Pumpkin Pancakes Recipe

Name: Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups All Purpose; 3/4 cups Dark Brown Sugar; 3 teaspoons Baking Powder; 1 teaspoon Pumpkin Pie Spice; 1/4 teaspoons Cinnamon; 1/4 teaspoons Nutmeg; 1/4 teaspoons Salt; 1-1/4 cup Milk; 3/4 cups Canned Pumpkin Puree; 1/2 teaspoons Vanilla Extract; 3 whole Eggs, Yolks Separated From The Whites; Butter, As Needed For Griddle; Chopped Toasted Walnuts, As Needed For Topping; Maple Syrup, As Needed For Topping

Servings: persons

2-1/4 cups All Purpose
3/4 cups Dark Brown Sugar
3 teaspoons Baking Powder
1 teaspoon Pumpkin Pie Spice
1/4 teaspoons Cinnamon
1/4 teaspoons Nutmeg
1/4 teaspoons Salt
1-1/4 cup Milk
3/4 cups Canned Pumpkin Puree
1/2 teaspoons Vanilla Extract
3 whole Eggs, Yolks Separated From The Whites
Butter, As Needed For Griddle
Chopped Toasted Walnuts, As Needed For Topping
Maple Syrup, As Needed For Topping

1
1. In a large mixing bowl whisk together the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, nutmeg and salt. In another bowl whisk together the milk, pumpkin, vanilla and separated egg yolks. Pour the wet mixture into the dry ingredients and gently whisk it all together until just combined into a thick batter. Set aside.
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2. With either a hand mixer or a stand mixer, whip up the egg whites until they are fluffy and form stiff peaks. Gently fold the egg whites into the pumpkin pancake batter with a spatula. Cover the bowl of finished batter and let it rest in the refrigerator for 30 minutes.
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3. When the batter is done resting, preheat an electric griddle to 325 F and lightly grease it with a pat of butter. Scoop the pancake batter onto the griddle in the size you desire, leaving space between them, and let them get golden for 3-4 minutes on the first side. Then flip them to cook for 3-4 minutes on the other side until golden and fluffy. Remove cooked pancakes to a plate and repeat cooking the rest of the batter.
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4. When the pancakes are done cooking, just plate them up and top them with chopped toasted walnuts and maple syrup! These pancakes are the perfect Fall brunch.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2-1/4 cups All Purpose, 3/4 cups Dark Brown Sugar, 3 teaspoons Baking Powder, 1 teaspoon Pumpkin Pie Spice, and more.

Yes, 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.

Pumpkin Pancakes

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