Pumpkin pikelets

In a Nutshell

You need to try these pumpkin pikelets! They’re not your average breakfast mini pancakes – they’re so much more. They’re fluffy, packed with that subtle pumpkin sweetness, and, trust me, they’re impossible to resist. Here’s how to make ’em.

What You’ll Need FOR THE Pumpkin pikelets

– 1 cup Flour (Yeah, just your regular one!): 128g
– Sugar (Not too much, not too little): 1/2 cup or 100g
– Good old mashed pumpkin: 1/2 cup, roughly 120g
– One egg (Nope, not two. Just one.)
– Just a splash of milk: 2 tablespoons, about 30ml
– A little puff magic aka baking powder: 1/2 teaspoon, which is 2.5g
– Cinnamon for that sweet spice: 1/2 teaspoon or around 1.3g
– A hint of nutmeg: 1/4 teaspoon, that’s like 0.6g
– Salt: Just a pinch, you know the drill.
– Butter (for making them crispy golden on the pan)

Total Time You’ll Spend: Around 30 minutes (Give or take a dance break)

Who’s Eating? Hopefully, you and a friend. So, serves 2.

Nutritional Chat

Each serving comes with
– Calories: 377 (Not too shabby, right?)
– Fat: 3g
– Protein: 8g (Keep those muscles happy!)
– Carbs: You’re looking at 80g.
– Fibre: 2g
– Sugar: Yep, there’s 40g.

HOW TO MAKE YOUR Pumpkin pikelets

1. First off, mix your dry ingredients. So that’s your flour, sugar, baking powder, cinnamon, nutmeg, and salt. Keep it casual; no need for perfection.
2. In a different bowl, because we don’t want a mess, whisk together pumpkin, that one egg, and milk.
3. Slowly play matchmaker – bring the wet and dry ingredients together. Mix, but don’t overdo it.
4. Get your pan hot, not smoking, just medium heat. A dab of butter will do.
5. Time to make those pikelets. Spoonfuls onto the pan. They grow fast; flip in 2 minutes or when they look golden and happy.

Things I’ve Learned (And You Should Know

1. Mashing the pumpkin well means smoother pikelets.
2. If your batter is too thick, and I mean pancake-thick, just add a wee bit more milk.
3. Seriously, keep an eye on them. Golden = Perfect. Black = Not so much.

Serve it Up

These beauties are best hot. Maybe throw on some honey, a sprinkle of sugar, or even a spoonful of yogurt on the side. And hey, coffee or tea alongside? Breakfast game strong!

Parting Thoughts

Look, life’s too short for bland breakfasts. Pumpkin pikelets are a game-changer. And over at AH7, we’re all about changing the game, especially when it comes to making delicious, health-conscious choices. Remember, it’s all about the love you pour into your cooking. So go ahead, give these a shot, and let every bite remind you of the simple joys of life. Happy cooking, friend!

Pumpkin pikelets

Alright, you need to try these pumpkin pikelets! They’re not your average breakfast mini pancakes – they’re so much more. They’re fluffy, packed with that subtle pumpkin sweetness, and, trust me, they’re impossible to resist. Here’s how to make ’em.
5 from 1 vote
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Total Time: 30 minutes

Nutritions

Nutrition Facts
Pumpkin pikelets
Amount per Serving
Calories
377
% Daily Value*
Fat
 
3
g
5
%
Carbohydrates
 
80
g
27
%
Fiber
 
2
g
8
%
Sugar
 
40
g
44
%
Protein
 
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • – 1 cup Flour Yeah, just your regular one!: 128g
  • – Sugar Not too much, not too little: 1/2 cup or 100g
  • – Good old mashed pumpkin: 1/2 cup roughly 120g
  • – One egg Nope, not two. Just one.
  • – Just a splash of milk: 2 tablespoons about 30ml
  • – A little puff magic aka baking powder: 1/2 teaspoon which is 2.5g
  • – Cinnamon for that sweet spice: 1/2 teaspoon or around 1.3g
  • – A hint of nutmeg: 1/4 teaspoon that’s like 0.6g
  • – Salt: Just a pinch you know the drill.
  • – Butter for making them crispy golden on the pan

Instructions

  • First off, mix your dry ingredients. So that’s your flour, sugar, baking powder, cinnamon, nutmeg, and salt. Keep it casual; no need for perfection.
  • In a different bowl, because we don’t want a mess, whisk together pumpkin, that one egg, and milk.
  • Slowly play matchmaker – bring the wet and dry ingredients together. Mix, but don’t overdo it.
  • Get your pan hot, not smoking, just medium heat. A dab of butter will do.
  • Time to make those pikelets. Spoonfuls onto the pan. They grow fast; flip in 2 minutes or when they look golden and happy.

Notes

1. Mashing the pumpkin well means smoother pikelets.
2. If your batter is too thick, and I mean pancake-thick, just add a wee bit more milk.
3. Seriously, keep an eye on them. Golden = Perfect. Black = Not so much.
These beauties are best hot. Maybe throw on some honey, a sprinkle of sugar, or even a spoonful of yogurt on the side. And hey, coffee or tea alongside? Breakfast game strong!
Parting Thoughts

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