Helen's Priceless Pumpkin Pancakes recipe
All Recipes Breakfast and Brunch Recipes Pancake Recipes
Ingredients
- 1 ¼ cups buttermilk ¾ cup pumpkin puree 4 large eggs, separated ¼ cup white sugar ¾ teaspoon vanilla extract ¼ cup unsalted butter, melted 1 ⅓ cups cake flour 1 ¾ teaspoons pumpkin pie spice 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt
Nutrition Info
- 446.1 caloriescarbohydrate: 58.4 gcholesterol: 219.6 mgfat: 17.8 gfiber: 2.3 gprotein: 13.4 gsaturatedFat: 9.4 gservingSize: -sodium: 991.3 mgsugar: 18.4 gtransFat: : -unsaturatedFat: : -
Directions Helen's Priceless Pumpkin Pancakes
Directions
-
Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.
Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Add flour mixture to buttermilk mixture and whisk to combine.
Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into buttermilk-flour mixture to form pancake batter.
Heat a lightly oiled griddle or skillet over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.