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.
- 1 1⁄4 cups buttermilk
- 3⁄4 cup canned pumpkin puree
- 4 large eggs, separated (can use extra large eggs also)
- 1⁄4 cup sugar (can use more for a sweeter taste)
- 1 teaspoon vanilla
- 1⁄4 cup melted butter
- 1 1⁄3 cups cake flour
- 2 teaspoons pumpkin pie spice (reduce amount for less stronger spice taste)
- 1 teaspoon baking soda (slightly heaping)
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- oil (for frying)
- 3⁄4 cup chopped walnuts
- In a medium bowl whisk together buttermilk, pumpkin puree, egg YOLKS, sugar, melted butter and vailla until well blended.
- Mix together flour, pumpkin pie spice, baking soda, baking powder and salt; add into the pumkin mixture and whisk until blended.
- In another bowl, with an electric mixer beat egg whites until soft peaks form; fold into batter.
- Lightly oil or butter a skillet over medium heat.
- Working in batches, pour about 1/3-cup batter into skillet, and cook until bubbles form on top (about 1-1/2 minutes).
- Turn pancakes over and cook until brown (about 1 minute).
- Transfer the pancakes to a plate and sprinkle with nuts, and serve with syrup.
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!
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.