American•comfort
Persian Pumpkin Pancakes - KAKA
Learn How to Make Pumpkin Pancakes for breakfast and brunch. These pancakes are fluffy and full of delicious flavors, and are ready in no time!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Egg
- 1/2 cup White Sugar
- 3 tbsp. Rose Water
- 1 cup Pumpkin Puree (not pie filling)
- 3/4 cup Whole Milk
- 1 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Ground Cardamom
- 1/2 tsp Ground Cinnamon
- 2 tbsp. Cooking Oil
Instructions
- 1
Mix egg and sugar until fully combined.
- 2
Add rosewater and pumpkin puree and mix well
- 3
Add milk and mix until combined.
- 4
Add flour, baking powder, cardamom and cinnamon, mix until well combined with no lumps.
- 5
Heat cooking oil in a pan over medium heat.
- 6
When the oil is hot, pour 1/4 cup of the batter for each pancake, cook for 2-3 minutes on each side.
- 7
Top with powdered sugar and chopped walnuts and pistachios to serve.