Pumpkin Pancakes

Hi!!! It’s December 12th, semester finals are over and only 3 days until Winter break !!! One of my favorite parts of the winter holiday is visiting my grandparent’s place at Xiangtan University. What makes it so awesome? 1)Relatives!!! 2) the scenery and (most importantly for this blog) 3) THE FOOD!!!!! My relatives are some of the best cooks around. So, for the next few posts, I’ll be sharing  some of my favorites from their place. First up: Healthy Pumpkin Pancakes


Pumpkin pancakes are very common in Southern China and sold literally everywhere from fancy restaurants to alleyway stalls. Unlike western style pancakes, they’re made of glutinous rice flour and hence sticky. Despite being good, restaurant pancakes are normally chock full of sugar, chemicals and fried in mystery oil, but my grandparents’ recipe bypasses all of that. It was SOOOO good


The pancakes are also extremely simple to make. Just gather the ingredients- steamed or canned pumpkin and flour. We used glutinous rice flour, but feel free to substitute.


Mix them until fully combined and grill . Onto the recipe!!!


Healthy Pumpkin Pancakes

  • Servings: 3-4 people
  • Print


  • 250g cooked or canned pumpkin
  • 150g flour of choice
  • Sweetner (optional)


Mix the ingredients together until fully combined. Lightly grease a pan and fry until fully cooked, flipping once in between. Remove from heat, serve and Enjoy!!!!



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