Pumpkin Pancakes

Pumpkin pancake


One of our favorites!

For a few years we had a ritual. We would roast the pumpkins and process them, toast the pumpkin seeds, and make a loaf of pumpkin bread. The rest of the pumpkin would get portioned out and put in the freezer, except one. The next morning we would have pumpkin pancakes. My daughter would have friends over to participate. It was not my doing. She decided that she loved doing this together. OK then… surprised the heck out of me, but you go with it, right?


Anyway – here’s the recipe for the pancakes –

1 cup all purpose flour
1 Tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, separated
1 cup milk
1/2 cup cooked or canned pumpkin
2 tablespoons vegetable oil
Optional – crushed pecans or walnuts

In a large bowl, combine dry ingredients.

In another bowl, whisk egg yolks, milk, pumpkin, and oil.

Stir this into dry ingredients until just moistened.

In a mixing bowl, beat egg whites until soft peaks form.

Fold the egg whites into the batter.

Cook pancakes on a hot greased griddle. Turn over when bubbles form on top of pancakes.

Serve with pure maple syrup and sprinkle with chopped pecans or walnuts if you want.



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