I am really starting to love the concept of baking with pumpkin. These pancakes have the wonderful, rich, warm flavor of pumpkin pie, in a light, fluffy, moist pancake package. Sorry the pictures aren't very good, but I was so hungry I really didn't want to take the time to wait to make them as pretty as I could. Maybe someday I will update it. My son helped me make these this morning and he had a blast. He loved them too. My littlest boy helped clean off grandma's stack of pancakes too, and he is only 1! Overall, these were a gigantic hit, and I am so excited to get to share with you!
I put a range of spice measurements, so if you like a ton of spice flavor, add the max, if you like subtle flavor, use the lesser.
Perfect Pumpkin Pie Pancakes
Makes 12-14 medium sized pancakes (approx. 4 inch diameter)
- 2 large eggs, yolks and whites separated
- 1 1/4 cups milk (buttermilk, soy milk, almond milk, regular milk)
- 2 tablespoons vegetable oil
- 1/3 cup pumpkin puree (not pie filling)
- 1 1/2 cups All-Purpose Flour (approximately 6.4 ounces)
- 3/4 teaspoon salt
- 2 heaping teaspoons baking powder
- 1/4 cup malted milk powder (or 3 tablespoons granulated sugar total)
- 1 tablespoon brown sugar, packed
- 3/4 to 1 tsp ground cinnamon
- 1/4 to 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ginger
- 1/2 teaspoon vanilla
- 1/2 teaspoon lemon juice (optional, but good to use if not using buttermilk)
- Place egg whites in medium mixing bowl and set aside.
- Mix the remaining ingredients in a large bowl, including the remaining yolks, until well incorporated.
- Mix the egg whites that were set aside, with either a hand mixer or by hand until they form stiff peaks when the whisk or beaters are pulled out and inverted.
- Add in 1/4 of the egg white mixture to the batter and carefully fold in. Pour in remaining egg whites and gently fold in until incorporated.
- Let the batter rest for 15 minutes while preheating a large non-stick skillet over medium heat. Do not mix the batter again once it has rested, as this will deflate the happy air bubbles you have worked so hard to make.
- Once water drops sprinkled onto the skillet dance around in the pan, it is ready for the batter. Use a 1/4 cup measuring cup for medium size pancakes, and carefully pour onto skillet.
- Let these bake undisturbed until they are dry around the edges, and bubbles are starting to break on the surface. Flip them over and bake another 30 seconds-1 minute or until browned on the bottom.
- Repeat with remaining pancake batter.
- Top with whipped cream, real maple syrup, and enjoy!
- If the pancakes are coming out too thin, add a bit more flour into the batter to thicken it up.
- If they are too thick and dry, add some more milk.
- If your non stick skillet is pretty good, no extra butter, cooking spray, or oil is needed. I never use any, and they never stick.
- Pancakes only need to be flipped once, so be patient, they don't take that long to cook.
- Adjust the temperature as necessary, if they are getting to dark or too light.
- Letting the batter rest 15 minutes is very important, it lets the baking powder do its job, don't skip if you don't have to.