The
Homegrown Kitchen Table
Savory Fried Pumpkin Pancakes
These Savory Fried Pumpkin Pancakes are a cozy fall twist when you want pumpkin without the sugar. Straining the pumpkin puree is the key—it keeps the batter thick so the pancakes fry up crisp on the outside and tender inside. Serve them warm with sour cream, Greek yogurt, or fresh herbs for an easy breakfast, brunch side, or dinner extra.2 large eggs
2 teaspoons salt
1 teaspoon black pepper
1½ teaspoons garlic powder
1½ teaspoons onion powder
1½ teaspoons baking powder
4 cups pumpkin puree, strained (fresh or canned)
2 cups all-purpose flour (plus up to 1 additional cup if needed)
Oil, for frying
Ingredients
2 large eggs
2 teaspoons salt
1 teaspoon black pepper
1½ teaspoons garlic powder
1½ teaspoons onion powder
1½ teaspoons baking powder
4 cups pumpkin puree, strained (fresh or canned)
2 cups all-purpose flour (plus up to 1 additional cup if needed)
Oil, for frying
Instructions
Strain the pumpkin: Place pumpkin puree in a fine mesh strainer or cheesecloth and let drain for about 30 minutes to remove excess moisture.
Mix seasonings: In a food processor (or mixing bowl), combine eggs, salt, pepper, garlic powder, onion powder, and baking powder. Blend or whisk until smooth.
Add pumpkin: Add strained pumpkin puree and blend again until fully combined.
Add flour: Mix in 2 cups flour until a thick, workable dough forms. If the mixture is still too wet to hold its shape, add more flour a little at a time (up to 1 additional cup).
Fry: Heat a thin layer of oil in a skillet over medium heat. Scoop about ⅓ cup mixture per pancake, flatten slightly, and fry 3–4 minutes per side until golden and crispy.
Drain and serve: Transfer to a paper towel-lined plate. Serve warm.