Jamaican Pumpkin Pancakes

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Jamaican Pumpkin Pancakes Recipe Card
Jamaican Pumpkin Pancakes Recipe Card
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These Pumpkin Pancakes are a Jamaican recipe that brings a delicious treat to your breakfast table. Your family will love the flavors that come together to create these pancakes. It’s just like a pumpkin pie topped with butter and maple syrup.

These pumpkin pancakes are made with a hint of cinnamon and nutmeg that gives them an incomparably good flavor. They are also so soft and fluffy that your mouth will water. And best of all, it doesn’t matter if you eat them freshly made or resting, they stay soft even after cooling.

They are an especially delicious and ideal for when we crave a sweet and flavorful breakfast, without being cloying or too sweet.

What Is The Secret To Fluffy Pumpkin Pancakes?

For super fluffy pancakes don’t overmix the batter! Over mixing the ingredients makes the pancakes tough, dense, and chewy instead of light and fluffy. It is best to mix the batter ingredients gently and minimally.

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Jamaican Pumpkin Pancakes

Jamaican Pumpkin Pancakes

David Taylor
Light and fluffy pumpkin pancakes topped with candied pecans and drizzled with warm maple syrup make for a great breakfast treat that your entire family will love!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine Jamaican
Servings 10 Pancakes
Calories 138 kcal

Ingredients
  

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground allspice
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 2 eggs
  • 1 ½ cups buttermilk
  • 3 tbsp cold water
  • 1 cup pumpkin puree
  • ½ stick unsalted butter melted

Instructions
 

  • Combine the flour, baking powder, baking soda, allspice, salt and cinnamon in a medium sized bowl. Set aside.
  • Beat the eggs in a large bowl with a whisk until foamy. Beat in the buttermilk, cold water, and pumpkin puree. Refrigerate until needed or proceed now with step three.
  • Add the melted butter to the pumpkin mixture and then fold the dry ingredients into the pumpkin mixture until the batter is smooth.
  • Lightly grease a large skillet with additional butter and allow the pan to get fairly hot. Drop the batter by scant 1/4 cup onto the griddle and cook until the pancake is golden on the bottom and air pockets appear on the dry top. Flip the pancakes over and cook one more minute until underside is golden.
  • Serve hot with butter and syrup.

Origin of the Pancake

Pancakes have been around for centuries as a favorite staple in many cultures’ diets. They are believed to have been invented around 30,000 years ago during the Stone Age. Researchers have found pancakes in the stomach of Otzi the Iceman, human remains dating back 5,300 years ago.

In ancient Greece and Rome, pancakes were made from wheat flour, olive oil, honey, and curdled milk. The ancient Greek poets, Cratinus and Magnes wrote about pancakes in their poetry. Shakespeare even mentions them in his famous plays. During the English Renaissance, pancakes were flavored with spices, rosewater, sherry, and apples.

The name “pancake” started during the 15th century but became standard in 19th century America. Previously, they were called Indian cakes, hoecakes, johnnycakes, journey cakes, buckwheat cakes, buckwheats, griddle cakes, and flapjacks. Early American pancakes were made with buckwheat or cornmeal. Thomas Jefferson loved them so much he sent a special recipe to his hometown from the White House.

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