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.
More From Sunset
Amount per serving
- Calories: 169
- Calories from fat: 38%
- Protein: 5g
- Fat: 7.2g
- Saturated fat: 3.4g
- Carbohydrate: 21g
- Fiber: 0.8g
- Sodium: 218mg
- Cholesterol: 75mg
- 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
- Salad oil
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200º oven up to 15 minutes.
- Nutritional analysis per pancake.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Breakfast/Brunch