Yesterday, before we ventured out to the pumpkin farm and corn maze, we had some pretty fabulous pumpkin pancakes. Matt was the one who found this recipe on Pinterest a few years ago and they are a definite fall staple in our house for weekend breakfast. We have had pumpkin pancakes at restaurants, but none of them compare to these. They are so fluffy and just plain delicious. These come from www.onegoodthingbyjillee.com Try these! I guarantee you will not be disappointed!Print
Super light and fluffy pumpkin pancakes that do not disappoint!
- Yield: 2 servings 1x
- Category: breakfast
- Method: stovetop
- 1/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1 TBL sugar
- 1 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup skim milk (we use almond milk)
- 1/2 cup canned pumpkin
- 2 large eggs, separated
- 2 TBL unsalted butter, melted
- 1/2 tsp vanilla extract
In a large bowl, whisk together the flours and other dry ingredients. In a separate bowl, combine the milk, pumpkin, egg yolks, melted butter and vanilla extract. Add these wet ingredients to the dry, mixing until just combined.
In a small separate bowl, whisk the egg whites with a hand mixer until thick and stiff…you want to see peaks. Gently fold those whites into the pancake batter. Only mix until just combined. You want to keep the fluffiness that the egg whites add to the batter.
I like to add some butter to my pan, but you could also use cooking spray. Drop batter by 1/4 cup increments onto the pan and cook until the pancake starts bubbling a bit. Then flip. Continue with the rest of the batter. This is a perfect amount for two people, and maybe one left over to share with your dogs 😉
The one thing that is key is the egg whites. These are what make these pancakes so super fluffy. After whisking them up, make sure to just barely blend with the rest of the ingredients.