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Pumpkin Pancakes

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Rating: 3.5   Reviews: 7 See Reviews
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Put some holiday festivity in breakfast with a sweet 'n' spicy stack of pancakes.
2 2/3 cup flour
Cinnamon, nutmeg, ginger & cloves to taste
2 teaspoons baking soda
2 teaspoons of baking powder
1 teaspoon salt
8 eggs (separated)
2 1/2 cups buttermilk
1 1/2 cups pumpkin (one 15 ounce can)
1/2 cup sugar
1 1/2 teaspoons vanilla
1 stick of melted butter, slightly cooled
Pumpkin Pancakes Recipe at
Whisk together flour, spices, baking soda, baking powder and salt in a medium bowl and set aside.

With a hand mixer, whip egg whites until stiff but not dry.

Mix together buttermilk, pumpkin, sugar, vanilla and butter. Make a well in the dry ingredients and fold in buttermilk-pumpkin mixture; do not over mix. Gently fold egg whites into batter.

Cook on a hot grill until bubbles form at the edges. Flip and cook 2 to 3 minutes more.

Recipe reprinted by permission of Woolverton Inn, NJ. All rights reserved.
Date Added: 01/01/2008
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Rating: 2
by: Amy, AP Reviewed: 12/22/2007
I typically am a fan of just about anything 'pumpkin' and was extremely happy to come across this recipe on However, I have to say that I didn't care for this recipe -- although the pancakes initally came out beautifully light and fluffy, they deflated almost immediately. They also tasted rather 'eggy' due to the 8 egg whites. The recipe makes a tremendous amount of batter, enough for several dozen pancakes, but the leftover pancakes didn't keep well. All in all, it was a labor-intensive recipe with less-than-mediocre results. In my opinion, not worth the effort and not one that I'd make again.
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