Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin pancakes

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

3

Servings

1
cup all purpose flour
2
tablespoon sugar
1
teaspoon baking powder
1/2
teaspoon ground cinnamon
1/2
teaspoon ground ginger
1
pinch ground clove
3/4
cup milk
2
large eggs, seperated
1/2
cup pumpkin puree, solid packed
1/4
cup vegetable oil
unsalted butter or baking spray
maple syrup
  1. Combine the flour, sugar, baking powder, cinnamon, ginger, and cloves in a bowl and whisk to combine. Whisk in the milk, egg yolks, pumpkin, and oil until just combined. In the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites on high until they hold stiff peaks, about 2 minutes. Using a rubber spatula, gently but thoroughly fold the whites into the batter.
  2. Preheat a large well-seasoned cast-iron or nonstick skillet over medium-high heat, and add just enough butter to coat. When a drop of water thrown into the skillet bounces across the surface vigorously, add 1/4-cup dollops of batter, allowing enough room between each for them to spread slightly. Cook until the edges appear cooked, adjusting the heat as necessary, about 3 minutes. Flip and cook about 2 minutes more. Serve warm with the maple syrup.
  3. Eat
Makes Servings

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.