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Sweet pumpkin pancakes with blackberries recipe

These seasonal pancakes use pumpkin to give them a warm glow and sweet, squashy flavour. Stack 'em high with syrup and blackberries
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine halloween
Servings 4
Calories 384 kcal


  • 450 g peeled pumpkin or butternut squash, cut into 1cm cubes
  • 1 tbsp olive oil
  • 150 g self-raising flour​
  • 150 ml milk
  • 2 medium eggs
  • 10 g salted butter
  • 300 g blackberries
  • 200 g 0% fat Greek yogurt
  • 4 tbsp honey or maple syrup to serve


  • Preheat the oven to gas 6, 200°C, fan 180°C. Toss the pumpkin with the oil and spread out in a single layer in a roasting tin. Cover with foil and bake for 20 mins, then remove the foil and continue to cook for 10 mins until the pumpkin is tender, with no liquid remaining in the tin. Leave to cool for 10 mins.
  • Meanwhile, mix the flour and a pinch of salt in a mixing bowl and make a well in the centre. Crush the pumpkin in the tin with a potato masher or fork. Put in a jug with the milk and eggs, and whisk to combine evenly.
  • Pour the pumpkin mixture into the centre of the flour bowl and whisk to make a smooth batter.
  • Heat a large frying pan over a medium heat and use a piece of kitchen paper to wipe ¼ of the butter over the surface of the pan. Spoon 4-5 heaped tbsp of batter, well-spaced out in the pan, to make 4-5 pancakes. Cook for about 90 secs until golden underneath with bubbles forming on the surface; flip and cook for another 1 min. Transfer to a plate and cover with foil to keep warm while you cook the remaining pancakes.
  • Stack the pancakes and serve with the blackberries, a little yogurt and a drizzle of honey or maple syrup.


This recipe is sponsored by Mediterranean Supermarket 
Keyword halloween, halloween pancakes, halloween party food, pumpkin pancakes, pumpkin recipes