Pumpkin Pancake


Flour Mixture

  • 300 g all-purpose or wholewheat flour
  • 30 g wheatgerm
  • 1 tsp ground cinnamon
  • 1 tbsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tbsp sugar
  • 1 tsp fine salt

Milk & Egg Mixture

  • 300 ml buttermilk or 280 ml milk
  • 20 ml lemon juice
  • 30 ml sweetened creamer
  • 4 eggs
  • 2 tsp vanilla extract
  • 50 ml melted margarine or Malaysian Palm Oil
  • 300 g finely grated pumpkin


  1. For the batter, place flour mixture in a large mixing bowl and make a well in the centre. Pour in milk & egg mixture. Gradually fold in the flour mixture into the wet ingredients until you have a smooth batter. Stir in grated pumpkin.
  2. For the pancake, heat a lightly greased non-stick pan or griddle over medium high heat. Pour a small ladle of batter on the pan and cook for 1½ minutes or until golden brown. Turn the pancake and cook the other side for 30 seconds. Keep warm in a slow oven while you cook the rest.
  3. Serve warm with extra margarine and honey or jam.