Pumpkin pancakes, Canarian Carnival recipe

During the Carnival, which is celebrated in different parts of the world geography at this time and especially in places like the Canary Islands or Andalusia (Spain), it is very common to elaborate the known ones as Carnival pancakes, a dessert as traditional as classic that is prepared and enjoyed for many many years during these days.

In this case, the traditional recipe is made using wheat flour, sugar, milk and eggs, which are usually added grains of anise as a flavoring, as well as cinnamon powder and lemon zest.

However, we can also find a wonderful variant: the pumpkin pancakes. These flour pancakes are enriched with an ingredient that gives the pancakes an exquisite flavor while enriching them with their nutritional properties. This ingredient is the pumpkin.

Pumpkin carnival pancakes

The pumpkin pancakes are easy to prepare, they are very soft and have an exquisite flavor. They are usually sprinkled with icing sugar and accompanied with a little honey, or flavored syrup. In this recipe we suggest accompanying them with a sugar syrup.

These pancakes tend to please everyone, especially triumphs among children, becoming one more way to offer the pumpkin and its nutritional properties to the little ones.

The pumpkin pancakes are ideal to enjoy in snacks, as a dessert or at breakfast.


  • 300 grams of pumpkin.
  • 300 grams of simple sifted wheat flour.
  • 150 grams of sugar.
  • 150 ml. milk.
  • 2 eggs
  • The grated skin of a lemon or an orange.
  • A teaspoon of cinnamon powder.
  • A teaspoon of aniseed.
  • Sunflower oil or virgin olive oil mild flavor.
  • Sugar glas to decorate.

Ingredients for the syrup:

  • 125 grams of sugar.
  • The same amount of water.
  • A few granites of anise.
  • The skin of a lemon without white parts.


  1. We start by removing the skin of the pumpkin. We wash the pumpkin well, and chop it. We put the chopped pumpkin in a cauldron and cover it with a little water to cook it. Cook the pumpkin until it is tender.
  2. Remove from heat, drain the water and with the help of a fork we are doing pressure to make a puree with the pumpkin. We can also if you prefer to make the mashed pumpkin using the blender.
  3. In a bowl we beat the eggs well. Once beaten, add the eggs to the pumpkin puree, the sifted flour, the milk, the sugar, the grated skin of the lemon, the granites of anise and the ground cinnamon.
  4. We return to beat well until the dough is well linked, neither very liquid nor very thick. We put the oil to heat in a pan with high heat. When it is hot, we put the pancakes in it to fry them.
  5. To take the dough we will help ourselves with a soup spoon and we will put the dough of the pancakes to fry.
  6. We browned the pancakes on both sides. We cover a plate or tray with absorbent paper or napkins to put the pancakes on top and drain the surplus oil.
  7. Put the pumpkin pancakes in a dish or plate where we go to present them to cool. We reserve the pumpkin pancakes to go while making the syrup.

Preparation of syrup:

  1. In a heater we put the sugar on the fire, add the water, the granites of anise, the skin of the lemon and cook the syrup with low heat.
  2. We remove while it is cooking so that the syrup does not stick until it boils.
  3. Once the syrup boils and reaches the point we extinguish the fire.
  4. Remove the skin of the lemon and put the syrup in a small bowl, cup, or sauceboat.

We present the pumpkin pancakes sprinkled with icing sugar and sprinkled with a splash of syrup. ThemesRecipes of the Canaries Recipes of pancakes

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