About this Recipe
Oh how I love a good pancake recipe! One morning, while perusing the internet, by good fortune I came across the recipe for pumpkin pancakes. If you love a good pumpkin pie recipe, pumpkin latte recipe, or really any pumpkin puree recipe with all the delicious spices and flavors that you would assume goes with pumpkin such as cinnamon, nutmeg, allspice and ginger … than I can almost guarantee that you will be singing the praises of this delicious pumpkin pancake recipe. My darling niece calls them 'pumpkin pattycakes' and loves to come over and help make them.
1. Serving Tip. Preheat oven to 275F, and place a heat proof bowl or piece of aluminum foil into the oven.* You can then use this spot for your cooked pancakes to keep them warm while you cook the entire batch.
2. You could easily double this recipe and it turns out delicious ... and really ... who doesn't love to snack on some cold pancakes later in the day?
3. Extra pureed pumpkin can be frozen for use in another batch of pancakes or a soup or sauce.
4. If you have your own farm grown pumpkins, you can also make your own puree rather than buying canned pumpkin.
5. Topping ideas: blueberries, pears, chopped walnuts or pecans, maple syrup or your choice of sweetener.
* Or - serve with this Pumpkin Fluff Recipe as a topping.
Makes 8 - 10 (Serves 2 -3 people)
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground allspice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cups almond milk (unsweetened) * note - you can use any milk you like
1/2 cup canned pumpkin, mashed
2 egg yolks
2 ounces butter, melted
1 teaspoon vanilla extract
2 egg whites, stiffly beaten
(*Extra butter, coconut oil or olive oil for pan while cooking)
Topping ideas: blueberries, pears, chopped walnuts or pecans, maple syrup or your choice of sweetener.
* Or - serve with Pumpkin Fluff as a topping.
1. In a large bowl: mix together flour, sugar, baking powder, salt, allspice, cinnamon and nutmeg.
2. In a separate medium bowl, combine milk, pumpkin, egg yolks, melted butter and vanilla extract.
3. Mix the wet and dry ingredients together.
4. In a third glass bowl, beat the egg whites until they are stiff.
5. Carefully fold the egg whites into the batter.
6. Heat your frying pan to medium - high. Add about 3/4 tsp of olive oil, butter, or coconut oil and coat the pan.
7. To make 8-10 pancakes - Use approximately a 1/4 cup measuring spoon (you can use a bigger scoop if you like a bigger pancake).
8. Scoop 2-3 pancakes onto the heated pan and let cook, flipping after about 3 minutes to cook other side.
9. Pancakes should be dark golden brown. Cooked pancakes can be put into the warm oven while you finish cooking the rest.
10. Serve however you like, but our very favorite toppings include: blueberries, sliced pears, chopped walnuts, plain yogurt and OF COURSE maple syrup.
This pumpkin pancake recipe makes a pancake that is so light and fluffy because of a last minute ‘fold in’ of some beaten egg whites. We like to support farmers who sell eggs from happy hens so that we know that the animals are treated well during their lives (meaning access to fresh air, earth and insects to add to their diets naturally). Also the eggs taste WAY more delicious and are more nutritious in general.
This recipe is a decent source of morning protein with 4 grams of protein PER pancake! I tend eat about 4 of these in a serving, so they are actually quite a nice way to start the day. Particularly if you top them with healthy plain yogurt with probiotics, some fruit and some chopped nuts.
We would suggest to use a simple ONE ingredient canned pumpkin, rather than a pumpkin pie mix, since the mixes are very high in sugars that are quite processed and really unnecessary when you know you will be adding the maple syrup when serving.
Recipe nutrition information will vary from country to country, brand to brand, and from product to product. Always consult your trusted health professional if you are are using this information for specific health needs.
More about this story can be found at: Grandmothers's Kitchen