• Asher Cusack

Spiced Pumpkin Pancakes with Smoky Apple Salted Caramel Sauce

Spiced Pumpkin Pancakes with Bonfire Apple Salted Caramel Sauce

serves 4 to 6


For the pancakes

2 cups roasted & mashed or canned pumpkin

1¼ cups plain flour

1 teaspoon baking powder

¼ cup oats

1 tablespoon cinnamon

¼ teaspoon black pepper

A small slice of ginger

For the sauce

¼ cup butter of choice (I used a dairy free block)

1 cup golden caster sugar

½ cup apple juice or cider (I used a pressed cloudy apple juice)

2 teaspoons smoked sea salt


  1. Blend all of the pancake ingredients together, adding enough water to make a thick batter.

  2. Add all of the sauce ingredients except the salt to a heavy-bottom pan over a medium heat.

  3. Cook the sauce until thickened and golden.

  4. Stir in the salt and set aside the sauce.

  5. Heat a non-stick pan over a medium heat, greasing if neccassary.

  6. Fry the pancakes, flipping only once firmed up and browned on one side.

  7. Serve the pancakes topped with the sauce.


Recent Posts

See All

Never Miss
a Bite

Keep up to date with the latest recipes and goings on with our newsletter.

Get In Touch

Please reach out with any collaboration or business enquiries. If you've got a question about a recipe, please comment on the post.

  • Instagram

© 2020 magpie.farm