Go Back
+ servings
pumpkin pancakes.
Print Recipe
5 from 11 votes

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American, Persian
Servings: 6 servings
Calories: 228kcal

Ingredients

  • 1 Egg
  • ½ cup White Sugar
  • 3 tbsp. Rose Water
  • 1 cup Pumpkin Puree not pie filling
  • ¾ cup Whole Milk
  • 1 cup All Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ tsp Ground Cardamom
  • ½ teaspoon 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, cardamom and cinnamon, mix until well combined with no lumps.
  • Heat cooking oil in a pan over medium heat.
  • When the oil is hot, pour ¼ 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.

Nutrition

Calories: 228kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 27mg | Potassium: 224mg | Fiber: 2g | Sugar: 20g | Vitamin A: 6444IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg