AuthorKathleen GloverCategoryBreakfastDifficultyBeginnerIt's finally Pumpkin Spice season! If you're anything like me, that means you have already stocked up on cans upon cans of pumpkin puree and are saving any and all pumpkin recipes you come across. Pumpkin Spice Pancakes are a staple Autumn comfort food in my house, and its such a great recipe for using up the remnants of a big pumpkin puree can! The key to what makes these extra fluffy is whipped egg whites that are carefully folded in right before the batter is fried up.
Serve with Pumpkin Whipped Cream or maple butter for an over-the-top treat!
First, mix buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract in a bowl. When combined, stir in melted butter.
Then, in another bowl, combine flour, pumpkin pie spice, baking soda, baking powder, and salt. Whisk until combined. Next, add this mixture to the buttermilk mixture and stir to incorporate.
After that, whisk the egg whites in a bowl until soft peaks form. Then fold egg whites into flour-buttermilk mixture to complete the batter.
Next, heat a greased skillet over medium heat. Pour 1/4 cup of batter onto the skillet and cook around 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with the remaining batter.
Ingredients
Directions
First, mix buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract in a bowl. When combined, stir in melted butter.
Then, in another bowl, combine flour, pumpkin pie spice, baking soda, baking powder, and salt. Whisk until combined. Next, add this mixture to the buttermilk mixture and stir to incorporate.
After that, whisk the egg whites in a bowl until soft peaks form. Then fold egg whites into flour-buttermilk mixture to complete the batter.
Next, heat a greased skillet over medium heat. Pour 1/4 cup of batter onto the skillet and cook around 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with the remaining batter.