Spiced Pumpkin Pancakes

Spiced Pumpkin Pancakes


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A fun autumn breakfast, these pancakes have a rich, spiced pumpkin flavor.

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Serving Size / Yield

6 servings


  • 1 1/4 C. unbleached all purpose flour
  • 3 Tbs. sugar
  • 2 tsp. baking powder
  • 1 1/4 tsp. pumpkin pie spice
  • 3/4 tsp. salt
  • 1 1/3 C. whole milk
  • 3/4 C. canned pure pumpkin
  • 4 large eggs, separated
  • 1/4 C. (1/2 stick) unsalted butter, melted
  • 1 tsp. vanilla extract
  • Vegetable oil
  • Maple syrup

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Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.

Yield: 12 servings

From: Bon Appetite, November 2000 "Flavors of the World"

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