Tortitas de Calabaza are a beloved Mexican dish made from mashed pumpkin or squash, shaped into small patties and pan-fried until golden brown. Slightly sweet and deeply comforting, these fritters bring warmth and nostalgia to the table. Whether served as a snack, breakfast, side dish, or light dessert, Tortitas de Calabaza capture the earthy sweetness of calabaza (Mexican squash) in every bite.
Traditionally made during the fall and winter months, especially around Día de los Muertos or Lent, these fritters are a celebration of seasonal produce. The pumpkin or squash is typically cooked down and mashed into a smooth purée, then mixed with ingredients like eggs, flour, a touch of sugar, and warm spices such as cinnamon or nutmeg. The result is a batter that turns into soft, pillowy cakes with a slightly crisp exterior when fried in a bit of oil.
What makes Tortitas de Calabaza so delightful is their simplicity and versatility. Some versions lean more savory, pairing the pumpkin with cheese or herbs, while others embrace the natural sweetness of the squash and are dusted with cinnamon sugar or drizzled with syrup. Either way, these little patties are satisfying and wholesome, often evoking memories of family kitchens and traditional cooking.
They’re also easy to adapt-swap calabaza for butternut squash or even canned pumpkin if needed. Add a bit of vanilla or orange zest to enhance the flavor, or enjoy them with a hot drink like atole or café de olla for the ultimate cozy experience.
Tortitas de Calabaza are more than just fritters, they’re a taste of heritage. In every bite, you get a sense of home, tradition, and the joy of making something comforting from simple ingredients.
This recipe is made by Sarahi Lacen.
Ingredients
- 1 cup pancake mix just add water
- 1 cup pumpkin boiled
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Instructions
- In a bowl, mix the pancake mix with the sugar, vanilla, and cinnamon.
- Add the smashed pumpkin and mix all the ingredients together. The mixture will be a bit drier than regular pancake mix.
- Use a big spoon to place the mix on a frying pan covered with butter at medium heat.
- Cook on one side, then turn the pancake to the other side.
- Flip a couple of times to ensure it cooks thoroughly.
- Enjoy!
Um, are these really pancakes? More like weird blobs…
I love how quick this is with pancake mix—no fuss. Mine browned a little too fast on medium heat, so watch that pan.
I think my pan was too hot too 😅 Mine got dark like super quick, and I don’t even know why. Next time I’ll lower the heat. Still tasted good tho!
Yes!! “No fuss” is exactly it. I did mine on medium-low and they came out perfect—golden, not burnt. Thanks for the tip about browning fast!
I don’t like pumpkin, but my husband loved these. He said it tastes like autumn! 😂
Yummy! My kids loved them! They didn’t even guess there was pumpkin in it!
That’s awesome! I’m glad your kids loved it. Sneaking in veggies is the best! 😊
Pumpkin in pancakes? Sounds weird. Is it really that good? 🤔
These turned out amazing! So fluffy and tasty! Definitely making them again!
I’m glad to hear they turned out great! I love the fluffiness too! Can’t wait to try this!
Tasty! I didn’t use butter, just a non-stick pan. It worked fine. =)
¡Qué buena idea! La calabaza le debe dar una dulzura súper rica. Me encanta que sea con mezcla de pancake y no complicarse mucho.
I added chocolate chips to the mix, soooo good! Highly recommend!
These are so yummy! I love the pumpkin flavor. Perfect for fall!
Eh, I’d rather just have normal pancakes. Pumpkin isn’t for me. But I guess if you like pumpkins, go for it.
I get that! Pumpkin isn’t everyone’s cup of tea. But give it a try sometime, you might be surprised!