Pancakes Recipes

Pumpkin & Blueberry Pie Pancakes

Cook up a storm with our fun, veggie twist on the classic stack. Our pumpkin & blueberry pie pancakes (RECIPE BELOW) make a fluffy breakfast treat or dessert that the whole family will love.

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Pumpkin & blueberry pie pancakes
Serves 4 Prep 15 mins Cooking 55 mins

1 3/4 cups (435ml) milk
1 Coles Australian Free Range Egg
2 cups (300g) self-raising flour
1/4 cup (55g) brown sugar
1/4 tsp bicarbonate of soda
1 1/2 cups coarsely grated pumpkin
125g blueberries
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
20g butter, melted
Whipped cream or vanilla yoghurt, to serve

300g fresh or frozen blueberries
1/2 cup (80ml) maple syrup
1 tsp vanilla bean paste
1/4 tsp ground cinnamon

1 Whisk milk and egg in a large jug. Combine the flour, sugar and bicarbonate of soda in a large bowl. Make a well in the centre. Add the milk mixture to the flour mixture. Use the whisk to stir until a smooth batter forms. Stir in pumpkin, blueberries, cinnamon and nutmeg. Cover with plastic wrap. Set aside for 30 mins to rest.
2 Meanwhile, to make the blueberry compote, combine the blueberries, maple syrup, vanilla and cinnamon in a medium frying pan over medium-high heat. Bring to a simmer. Cook, stirring occasionally, for 5 mins or until the syrup thickens slightly. Set aside to cool slightly.
3 Heat a large non-stick frying pan over medium-low heat. Brush with a little melted butter. Pour ¼ cup (60ml) batter into the pan. Cook for 1-2 mins or until bubbles appear on surface. Turn and cook for a further 1 min or until light golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter and melted butter to make 16 pancakes.
Divide the pancakes among serving plates. Top with cream or yoghurt. Spoon over the blueberry compote.

Want more delicious breakfast recipes? Check out our ‘Easy breakfast ideas’ playlist, which includes:

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Original of the video here

Pancakes Recipes
Waffles Recipes
Pies Recipes
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Video Transcription

pancakes are one of my favorite thingsto make for breakfast with the familyI’m going to show you how you can addfruit and veggies for a fun twist on theclassic pumpkin and blueberry piepancakes start with the milk and eggtake a large jug eggs milk an egg andmix them together you can do this with aballoon whisk or just use a fork nextgrab a large bowl and put in theself-raising flour sugar and bicarbonateof soda give this a good stir and makesure that they’re well combined thenmake a well in the center for the milkmixture pour the milk mixture into thewell now grab a whisk or a fork andstart stirring from the center that wayyou gradually incorporate the flourmixture into the milk until you have anice smooth batter you could use thisbatter as is to make plain pancakes butI’m adding extra ingredients to givethem a pumpkin and blueberry pie flavorI’ve got some grated pumpkin blueberriescinnamon and nutmeg and give that a goodstir then cover with plastic wrap andwe’re going to let that rest in thefridge for 30 minutes don’t skip thisstep resting the batter gives youbeautifully light and fluffy pancakesI’m also making a blueberry compote toserve with the pancakes this is reallysimple and it takes less than 10 minutesget a frying pan add blueberries maplesyrupvanilla bean and some cinnamon bringthat up to a simmer over medium highheat then cook for five minutesjust stir occasionally to stop themixture from sticking to the pan it’sready when it thickens slightly and looksyrupy turn it off and leave it to coolin the pan if you don’t have a lot oftime in the morning just whip up yourcompote the day before and keep itcovered in the fridge time to cook thepancakes heat a nonstick pan overmedium-low heat then brush with somemelted butter if you measure out yourbatter you’ll get even sized pancakesI’m using 1/4 of a cup measure and Ishould get about 16 pancakes cook forabout 2 minutes at each side you’ll knowwhen the pancakes ready to flip becauseyou’ll see little bubbles on the surfaceand then they start to pop turn and cookfor another minute until it’s lightgolden and cooked through if you’re notsure press lightly on the center and thepancake will bounce back lift onto aplate and cover with some foil to keepwarm keep going until you use up all thebutter remember to brush the pan withmore melted butter as you go now for thebest part pile up the pancakes on theplates and add a dollop of vanillayogurt or cream on top spoon over somesticky blueberry compote and sprinkle alittle bit of cinnamon these pumpkin andblueberry pie pancakes are a delicioustreat for brekkie on the weekend andmake a great dessert too for the fullrecipe see the description below formore breakfast inspiration check out oureasy breakfast ideas playlist here

18 Replies to “Pumpkin & Blueberry Pie Pancakes

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  4. when you flipped the pancakes and did the lil jump back then putting the butter on the skillet and naming people got me cryinggg ‍♀️

  5. sisssss surprised you didn’t catch the piece onnat front of yo shirt , that’s how you know you been eating good

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