Pumpkin Pancakes with Curacao Liqueur Sauce (Arepas)

  • Yield 8 servings

Pureed roasted pumpkin stars in these dessert pancakes.


1 3/4 pounds pumpkin
2 cups water
1/4 teaspoon salt
1 cinnamon stick
1/2 cup whole milk
1/2 cup sugar
1 teaspoon vanilla extract
1 egg
2 teaspoons baking powder
1 cup all-purpose flour
1/2 cup raisins
2 tablespoons vegetable oil
2 oranges, juice only
2 tablespoons of Curacao Liqueur (or rum)


  1. Peel and seed pumpkin. Dice flesh coarsely. Combine pumpkin, water, salt and cinnamon stick in a pot and simmer until pumpkin is tender, 20 to 30 minutes. Remove pumpkin and discard water.
  2. Combine pumpkin, milk, sugar and vanilla in a food processor and puree. Transfer puree to a large mixing bowl.
  3. Add egg and mix well with a spatula. Add baking powder and flour and mix until smooth. Add raisins and mix to incorporate.
  4. Heat vegetable oil in a nonstick frying pan over medium heat. Working in batches, spoon batter into frying pan and cook until done.
  5. Meanwhile, mix orange juice and liqueur together in a small bowl. Drizzle sauce on the plated, cooked pancakes and top with a scoop of vanilla bean ice cream. Makes 16 pancakes.

Recipe adapted from Angelica’s Kitchen on the island of Curacao (angelicas-kitchen.com)



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