Jane Shapton serves these fluffy pancakes with warm cranberry sauce; they're also great with maple syrup.
2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 tablespoon baking powder
1 tablespoon cinnamon
1/4 teaspoon salt
2 cups milk
1 cup canned pumpkin
4 large eggs separated
1/4 cup (1/8 lb.) butter, melted
How to Make It
In a bowl, mix flour, sugar, baking powder, cinnamon, and salt. In another bowl, beat milk, pumpkin, egg yolks, and butter to blend. Stir into flour mixture until evenly moistened.
In another bowl, with a mixer on high speed, beat egg whites until soft peaks form. Gently fold egg whites into batter just until incorporated.
Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350º); when hot, coat lightly with oil and wipe dry with a paper towel. Pour batter in 1/2-cup portions onto griddle, spreading slightly with the back of a spoon, and cook until pancakes are browned on the bottom and edges begin to look dry, about 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer. Adjust heat as needed to maintain an even temperature.
Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200º oven up to 15 minutes.
I halved the recipe as my time was limited but I will make these again. Even with whole-grain flour the batter was just the right consistency, and the pancakes cooked up light and fluffy and nicely pumpkin-y, if a bit moist on the inside. I like the idea of adding chocolate chips but this time I left them plain and we ate them with butter and real maple syrup.
These were amazing: fluffy, light, and yummy!!!
I was a little hesitant and unsure about the TABLEspoon of both cinnamon and baking powder, but sure enough, it worked!
I tried three times to upload a photo, but to no avail. Not that my photo was great, but I thought it better than the default photo of a fork and knife.
I got up this morning wanting pumpkin pancakes from Ihop. So I found this recipe and made my own. And my reaction... WOW!!! They were great, me and family loved them. I will be making them again. Two thumbs up!!! :)
These flapjacks earned five stars from my husband and 10-year-old daughter. I used half whole wheat flour and the texture was great. They were very filling and presented well. I would serve these to guests.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!