If you are looking for the perfect fall breakfast idea these Pumpkin Pancakes are a perfect choice! They are light and airy because of a secret step. Add the perfect amount of pumpkin spice and you have a pancake that you can’t resist. Drizzle maple syrup over a stack and you will be in heaven. Serve them for a quick weekday breakfast or on Thanksgiving for brunch!
Need a fall twist on your favorite pancakes? Try this light, fluffy pumpkin pancakes. They have just the right amount of pumpkin flavor to make them mouthwatering. Pair them with oven baked bacon and your favorite homemade caramel latte for the perfect fall breakfast!
Why this recipe works:
- Common pantry staples only!
- Light and fluffy pancakes from whipping the eggs whites.
- Perfectly spiced with pumpkin.
- All-Purpose Flour
- Baking Powder – Make them light and airy
- Cinnamon, Nutmeg, Cloves – Give it the perfect amount of spice
- Pure Canned Pumpkin – Not pumpkin pie filling!!
- Eggs – Whip these to make them light and fluffy!
- Vanilla Extract
Steps to Prepare
- Prep – Preheat the griddle.
- Mix – Using a mixer, beat your egg whites until soft peaks form. Whisk together the dry ingredients in a separate bowl. In another bowl combine the wet ingredients together (minus the egg whites). Stir until mostly combined. It’s ok to have a few lumps, don’t over mix. Add in your dry ingredients and whisk to combine. Fold eggs into the batter.
- Make – Pour 1/4 c. batter onto greased griddle or frying pan. When bubbles form in the batter flip.
The SECRET Step!
The step that makes these the BEST pumpkin pancakes ever is whipping the eggs whites. It gives the pancakes a light, airy texture, so do not skip this step.
How to Freeze Pancakes
Place all your pancakes on a sheet pan. Make sure they are not touching. Place in freezer for 30 minutes or until frozen. Remove from sheet pan and place in a resealable bag.
To reheat them in the microwave place pancakes on microwave safe place and microwave 20 seconds for one pancake. For each additional pancake add about 20 seconds to time.
To reheat in the oven preheat your oven to 350 degrees F. Place pancakes into a foil packet or flat layer on sheet pan and loosely cover with foil. Bake for about 10 minutes or until pancakes are warm and soft.
To reheat using the toaster simply place in toaster and toast. This will produce a more crispy outside then the other two methods of reheating.
If you like this recipe, you may like these other pancake recipes!
- A healthier twist is Sweet Potato Pancakes!
- Need a sweet treat to start your day? Light and fluffy Chocolate Chip Pancakes!
- A pancake made in a skillet! This Dutch Baby Pancake is so fun to make for a different twist.
- If you are looking for light, perfect Homemade Pancakes this is the only recipe you need!
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- 1 1/4 c. all-purpose flour
- 3 Tbsp sugar
- 2 tsp baking powder
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 3/4 tsp salt
- 1 1/3 c. Milk
- 3/4 c. canned pumpkin puree
- 4 large eggs separated
- 1/4 c. butter Melted
- 1 tsp. vanilla extract
- Preheat your griddle or frying pan.
- Beat your egg whites in a stand mixer until soft peaks form.
- While your egg whites are mixing combine all the dry ingredients together. Whisk to combine.
- Combine all your wet ingredients together MINUS the egg whites. Stir until mostly combined. Don’t overwork this. You want a few lumps.
- Add in your dry ingredients and whisk to combine. Fold eggs into the batter.
- Pour 1/4 c. batter onto greased griddle or frying pan. Make sure the surface is hot before doing this or the pancakes become stuck to the pan. When bubbles form in the batter flip. Serve warm with syrup.