total weight. You need about 400 grams or 14 ounces of pumpkin puree. Roasting reduces it by half roughly. So 800 grams will end up being 400 grams puree. That said, it also depends on what kind of pumpkin you use. Some types have more liquid in them and will reduce more. Just keep in mind you need that 400 grams of end puree to make the pancake batter.
Mixing
Now once you have your puree making these fluffy pumpkin pancakes is super easy to do. You need a large bowl to mix the batter. You then basically mix all the wet ingredients and add the dry ingredients. You can sift the flour mixture if you want, but I always skip this step. Mix it until you have a smooth batter and place a pan on medium heat. I love using melted butter for baking the as the flavor is just different if I do, but you can also use coconut oil or another vegetable oil for baking them. You can also bake them on a electric griddle or just use a large skillet. First the smell of baking them instantly transports me to Curaçao but also to the fall season! Because you know; fall equals all things pumpkin for me! The ultimate fall flavor.
For me these are the best pumpkin pancakes. You can make a large batch of them and keep them in an airtight container. They warm up real easy and you can also vary with this recipe however you want. I usually serve them with just a bit of honey or pure maple syrup.
Additions and variations
While the basic recipe is already a pretty great recipe, but you can always enhance the recipe further by adding things like a few drops of vanilla extract, chocolate chips or whatever else you love using for your favorite pancakes. I’ve tried many pancake recipes but this is one of my favorites. Leftover pancakes are also absolutely delicious either cold or reheated. I’ve only used cinnamon and fresh ginger in this recipe but you can add any pumpkin spice mixture you love.
Can I make these into pumpkin waffles?
I haven’t tried this myself just yet, but I think that would easily work. I’m gonna try this for next time!
Pumpkin pancakes – arepa di pampuna
Ingredients
- 2 eggs
- 1 pumpkin you will need 400g pumpkin puree
- 1 teaspoon cinnamon powder
- ½ tsp ginger
- 100 ml milk + possibly more if too thick
- 200 grams all purpose flour
- 1 tsp baking powder
- 50 grams sugar
- raisins optional
How to make the pumpkin pancakes
- Preheat the oven to 200˚C (400˚F) and start by cleaning the pumpkin. Depending on the size of your pumpkin, 1 pumpkin is usually enough. Remember that you need about 800 grams (28 ounces) of diced pumpkin to make 400 grams (14 ounces) of puree.
- Spread the pumpkin on a baking sheet and roast in the oven until soft. You may want to sprinkle some cinnamon on top before roasting.
- When the pumpkin is cooked, mash it to a smooth puree. Let it cool for a while.
- In a bowl, beat the eggs with the spices and milk. Add the cooled puree and beat until smooth. Now add the flour, baking powder and sugar. If it is too thick, add more milk.
- The dough should be firm but not too thick. Add a handful of sultanas to the dough. Or bake half with and half without.
- Heat a frying pan with a little butter and add some of the batter. Fry the pancakes on both sides until golden brown and cooked.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Mmmm this is a delicious recipe!
It certainly is!!
Oh boy! It’s still crazy hot here and, for us, it beams us immediately to calm autumn! Just quite opposite LOL ! Anyway, this season is the perfect for a batch of pumpkin pancakes for breakfast!