Pumpkin Pancakes

Pancake Ingredients:


1 cup all purpose flour

1 cup whole wheat flour

4 Tablespoons sugar

4 teaspoons baking powder

2 teaspoons pumpkin pie spice*

1 teaspoon salt

1 cup skim milk

1 cup buttermilk (if you don't have buttermilk, just use 2 cups skim, or whatever kind of milk you have handy)

1 stick butter melted (8 TBSP)

2 teaspoons vanilla

2 cups pumpkin puree

8 eggs, SEPERATED


Here's what to do...


Begin by heating your skillet or griddle.


In the biggest bowl you own, mix the dry ingredients: all-purpose flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, and salt. (If you don't have pumpkin spice on hand, you can use 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ground cloves, 1/2 tsp. ground ginger). Whisk ingredients together until well combined. Set aside.


In a separate bowl combine milk and buttermilk. Next, melt butter and add it to the two cups of milk/buttermilk mixture so that the butter cools and doesn't cook the eggs when it comes into contact with them in a minute. To this, add the vanilla and the pumpkin puree.


Separate the eggs. Add the yolks to the pumpkin/milk mixture and stir well to combine. Add this to the dry ingredients and stir well.


Place the egg WHITES in an electric mixer bowl and beat until thick and stiff. Gently fold the egg whites into the pumpkin batter until the egg whites take on a "cottage cheese" appearance. 


Pour batter in 1/2 cup portions onto the griddle. Flip when pancakes begin to bubble slightly.

Serve with butter and warm syrup.  

We serve these with Molasses-Cinnamon Syrup Recipe {Printable here}

Recipe happily shared by

The Wright Place
find us at http://thewrightstuffforus.blogspot.com