Preheat the oven to 180°C. Bring the butter to room temperature.

Peel and dice the pumpkin into 1cm cubes. Place in a microwave-safe container, sprinkle with 2 tablespoons of water, cover loosely with plastic wrap, and microwave at 600W for 2 minutes. Drain any excess water.

In a bowl, mix the butter and sugar until pale and creamy.

Gradually add the beaten eggs in portions, mixing well each time. Add the prepared pumpkin and fold gently using a spatula.

Add the pancake mix and fold until no dry powder remains, creating a smooth batter.