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Pumpkin Pancakes with Vanilla Bean Yoghurt

Please enjoy this specially made Home Style recipe, made with great-tasting Barambah Organics products.


  • 1 cup pumpkin, cooked
  • 1 cup Barambah Organics full cream milk
  • ¾ cup filtered water
  • ¼ cup rice malt syrup (or desired sweetener)
  • 2 large eggs
  • 1 ½ cups buckwheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1⁄2 teaspoon salt
  • 2 tablespoons coconut oil (for cooking)


  • 3 tablespoons maple syrup
  • ½ cup pecans
  • 3 tablespoons Barambah Organics vanilla yoghurt


  1. Cut and peel a medium size pumpkin and chop it roughly. Put it in a large saucepan with water to cover or steamer. Cook until soft. (or use left over cooked pumpkin from dinner the night before)
  2. Add the pumpkin, milk, water, maple syrup, eggs, buckwheat flour, baking powder, cinnamon, vanilla and salt into a blender and blend until smooth.


  1. Grease a skillet or griddle with a tablespoon of the coconut oil over medium heat.
  2. Pour ¼ cup portions of the batter into the skillet, 3 at a time. Flip them over when bubbles begin to rise to the surface of the pancake and the underside is golden brown. Cook for 20 to 30 seconds on the second side, or until the center springs back when pressed.
  3. Continue in this manner until all the batter has been used. Put a portion of the pecans in the center of the top pancake and spoon some of the maple syrup over them. Top with a generous dollop of yoghurt.


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