Total Time
23mins
Prep 20 mins
Cook 3 mins

Pass the pure maple syrup with these pancakes! This makes about 14 pancakes, I suggest to make a double batter, after you taste these, you will see why lol! Use cake flour for these pancakes.

Ingredients Nutrition

Directions

  1. In a medium bowl whisk together buttermilk, pumpkin puree, egg YOLKS, sugar, melted butter and vailla until well blended.
  2. Mix together flour, pumpkin pie spice, baking soda, baking powder and salt; add into the pumkin mixture and whisk until blended.
  3. In another bowl, with an electric mixer beat egg whites until soft peaks form; fold into batter.
  4. Lightly oil or butter a skillet over medium heat.
  5. Working in batches, pour about 1/3-cup batter into skillet, and cook until bubbles form on top (about 1-1/2 minutes).
  6. Turn pancakes over and cook until brown (about 1 minute).
  7. Transfer the pancakes to a plate and sprinkle with nuts, and serve with syrup.
  8. Delicious!

Reviews

(2)
Most Helpful

I'm so glad I found this, I had clipped this recipe from an old Bon Appetit magazine but lost it in a cross-country move. It's a family favorite so I'm glad to have it back. Thanks for sharing!

plannermom September 26, 2007

I used leftover mashed butternut squash and whole wheat pastry/cake flour. They were wonderful, and I thought 1/4c sugar was plenty. The walnuts were a nice change from my usual fave, pecans.

annlouise April 08, 2006

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