Learn How to Make Pumpkin Pancakes for breakfast and brunch. These pancakes are fluffy and full of delicious flavors, and are ready in no time!
As I’m all about pumpkin during fall, I would love to show you how to make pumpkin pancakes, so easy and delicious that you’ll want to make them every day !
Update: This post was first written on October 3rd, 2015. This is an updated recipe with new photos.
I wish pumpkin season was longer so I could publish all the pumpkin recipes I have for you. But we all know that pumpkin recipes are not that useful during summer, or in the middle of April. But we have done quite good these two years on the blog. We already have pumpkin donuts and pumpkin bread pudding and so many others that you can find the end of this post!
Now that we’re trying to squeeze pumpkin in every meal and dessert, I think we all need to know how to make pumpkin pancakes for fall mornings. I can totally see myself having these for breakfast, then some delicious pumpkin posole for lunch and this gorgeous pumpkin soup for dinner.
Don’t you just love pumpkin season?
These pumpkin pancakes have a Persian touch to them by adding a little bit of rose water. In Farsi we call pumpkin pancakes KAKA. They are very common in the north of Iran and are usually topped with walnuts and pistachios.
Once you learn how to make pumpkin pancakes, you can adjust them to your taste, add spices beyond cinnamon such as all spice, cardamom or ground ginger, serve them with honey, maple syrup or some apple butter and top with wit tons and tons of nuts!
Noted and tips to make these pumpkin pancakes:
- Canned pumpkin puree is preferred to fresh pumpkin puree in this recipe for more color and better texture.
- You can use either whole milk or non fat milk to make these pancakes.
- For more fall-themed flavors, add nutmeg and ginger to the batter.
- You can freeze these pumpkin pancakes and reheat them in the microwave or oven.
- Don’t over mix the batter. It’s ok to have some lumps in the batter.
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Looking for more pumpkin recipes?
- HEALTHY BAKED PUMPKIN DONUTS
- PUMPKIN PIE BROWNIES
- THE BEST HEALTHY PUMPKIN BANANA BREAD
- PUMPKIN SPICE OATMEAL (VEGAN)
- THE BEST PUMPKIN BREAD PUDDING RECIPE
Persian Pumpkin Pancakes - KAKA
Learn How to Make Pumpkin Pancakes for breakfast and brunch. These pancakes are fluffy and full of delicious flavors, and are ready in no time!
Ingredients
- 1 Egg
- 1/2 cup White Sugar
- 3 tbsp. Rose Water
- 1 cup Pumpkin Puree not pie filling
- 3/4 cup Whole Milk
- 1 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Ground Cinnamon
- 2 tbsp. Cooking Oil
Instructions
- Mix egg and sugar until fully combined.
- Add rosewater and pumpkin puree and mix well
Add milk and mix until combined.
- Add flour, baking powder and cinnamon, mix until well combined with no lumps.
- Heat cooking oil in a pan over medium heat.
- When the oil is hot, pour 1/4 cup of the batter for each pancake, cook for 2-3 minutes on each side.
- Top with powdered sugar and chopped walnuts and pistachios to serve.
Beautiful patterns. I’m really curious about the rosewater in the pancakes. It must taste quite special.
Rosewater mostly gives a beautiful scent to the food and sweet, and many people like it a lot. it’s worth a try 🙂
This really does destroy all of the cheap imitation “pumpkin spice” everything that pops up at this time of year. Sounds absolutely great!
Thanks! Pumpkin recipes are flying around this time of the year I have some good ones going on too 😀
Oh, what lovely pancakes!! These sound utterly amazing! The flavors would be fantastic! I hope to make these pancakes soon!
Thank you Jenni! Yes these are my favorite, remind me of good old days back in my country 🙂
Thanks for sharing the recipe of this Persian Pumpkin Pancakes. I really love Iranian food and specially grilled one. We are famous in grilled food in Canada under the name of Shiraz Restaurant and I was looking for some sweet dish recipes and found your on top. I would definitely give this a shot in my next visit to my Kitchen.
I’m happy you liked the recipe. I will be posting more Persian desserts as we get closer to March 🙂
Oh my goodness!!! I say goodness because it was pure GOODNESS!!! I added a bit of vanilla out of habit, and it tasted like cookie dough, I added chocolate chips and oh lawdy! PANCAKES that taste like chocolate chip cookie dough? It doesn’t get any better than that!!!!
I’m so happy you like these William!
Fantastic pancake recipe! It was fast, super easy (easy to put the mix together and easy to flip perfectly in the skillet), and it was very tasty. I put a half-scoop of Quest “All-Purpose” protein powder in with the mix to give my body-builder boyfriend an extra nutrition-boost for the morning, and they still baked-up nicely. New breakfast favorite at our place… Thanks for posting this recipe! 🙂
What a beautiful recipe and photos! I’m such a fan of all things pumpkin (not necessarily pumpkin spice 😉 ). I keep rose water in my pantry, so I think I’ll try them soon!
Hope you love these Tamara! They’re a favorite over here!
If I cannot find rose water, what I substitute it with? These look delicious and would like to make them. Thank you.
Hi Lily 🙂 You can just leave the rose water out, it’s just to add a layer of aroma. You can add some ground cardamom or vanilla extract 🙂