Pumpkin Pancakes

Pumpkin Pancakes are light and fluffy, made with pumpkin puree and a touch of spices. A nice hearty way to start off your day.

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Course: Breakfast

Cuisine: American

Keyword: Pumpkin pancakes, pancakes

Prep Time: 10

Cook Time: 5

Servings: pancakes

Calories: 153kcal

Author: Dawn

In a large bowl combine the flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves
In another bowl combine the milk, egg yolks, pumpkin, and oil.
Beat the egg whites with an electric mixer until stiff in another bowl.
Add the wet ingredients to the dry ingredients and mix with a spoon until the flour is moistened.
Add the beaten egg whites and gently fold in.
Heat a skillet/griddle over medium heat. When the skillet/griddle is hot lightly grease with butter or oil
Pour about 1/3 cup for each pancake. Cook for 2 to 3 minutes or until bubbles form and break. Flip and cook for 1 or 2 minutes or until the bottom of the pancake is lightly browned

Use puree pumpkin for the recipe and not pumpkin pie filling.
One of the most important rules when making pancakes is not to overbeat the batter.
To test if the skillet/griddle is ready to start cooking drop a few drops of water on the skillet/griddle. If the water bounces and sputters you are ready to start cooking.
Leftover pancakes can be store in the refrigerator for 2 to 3 days.
For easy reheating use the microwave and heat until desire temperature.

Nutrition information is an estimate and may vary with brands of ingredients used.