Prep 30 mins
Cook 0 mins
These are great in the fall! From Bon Appetit.
- 1 1⁄4 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 1⁄4 teaspoons pumpkin pie spice
- 3⁄4 teaspoon salt
- 1 1⁄3 cups whole milk
- 3⁄4 cup canned pumpkin puree
- 4 large eggs, separated
- 1⁄4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- vegetable oil
- maple syrup
- Whisk first 5 ingredients in large bowl to blend.
- Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well.
- Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).
- Using electric mixer, beat egg whites in another bowl until stiff but not dry. Fold whites into batter in 2 additions.
- Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown then flip, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.
Made these for a Thanksgiving breakfast get together. They were a hit all around! Served them with whip cream on top and cinnamon sugar sprinkles. We will do them again next year!
Extremely yummy, full of flavor, and perfect for fall!! My husband and I both loved these! I subed whole wheat pastry flour for the all-purpose, brown sugar for the white, and non-fat milk for the whole (because that's what I had on hand). And since I didn't have any pumpkin pie spice either, I used 1/4 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp cloves, and 1/8 tsp nutmeg (for 2 servings). The pancakes still turned out great! This recipe is going in my favorite recipes folder--thanks so much for posting it Little Suzy Homemaker!!!
Yummmm!!! I'm always lookin for ways to try n add some pumpkin into my diet-since It's quite healthy. Course I'm gonna throw some chocolate chips on my pancakes-lol,so much for "healthy"-but this sounds like a great recipe!