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Pumpkin Pancakes

Categories: Breakfast/Brunch
Contributed by: Gayle+Mark

PUMPKIN PANCAKES

1 cup all purpose flour - I use 1/2 all purpose and 1/2 whole wheat.
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs, separated - THIS IS THE KEY!!!
1 cup milk
1 teaspoon vanilla
1/2 cup pumpkin - cooked fresh or canned
2 tablespoons vegetable oil

Combine dry ingredients in one bowl. In another bowl, whisk egg YOLKS, milk, pumpkin, vanilla and oil. Stir into dry ingredients until just moistened. In another bowl, beat egg WHITES until soft peaks form. Fold into batter. Pour batter by 1/4 cup fulls onto hot griddle. My kids and I like them plain, but they are good with apple cider syrup too.

APPLE CIDER SYRUP

3/4 cup apple cider
1/2 cup packed brown sugar
1/2 cup corn syrup
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Combine all ingredients in saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat. Simmer for 20-25 minutes until slightly thickened. Let stand for 30 minutes before serving.