Pumpkin Pancakes
Light, fluffy, airy pumpkin spiced pancakes are the perfect Fall breakfast.
Servings: 16
Equipment
- mixing bowl set
- measuring cups and spoons
- turner
- presto electric griddle
- wolf electric griddle
- whisk
Ingredients
- 2 cups Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 Tablespoons Sugar
- 1/2 cup Pumpkin Puree (unsweetened)
- 2 cups Buttermilk
- 4 Tablespoons Butter (melted)
- 2 large Eggs (whites and yolks separated)
- 3/4 teaspoon Pumpkin Pie Spice (or 1/4 teaspoon of each -- cinnamon, nutmeg, ginger)
Instructions
- In a large mixing bowl, stir together flour, baking powder, salt, and sugar. Stir in pumpkin, buttermilk, slightly melted butter, egg yolks, and pumpkin spice.
- Using a stand mixer or hand-held mixer, beat egg whites until stiff peaks form. Carefully fold into pancake batter, just until mixed.
- Heat a large skillet over medium heat. Spread a pat of butter all over the skillet. Pour pancake batter onto skillet and cook until lightly golden on each side and cooked in the middle.
- Serve with butter, real maple syrup, and cinnamon sugar.
Nutrition
Calories: 119kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 209mg | Potassium: 134mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1363IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
