Spiced Pumpkin Pancakes Recipe

A fun autumn breakfast, these pancakes have a rich, spiced pumpkin flavor.

How To Make Spiced Pumpkin Pancakes

  • 1 1/4 cup Spiced Pumpkin Pancakes
  • 3 tbsp sugar
  • 2 tsp baking powder
  • 1 1/4 tsp pumpkin pie spice
  • 3/4 tsp salt
  • 1 1/3 cup whole milk
  • 3/4 cup pure pumpkin (canned )
  • 4 large eggs (separated)
  • 1/4 cup unsalted butter (melted)
  • 1 tsp vanilla extract
  • Vegetable oil
  • Maple syrup
  1. Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well.

  2. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry.

  3. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet.

  4. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches.

  5. Serve with syrup.

How To Make Spiced Pumpkin Pancakes

0 from 0 votes
Preparation: 15 mins
Cooking: 15 mins
Total: 30 mins
Makes:

Ingredients

  • 1 1/4 cup Spiced Pumpkin Pancakes
  • 3 tbsp sugar
  • 2 tsp baking powder
  • 1 1/4 tsp pumpkin pie spice
  • 3/4 tsp salt
  • 1 1/3 cup whole milk
  • 3/4 cup pure pumpkin canned
  • 4 large eggs separated
  • 1/4 cup unsalted butter melted
  • 1 tsp vanilla extract
  • Vegetable oil
  • Maple syrup

Instructions

  1. Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well.

  2. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry.

  3. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet.

  4. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches.

  5. Serve with syrup.

Nutrition

  • Calcium: 91mg
  • Calories: 98kcal
  • Carbohydrates: 7g
  • Cholesterol: 75mg
  • Fat: 6g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 90mg
  • Protein: 3g
  • Saturated Fat: 3g
  • Sodium: 263mg
  • Sugar: 5g
  • Vitamin A: 2635IU
  • Vitamin C: 1mg
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