Pumpkin Walnut Pancakes Recipe

Name: Pumpkin Walnut 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 canned pumpkin puree; 4 large eggs, separated (can use extra large eggs also); 1/4 cup sugar (can use more for a sweeter taste); 1 teaspoon vanilla; 1/4 cup melted butter; 1 1/3 cups cake flour; 2 teaspoons pumpkin pie spice (reduce amount for less stronger spice taste); 1 teaspoon baking soda (slightly heaping); 1 teaspoon baking powder; 1/2 teaspoon salt; oil (for frying); 3/4 cup chopped walnuts

Servings: persons

1 1/4 cups buttermilk
3/4 cup canned pumpkin puree
4 large eggs, separated (can use extra large eggs also)
1/4 cup sugar (can use more for a sweeter taste)
1 teaspoon vanilla
1/4 cup melted butter
1 1/3 cups cake flour
2 teaspoons pumpkin pie spice (reduce amount for less stronger spice taste)
1 teaspoon baking soda (slightly heaping)
1 teaspoon baking powder
1/2 teaspoon salt
oil (for frying)
3/4 cup chopped walnuts

1
In a medium bowl whisk together buttermilk, pumpkin puree, egg YOLKS, sugar, melted butter and vailla until well blended.
2
Mix together flour, pumpkin pie spice, baking soda, baking powder and salt; add into the pumkin mixture and whisk until blended.
3
In another bowl, with an electric mixer beat egg whites until soft peaks form; fold into batter.
4
Lightly oil or butter a skillet over medium heat.
5
Working in batches, pour about 1/3-cup batter into skillet, and cook until bubbles form on top (about 1-1/2 minutes).
6
Turn pancakes over and cook until brown (about 1 minute).
7
Transfer the pancakes to a plate and sprinkle with nuts, and serve with syrup.
8
Delicious!

1096

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 13 ingredients. The key ingredients include: 1 1/4 cups buttermilk, 3/4 cup canned pumpkin puree, 4 large eggs, separated (can use extra large eggs also), 1/4 cup sugar (can use more for a sweeter taste), and more.

Yes, Pumpkin Walnut 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!

Pumpkin Walnut Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions