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Pumpkin pancakes (Pampoenkoekies)

Name: Pumpkin pancakes (Pampoenkoekies)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Makes 20-30 pancakes, depending on how large you make them
Ingredients: 1kg pumpkin, deseeded and cut into wedges; 1 tbsp vegetable oil, plus extra to fry; 2 large free-range eggs; 250g plain flour; 2 tsp baking powder; 2 tbsp ground cinnamon; 100g caster sugar; Yogurt or crème fraîche to serve (optional)

By: Tom Shingler
Head of food, delicious.

Published: 28 Sep 22
Updated: 18 Mar 24

Autumnal weekend brunches just got even better. These thick and fluffy pumpkin pancakes are popular in South Africa. Follow our authentic pampoenkoekies recipe for the perfect autumn brunch.

Make the most of pumpkin and squash season with more delicious pumpkin recipes.

Easy
October 2022

Test kitchen approved

Makes 20-30 pancakes, depending on how large you make them
Hands-on time 30 min. Oven time 45 min

Autumnal weekend brunches just got even better. These thick and fluffy pumpkin pancakes are popular in South Africa. Follow our authentic pampoenkoekies recipe for the perfect autumn brunch.

Make the most of pumpkin and squash season with more delicious pumpkin recipes.

Nutrition: Per pampoenkoekie (for 30)

Calories: 70kcals
Fat: 2.1g (0.3g saturated)
Protein: 1.7g
Carbohydrates: 10.5g (3.9g sugars)
Fibre: 1.2g
Salt: 0.1g

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Ingredients

1kg pumpkin, deseeded and cut into wedges
1 tbsp vegetable oil, plus extra to fry
2 large free-range eggs
250g plain flour
2 tsp baking powder
2 tbsp ground cinnamon
100g caster sugar
Yogurt or crème fraîche to serve (optional)

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Method

Heat the oven to 180°C fan/gas 6. Toss the pumpkin wedges in the oil and arrange on a baking sheet, then bake for 45 minutes until very soft throughout. Leave until cool enough to handle, then scrape the flesh away from the skins and put in a food processor. Whizz, scraping down the sides as needed, to create a smooth purée. Turn the oven down to low for keeping the pampoenkoekies warm later.
Transfer the purée to a mixing bowl and beat in the eggs. Fold in the flour and baking powder to form a thick batter with a dropping consistency.
Put a large wide frying pan over a medium-high heat and add just enough oil to completely cover the base. Working in batches, use a tablespoon to add dollops of the batter mixture to the pan, flattening them into a pancake shape as you do so and frying for 3-4 minutes on each side until crisp and golden. Keep the pampoenkoekies warm in the oven until they’re all cooked.

To serve, combine the cinnamon and caster sugar, then liberally dust the pampoenkoekies with the mixture. Enjoy with yogurt or crème fraîche, if you like.

Recipe from October 2022 Issue

Nutrition

Nutrition: per serving

Calories: 70kcals
Fat: 2.1g (0.3g saturated)
Protein: 1.7g
Carbohydrates: 10.5g (3.9g sugars)
Fibre: 1.2g
Salt: 0.1g

delicious. tips

NEXT TIME Add spices or herbs to the batter before frying the pampoenkoekies, or omit the sugar mixture and serve them alongside soups or stews.
These are best served hot from the pan but you can cook, then freeze them for up to a month. Defrost, then reheat in a low oven for 20 minutes until heated through.