Total Time
Prep 10 mins
Cook 10 mins

This sounds like a great recipe for fall! I haven't tried it yet, but it says to cook these slowly and not to worry about them darkening because of the pumpkin. 8)

Ingredients Nutrition


  1. In a bowl, sift the dry ingredients.
  2. Next, stir in milk, pumpkin, and apple butter.
  3. In a separate bowl, beat the egg whites into stiff peaks.
  4. Carefully fold whites into batter.
  5. Combine.
  6. Use 1/3 cup batter for each pancake.
  7. Brown on each side; flip to brown evenly.


Most Helpful

I love pumpkin, so I was excited to try these pancakes for breakfast... I wasn't disappointed! They were delicious, and quite light and fluffy(probably due to the beaten egg whites). I used a 1/3 cup measure as directed, and ended up with 11 pancakes. Next time I will using half whole wheat flour for added nutrition. Thanks for a great pancake recipe!

cpenner July 07, 2003

I love pumpkin pancakes, but thought I'd try a new recipe. I was not real happy with these. They were too thick and bland in flavor

Stacy Gregory October 24, 2010

I did not like these at all! Outsides were browned but inside was very sticky/gummy. They tasted raw even though I cooked them for a long time.

Barb C October 24, 2009

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