Pumpkin Kaiserschmarren

Here’s a cozy fall twist on the classic Kaiserschmarrn with pumpkin! It's perfect for a warming breakfast or dessert.

Ingredients - serves 4

300g pumpkin (Hokkaido or Butternut work great)

4 eggs

250 ml milk (or a dairy-free alternative)

150g all-purpose flour

1 tsp baking powder

Pinch of salt

2 tbsp sugar (optional, adjust depending on sweetness of the pumpkin)

1 tsp vanilla extract (or 1 packet vanilla sugar)

1 tsp ground cinnamon (or more to taste)

Butter (for frying)

Powdered sugar (for dusting)

Method

Peel and seed the pumpkin, then chop it into small pieces.

Steam or boil the pumpkin until soft, about 10-15 minutes. Alternatively, you can roast it in the oven at 180°C (350°F) for about 20-30 minutes until tender.

Once the pumpkin is soft, mash it with a fork or blend it until smooth to create a puree.

In a large bowl, whisk together the eggs and milk.

Add the flour, baking powder, cinnamon, salt, and sugar (if using). Mix well to form a smooth batter.

Stir in the pumpkin puree and vanilla extract. You should have a smooth, slightly thick batter.

Heat a generous amount of butter in a large, non-stick skillet over medium heat.

Pour the batter into the pan, spreading it out evenly. Cook for about 5-7 minutes, until the bottom is golden brown.

Using a spatula or wooden spoon, gently tear the pancake into large pieces and flip them. Cook for another 5-7 minutes until golden and cooked through.