Pumpkin Pancakes

  • Rating ****

Put some holiday festivity in breakfast with a sweet 'n' spicy stack of pancakes.


  • 2 2/3 cups flour
  • Cinnamon, nutmeg, ginger & cloves to taste
  • 2 teaspoons baking soda
  • 2 teaspoons 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


Whisk together flour, spices, baking soda, baking powder and salt in a medium bowl and set aside.

With a hand mixer, whip egg whites in their own bowl until stiff but not dry.

In another bowl, mix together buttermilk, pumpkin, sugar, vanilla, butter and egg yoks. 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 <I>Woolverton Inn, NJ<. All rights reserved.

RecID 7119

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