I just love pumpkin pancakes. They're so perfect for fall. I brought leftover pancakes into the office for breakfast the other day and someone tried to steal them!
Stir together flour, baking powder, cinnamon, allspice, ginger, salt and brown sugar.
Combine the pumpkin, milk and egg yolks. Add the flour mixture and melted butter. Stir to blend.
Beat the egg whites until they form soft peaks and fold into the batter to blend. Preheat griddle at 350 degrees F. Pour batter and cook until richly browned - about 5 minutes. Serve with Nut Butter and Syrup.
Nut Butter: Blend 1/2 cup soft butter with 1/2 cup chopped walnuts or pecans. and 1/2 tsp. grated orange peel.
| Servings: | 5 or more |
| Time: | 10 Minutes Preparation Time 5 Minutes Cooking Time |
Source: Family Recipe
By Stephanie from Hillsboro, OR
This page contains the following solutions.
This time of year, there is so very much you can do with pumpkin. The scent and spices fill the house with warm aromas of wonderful baked goods.
In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt and sugar. Whisk in buttermilk, pumpkin, eggs, oil and vanilla extract; blend well.
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Add taste and nutrition to your plain pancakes by adding canned pumpkin. We all LOVE our pancakes this way.
