Garlic Pumpkin Pancakes
Crispy-edged, golden pancakes made with shredded pumpkin, aromatic garlic, and fresh cilantro. These savory bites bring together autumn squash with bold flavors for a satisfying meal or side.
Story
These golden circles showcase the beautiful marriage of sweet pumpkin with punchy garlic and bright cilantro. They're incredibly simple to throw together and disappear fast when served with a simple soy-based dipping sauce.
Ingredients
pumpkin or butternut squash, peeled and grated
2 cups
all-purpose flour
1 cup
garlic cloves, minced
4 cloves
fresh cilantro, chopped
1/4 cup
eggs
2
black pepper
1/2 teaspoon
salt
1/2 teaspoon
vegetable oil for frying
3 tablespoons
Instructions
1
Prep the vegetables
Grate the peeled pumpkin or butternut squash into fine strands using a box grater or food processor attachment. Finely mince the garlic and roughly chop the cilantro leaves and tender stems.
2
Mix the batter
In a large bowl, combine the shredded pumpkin with flour, beaten eggs, minced garlic, and cilantro. Season with salt and pepper. Stir until everything is evenly distributed—the mixture should hold together but shouldn't feel wet or soggy.
3
Cook the pancakes
Heat a tablespoon of oil in a non-stick skillet over medium heat. Drop about 2 tablespoons of batter per pancake onto the skillet, then gently flatten each one with the back of your spoon. Cook 3-4 minutes until the underside is golden and crispy, then flip and cook another 3-4 minutes. Add more oil between batches as needed.
4
Serve warm
Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil. Serve immediately while crisp and warm, with a drizzle of soy sauce or your favorite dipping sauce on the side.
