The Scoop
The Scoop

Pumpkin Buttermilk Pancakes with Caramelised Oranges & Pistachios

Nothing says lazy Sunday morning like a stack of fresh pancakes, slippers on and fresh coffee at the ready. You cannot go wrong. Try this deliciously tasty recipe from Alex Head (founder of the Social Pantry) for the perfect treat. 


Serves : Makes 8-10 pancakes

Total cooking time : 15 minutes

Difficulty : Easy

Valentines Day Cookies


200g self-raising flour

1½ tsp baking powder

1 tbsp golden castor sugar

3 large eggs

30g melted butter

100ml milk

100ml pumpkin puree 

1 orange

3 tbsp pistachio nuts

Syrup to drizzle over the top

  1. Sift the flour, baking powder and sugar into a large bowl and create a well in the centre
  2. Add in the eggs, melted butter, milk and pumpkin puree and whisk together 
  3. Cook by frying in a non-stick pan with melted butter, cook for 1 – 2 mins on each side or until golden brown
  4. Segment the orange and mark on a hot griddle
  5. Serve with a good glug of syrup, sprinkle over the chopped pistachio and caramelised orange
  6. Enjoy!
Essential Equipment