Pumpkin Pancakes Recipe

Name: Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; ¼ cup yellow cornmeal; 2 tablespoons sugar; 1 teaspoon ground allspice; ½ teaspoon salt; 1 ⅓ cups milk; ¾ cup canned pumpkin; 3 large eggs, separated; 3 tablespoons butter, melted; ½ teaspoon vanilla extract

Servings: persons

1 cup all-purpose flour
¼ cup yellow cornmeal
2 tablespoons sugar
1 teaspoon ground allspice
½ teaspoon salt
1 ⅓ cups milk
¾ cup canned pumpkin
3 large eggs, separated
3 tablespoons butter, melted
½ teaspoon vanilla extract

1
In a large bowl, place the dry ingredients (flour through salt) and whisk them together to combine well.
2
In a medium bowl, whisk together the wet ingredients (milk, pumpkin, egg YOLKS, melted butter, and vanilla).
3
Add wet pumpkin mixture to dry flour mixture and whisk until smooth.
4
In a medium bowl, best the egg whites until peaks form.
5
Fold into pumpkin batter.
6
Preheat a griddle or skillet on medium-high heat, then lightly spray or brush with vegetable oil.
7
Pour 1/4 cup of batter on to griddle for each pancake and cook until bubbles form on the surface, about 2 minutes.
8
Flip and cook until golden on the other side, another minute or two.

385

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 10 ingredients. The key ingredients include: 1 cup all-purpose flour, ¼ cup yellow cornmeal, 2 tablespoons sugar, 1 teaspoon ground allspice, 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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