Pumpkin Pancakes
Light and fluffy pancakes that you can’t resist with pumpkin and spices for the ultimate fall flavor. Drizzle maple syrup over a stack and you will be in heaven.
Servings: 8
Calories: 207kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
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.
Nutrition
Calories: 207kcal