Pumpkin Cake

Name: Pumpkin Cake
Prep time: 6 min
Cook time: 4 min
Total time: 10 min
Yield: 4 servings
Ingredients: pumpkin; flour; egg; pumpkin pulp; baking powder; brown sugar; sesame seeds; oil

March 23, 2025 10 Minutes Medium

Nutritional Information

400 kcal

Calories

Protein

50g

Carbohydrates

18g

Fat

Recipe Main Course

Indulge in the wholesome goodness of these fluffy Pumpkin Pancakes, a delightful treat that’s both nutritious and delicious! Made with fresh pumpkin juice, sweet brown sugar, and a hint of earthy sesame seeds, these pancakes are a perfect balance of flavor and texture. The recipe combines grated pumpkin pulp, flour, and a touch of baking powder for a light, airy rise—no yeast needed! A golden egg binds the batter, ensuring a tender bite, while a drizzle of oil on a non-stick pan creates a crispy edge. Cooked low and slow for perfection, each pancake is caramelized to sweet, aromatic bliss. Ideal for breakfast or a cozy snack, these pumpkin-packed delights will win over kids and adults alike. Top with extra sesame seeds for a nutty crunch and enjoy a warm, homemade bite of autumn in every forkful!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

brown sugar

brown sugar [2 tbsp]
oil

oil [1 tbsp]

Instructions

0% Complete

Step 1

Peel the pumpkin.

Step 2

Remove the seeds and cut into small pieces for easy juicing.

Step 3

Put the pumpkin into a juicer.

Step 4

The pumpkin juice is approximately 200ml.

Step 5

Add flour, egg, and a large spoonful of pumpkin pulp. The egg can be omitted, but it was added to prevent insufficient liquid.

Step 6

Add baking powder because the yeast at home is inactive. Actually, yeast is also great. Add brown sugar in an appropriate amount, as it’s a favorite of the child.