Helen's Priceless Pumpkin Pancakes Recipe

Name: Helen's Priceless Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups buttermilk; 3/4 cup pumpkin puree; 4 large eggs, separated; 1/4 cup white sugar; 3/4 teaspoon vanilla extract; 1/4 cup unsalted butter, melted; 1 1/3 cups cake flour; 1 3/4 teaspoons pumpkin pie spice; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt

Servings: persons

1
Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended.
2
Whisk in melted butter.
3
Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl.
4
Add flour mixture to buttermilk mixture and whisk to combine.
5
Beat egg whites in a glass or metal bowl until soft peaks form.
6
Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
7
Fold egg whites into buttermilk-flour mixture to form pancake batter.
8
Heat a lightly oiled griddle or skillet over medium heat.
9
Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes.
10
Flip and cook until browned on the other side, 1 to 2 minutes.
11
Repeat with remaining batter.

951

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups buttermilk, 3/4 cup pumpkin puree, 4 large eggs, separated, 1/4 cup white sugar, and more.

Yes, Helen's Priceless Pumpkin Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Helen's Priceless Pumpkin Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions