Pumpkin Pancakes

Pumpkin Pancakes Recipe

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Kathleen Taylor


These are a Sunday morning favorite at our house. Don't forget the pecans and whipped cream!


★★★★★ 1 vote



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  • 1 c
    pastry flour
  • 1/4 c
  • 1/2 tsp
  • 1/16 tsp
    all spice
  • 1/4 tsp
  • 1/2 tsp
    baking powder
  • 1 c
    pumpkin puree
  • 2
  • 1 c
    half and half
  • 1 oz
    melted butter
  • 4
    egg whites, whipped to soft peak
  • 2 Tbsp
    canola oil
  • ·
    toasted pecans
  • ·
    whipped cream

How to Make Pumpkin Pancakes


  1. Sift together all of the dry ingredients.
  2. In a seperate bowl, combine the puree, whole eggs, and the half-and-half.
  3. Add the flour mixture and stir, being careful not to over mix the batter. Finish with the melted butter.
  4. Gently fold in 1/2 the egg whites to loosen the batter and when the whites are nearly incorporated, fold in the remaining egg whites.
  5. Heat the griddle to medium heat. Drizzle enough canola oil to prevent sticking and spoon batter onto griddle, spreading them with the back of the spoon. When pancakes are golden brown, flip to finish cooking.

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