Pumpkin Pancakes w.Coconut Cream Sauce & Roasted Hazelnuts

Are you ready for yet another pumpkin recipe to add to your collection for the fall season?

Today I’m sharing a delicious pancake recipe perfect for a cozy family brunch on a chilly fall weekend.

Some flavors work magically with sweet pumpkin when it comes to pumpkin recipes. Think nutmeg, cloves, cinnamon, cardamom, and ginger.

These spices give you that warm, fuzzy feeling and bring back memories of Christmases past.

Plus, they give your baked goods an extra flavor boost, allowing you to reduce the amount of sugar needed.

This recipe is based on my classic breakfast pancake recipe, but with a pumpkin twist.

To keep you full and energized throughout the day, I’ve swapped out the bananas for the sweetener, used oats instead of flour, and added extra egg whites for a good protein boost.

These pancakes make a luxurious brunch or even a delicious dessert with the addition of sweet ingredients like dates and maple syrup.

I have a soft spot for creamy textures and love to add sour cream, yogurt, frosting, sauces, and dressings to just about anything.

So for this pumpkin pancake recipe, I whipped up a creamy and dreamy coconut sauce.

It’s the perfect complement to any pumpkin dish and would be delicious with fresh fruit or as a topping for oatmeal.

And the toasted hazelnuts?

Optional but highly recommended.

Just make a big batch and keep them in a jar. You can use them on anything.

Trust me; it’s delicious!

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Pumpkin Pancakes w. Coconut Cream Sauce & Roasted Hazelnuts

Course Breakfast
Servings 20 pancakes
Calories 86kcal


  • hof a hokkaido pumpkin
  • 1 banana
  • 3 eggs (you can substitute one of the eggs with 2 additional egg whites)
  • 3 egg whites
  • 70 g oats rye flakes
  • 6 dates pitted
  • 2 tbsp honey or maple syrup
  • 80 g plain yoghurt
  • 2 tsp baking soda
  • ½ tsp salt
  • ½ tsp nutmeg
  • 1 tsp cardamom
  • 1 tbsp cinnamon
  • ½ tsp cloves
  • ½ tsp ground ginger
  • Butter for frying

Coconut cream sauce (inspired by a recipe from Honest Fare & Green Kitchen Stories)

  • 400 g coconut milk full fat
  • 1 tbsp corn starch
  • 1 tbsp water
  • 1 cinnamon stick
  • ½ tsp vanilla extract or 1/2 vanilla pod + beans


  • Preheat the oven to 350 °F/200 °C. Cut the hokkaido into halves, scoop out the seeds and cut it further into quarters. You can bake all of the hokkaido and use it for the pumpkin salad, of just bake the parts you need! Place pumpkin on a baking sheet and bake until tender approximately 25-30 min, set a side and let it cool.
  • In a pan combine coconut milk,cinnamon stick and vanilla pod + beans. Bring it into a boil, and reduce to a simmer. Slowly add the corn starch mix while stirring until the cream is getting a little thicker. Let the cream simmer a bit while stirring. pour into a jar and set a side to cool. When it is cold place it on the fridge. You can keep it there for about a week and use for everything.
  • In a blender combine pumpkin, dates and bananas. Blend until all of the ingredients are well combined into one creamy mix. Add eggs, syrup and yoghurt and puls a few times. Pour mix into a bowl.
  • Add the rest of the ingredients and whisk until you have a thick creamy batter, like porridge.
  • Heat a little butter in a skillet and add 1 1/2 Tbsp batter per pancake, then use the back of the spoon to even out the batter. Turn heat down to medium/low. Cook the pancakes on the underside until the top starts firming up and look opaque, then turn around a cook until both sides are looking golden.
  • Serve the pancakes with cold coconut sauce and roasted hazelnuts. Enjoy!


Calories: 86kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 188mg | Potassium: 114mg | Fiber: 1g | Sugar: 4g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg