- 1 ¼ cups flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking soda
- 1 ¼ teaspoons pumpkin pie spice
- ¾ teaspoon salt
- ¼ teaspoon ground ginger
- 1 1/3 cups whole milk (I tried with vanilla coconut milk recently, and it was delicious!)
- ¾ cup of pure pumpkin puree – not pumpkin pie filling (I like Libby’s)
- 4 large eggs (separated)
- ½ stick unsalted butter, melted
- 1 teaspoon pure vanilla extract
Sunday, November 11, 2012
Best Ever Pumpkin Pancakes
When the leaves begin to change, and Autumn is in the air, we always pull out some of our favorite pumpkin themed recipes (some of you may have tried our pumpkin chocolate chip muffins!). Our family has a hands down favorite for breakfast, and that is my Pumpkin Pancakes. They are airy, light, festive, and full of the flavors of Fall…cinnamon, nutmeg, ginger, and pumpkin. They take a little longer to prepare than the basic pancake recipe, but they are so worth the time. Hope you will give them a try…
What: Pumpkin Pancakes
*mini semi-sweet chocolate chips are a delicious option (just sprinkle a few on the batter when you pour on to griddle)
Whisk the first 6 ingredients in large bowl to combine. In another bowl whisk milk, pumpkin, egg yolk, and butter – then add to dry ingredients. Beat egg whites until stiff, and then fold into pumpkin mixture in two separate additions, being careful not to over mix, as you do not want to take the air out of the whipped whites. (Batter will be a little thicker than a basic pancake recipe.) Drop on to a hot griddle lightly brushed with vegetable oil. When golden on “down” side, and air bubbles appear, gently flip.
We like to eat breakfast as a family, so here’s a tip in how to keep the pancakes nice and moist, and warm while you are making a few batches: Set oven to 150 – 170 degrees, and put a metal cookie cooling rack on top of a cookie sheet. Then, as the pancakes come off of the griddle, lay them on the rack (slight overlapping but not stacking) and keep in the oven on the low heat until done with all of the batter.
Why They Are The Best: Try the recipe, and you will see! They are so light and airy, they literally melt in your mouth – it’s kind of like eating a little desert soufflé for breakfast. The flavors from the pumpkin and spices are a wonderful surprise to the classic breakfast staple of pancakes for breakfast.
How We Know: What started out as a special holiday season recipe, quickly became a year round treat. I have made these for most of our children’s friends, and usually have to double the recipe!