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Tender Pumpkin & Egg Pancakes (10-Minute Quick Breakfast)

Tender Pumpkin & Egg Pancakes (10-Minute Quick Breakfast)

Name: Tender Pumpkin & Egg Pancakes (10-Minute Quick Breakfast)
Prep time: 6 min
Cook time: 10 min
Total time: 16 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: half Tender pumpkin (young pumpkin); 2 Eggs; 2 Scallions; 1/2-1 Salt; 1/2 Chicken bouillon; 1/2 Oyster sauce

Other★ Easy16min

Prep 6m ·
Cook 10m ·
2 Servings

IngredientsWhat you'll need for Tender Pumpkin & Egg Pancakes (10-Minute Quick Breakfast)

	Ingredient	Amount	Notes
	Tender pumpkin (young pumpkin)	half
	Eggs	2
	Scallions	2
	Salt	1/2-1
	Chicken bouillon	1/2
	Oyster sauce	1/2

A delicious Tender Pumpkin & Egg Pancakes (10-Minute Quick Breakfast) recipe.

Cooking StepsHow to cook Tender Pumpkin & Egg Pancakes (10-Minute Quick Breakfast) step by step

Step 1 Detail

Wash the tender pumpkin thoroughly, then shred or julienne it into thin strips. Place in a large bowl.
Step 2 Detail

Crack 2 eggs into the bowl. Add chopped scallions and all the seasonings. Stir until well combined.
Step 3 Detail

Gradually add flour in batches, adding a small amount of water if needed. Stir until the batter reaches a thick, yogurt-like consistency — it should coat a spoon without dripping off easily.
Step 4 Detail

Brush a thin layer of oil onto a non-stick pan. Pour in the batter.
Step 5 Detail

Cook over low heat for 3-5 minutes until the bottom is golden brown and set.
Step 6 Detail

Flip the pancake and continue cooking over low heat for another 3-5 minutes.
Step 7 Detail

Cook until both sides are golden brown.
Step 8 Detail

Transfer to a cutting board and cut into small pieces.
Step 9 Detail

A perfect 10-minute breakfast for kids — quick, easy, and delicious!
Step 10 Detail

Soft, tender, and aromatic — absolutely scrumptious 😋