Garlic Pumpkin Pancakes
Golden, savory pancakes made with sweet shredded pumpkin, fragrant garlic, and fresh cilantro. These crispy-edged cakes are tender in the middle and perfect for a quick snack or light meal.
Story
These quick-come-together pancakes are best served hot off the skillet. The natural sweetness of pumpkin balances beautifully with the savory garlic and bright, fresh cilantro. A drizzle of soy sauce mixed with chili oil makes an excellent dipping sauce.
Ingredients
all-purpose flour
2 cups
pumpkin or butternut squash, peeled and grated
2 cups (about 300g)
garlic cloves, finely minced
4
fresh cilantro, chopped
1/4 cup
black pepper
1/2 teaspoon
salt
1/2 teaspoon
water
3/4 cup, or as needed
vegetable oil
3 tablespoons
Instructions
1
Prepare the vegetables
Peel the pumpkin and grate it finely into shreds. Finely mince the garlic cloves and chop the fresh cilantro leaves. Set everything aside.
2
Mix the batter
In a large bowl, combine the flour, salt, and pepper. Add the shredded pumpkin, minced garlic, and chopped cilantro. Pour in the water gradually, stirring until you have a thick, workable batter—the consistency should be similar to thick pancake batter.
3
Cook the pancakes
Heat a tablespoon of oil in a non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter for each pancake, spreading it slightly into a round shape. Cook for 3-4 minutes until the bottom is golden and crispy, then flip and cook another 3-4 minutes. Repeat with remaining batter, adding more oil as needed.
4
Serve warm
Transfer the cooked pancakes to a plate and serve immediately while hot and crispy. These pair wonderfully with a dipping sauce made from soy sauce and chili oil if desired.
