Perfect Pumpkin Pie Pancakes

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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)

Ingredients:

• 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)

Directions:

1. Place egg whites in medium mixing bowl and set aside. 
2. Mix the remaining ingredients in a large bowl, including the remaining yolks, until well incorporated.  
3.  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.
4. 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.  
5. 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.
6. 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.  
7. 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.
8. Repeat with remaining pancake batter. 
9. Top with whipped cream, real maple syrup, and enjoy!

 Tips for Success

1. If the pancakes are coming out too thin, add a bit more flour into the batter to thicken it up. 
2. If they are too thick and dry, add some more milk.
3. 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.
4. Pancakes only need to be flipped once, so be patient, they don't take that long to cook.
5. Adjust the temperature as necessary, if they are getting to dark or too light.
6. 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.