Autumn Pumpkin Spice Pancakes

Submitted by OceanIvy

"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)"

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 4 pancakes

ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons brown sugar
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon ginger
• 1 tablespoon apple butter
• 2 large egg whites
• 1 cup skim milk
• 1⁄2 cup canned pumpkin puree

directions

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.

Reviews

[cpenner]

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!

 

[Stacy Gregory]

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

 

[Barb C]

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.

 

[Chef Q in Oregon]

These were a hit with my kids. They all gave them a thumbs up. The recipe ended up making a lot more pancakes then I thought, so I just froze the ones we didn't eat and we will just pop them in the toaster another day.

 

[LemurKat]

Very tasty. I used real pumpkin, not the tinned stuff, half wholewheat flour and stewed apple to replace the apple butter (since we didn't have any). It made a nice, light and fluffy pancake.