Serves 2


100g pumpkin purée

1 egg

1 tsp vanilla extract

3 tbsp soft brown sugar

100ml buttermilk/milk

20g melted butter

100g plain flour

1 ½ tsp baking powder

1 tsp cinnamon

extra butter for frying


1. Measure the pumpkin, egg, vanilla, sugar, melted butter and buttermilk into a bowl and whisk.

2. In a separate bowl combine flour, baking powder and cinnamon.

3. Mix the wet and dry ingredients together into a batter. Loosen with a splash of milk if necessary, it should be thick but easy enough to dollop and spread in the pan.

4. Melt a little butter in a heavy-based frying pan.

5. Drop tablespoonfuls of the mixture into the pan and spread slightly, allowing plenty of room between each pancake as they will spread slightly. Keep the heat medium, allowing the pancakes time to cook through without burning.

6. Cook for 1-2 minutes until bubbles begin to appear on the surface, then flip and continue cooking until lightly golden.

7. Serve with maple syrup and a little crème fraiche.