Chinese Pumpkin Pancakes Recipe
These Chinese Pumpkin Pancakes are golden, crispy on the outside, and soft on the inside with naturally sweet pumpkin flavour. This easy stovetop recipe uses simple ingredients and creates delicious homemade pumpkin pancakes perfect for breakfast, snacks, or a traditional Chinese-style dessert.
Ingredients
Main Ingredients
- 450 g pumpkin peeled, seeded, and cubed
- 1 to 1½ cups all-purpose flour
- 3 tablespoons rice flour or glutinous rice flour optional for chewiness
- 3 –4 tablespoons sugar adjust to taste
- ½ teaspoon salt
- ½ teaspoon baking powder optional
- 1 large egg optional
- 1 teaspoon vanilla extract optional for sweet version
- 2 –3 tablespoons neutral cooking oil for batter
- 2 –3 tablespoons vegetable oil for frying
Optional Add-ins
- ½ teaspoon cinnamon or Chinese five-spice powder
- 2 tablespoons toasted sesame seeds
- ¼ cup shredded coconut or chopped nuts
Instructions
Step 1: Cook the Pumpkin
- Peel and cut the pumpkin into cubes. Steam the pumpkin for about 10–12 minutes or roast it in the oven at 400°F (200°C) for 20–25 minutes until very soft.
Step 2: Mash the Pumpkin
- Transfer the cooked pumpkin to a bowl and mash it thoroughly using a fork or potato masher until smooth and lump-free.
Step 3: Mix the Wet Ingredients
- Add the egg, sugar, vanilla extract, and 2–3 tablespoons of oil to the mashed pumpkin. Stir well until the mixture becomes smooth and well combined.
Step 4: Add Dry Ingredients
- Add flour, rice flour, salt, and baking powder. Mix gently until a soft dough forms. The dough should be slightly sticky but firm enough to shape.
Step 5: Shape the Pancakes
- Divide the dough into 8–10 equal pieces. Roll each piece into a ball and gently flatten it into a round pancake about ½ inch thick.
Step 6: Heat the Pan
- Place a skillet or non-stick pan on medium heat and add a small amount of oil.
Step 7: Cook the Pancakes
- Add the pancakes to the pan in a single layer. Cook for 3–4 minutes per side until the pancakes become golden brown and crispy on the outside.
Step 8: Drain and Serve
- Remove from the pan and place on a plate lined with paper towels to absorb excess oil. Serve warm with honey, condensed milk, or sesame seeds.
Notes
- Cooking Tips
- Roasting pumpkin instead of steaming gives the pancakes a richer flavour and reduces excess moisture.
- If the dough feels too wet, add a tablespoon of flour at a time until it becomes workable.
- Cook on medium heat to avoid burning the outside before the inside cooks.
- Variations
- Savory version: Skip sugar and add scallions, garlic, and white pepper.
- Gluten-free version: Replace all-purpose flour with rice flour or gluten-free flour blend.
- Stuffed pancakes: Fill the center with red bean paste or sweet sesame paste before frying.
- Storage
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet for best texture.
- Pancakes can also be frozen for up to 2 months.
- Nutrition
- Pumpkin pancakes typically contain around 190–240 calories per 100 g, depending on ingredients and cooking oil used.