Kabocha Pumpkin Pancakes

Kabocha Pumpkin Pancakes

  • Serves 4
Rated by 24 people
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Feel inspired in the kitchen with these mouthwatering kabocha pumpkin pancakes. Japanese pumpkin, known as kabocha, is known for being moister and sweeter than Western counterparts, making it ideal for using in both sweet and savoury dishes. Enjoy these easy-to-prepare pancakes for a special breakfast, or perhaps as a dessert.


1 kabocha pumpkin
110g plain flour
1 tsp cinnamon
1 tsp yuzu citrus juice
pinch of salt
2 eggs
200ml milk
50g butter
icing sugar

How To Prepare

  1. First, let’s get that pumpkin pureed. Carefully cut the kabocha in half, discard the seeds, and cube the remainder. Pop into a bowl and microwave on high for 15 minutes with a splash of water, until the pumpkins softens. Remove the peel, then mash the flesh vigorously with a fork.

  2. Now for the pancake mix. Sift the flour into a large mixing bowl and pop in the salt and cinnamon. Make a well in the centre of the flour and add the eggs. Beat until smooth, then gradually add the milk bit by bit. Beat the mixture with a whisk, then add half the kabocha puree and fold in gently.

  3. Heat a generous knob of butter in a frying pan. When the butter bubbles add one ladle of the pancake mix and swirl quickly around the pan. Cook until the mixture sets, then flip with a spatula, or if you’re feeling really daring, toss that bad boy up in the air. Fry until set on both sides and place the cooked pancakes on a plate to cool. Repeat this process until all the batter is used up.

  4. Use the remaining puree as a filler, dust with icing sugar, don your finest Halloween garb and devour.

Tips and Information

Kabocha puree makes a delicious addition to a host of recipes, sweet and savoury. Why not rustle up a whole batch?
Feeling indulgent? This dish goes especially well with vanilla or sesame ice cream.