Pumpkin Spice Pancakes

SAVE FOR LATER

This week I present you my favorite pancake recipe! They’re wonderfully light + fluffy, + beautifully showcase the rich, pumpkiny, spiced flavors that I associate with fall.

I had them for breakfast on friday + they were so tasty that I just had to make them again the next morning so my husband could try them, too.

There’s no rule against eating pancakes two days in a row, is there? =) topped with a generous pat of butter + a liberal pour of maple syrup, these make for a delightful fall breakfast.

Pumpkin Spice Pancakes

Light and fluffy pumpkin spice pancakes with rich, pumpkiny, spiced flavors. Perfect for a fall breakfast, topped with butter and maple syrup.

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Servings: 12 pancakes

Course: Breakfast

Cuisine: American

Ingredients Method

Ingredients

  

• 1 1/4 cups unbleached all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/4 teaspoons pumpkin pie spice
• 3/4 teaspoon salt
• 1 1/3 cups whole milk
• 3/4 cup canned pure pumpkin
• 4 large eggs separated into whites and yolks
• 1/4 cup 1/2 stick unsalted butter, melted
• 1 teaspoon vanilla extract
• canola oil spray for cooking
• butter + maple syrup for serving

Method

 

1. Whisk the first 5 ingredients (all dry ingredients) in a large bowl to blend.
2. Whisk milk, pumpkin, egg yolks, melted butter + vanilla (all wet ingredients) in a separate medium bowl to blend well.
3. Add liquid pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).
4. Using an electric mixer, beat egg whites in another medium bowl until stiff but not dry.
5. Fold whites into batter in 2 additions.
6. Spray a large nonstick skillet with canola oil; heat over medium heat.
7. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes + bottoms are brown, about 1 1/2 minutes per side.
8. Repeat with remaining batter, spraying skillet with oil between batches.
9. Serve hot with butter + syrup.