Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 4

Jane Shapton serves these fluffy pancakes with warm cranberry sauce; they're also great with maple syrup.

Jane Shapton, Tustin, California
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes about 14 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Nutritional analysis per pancake.

Nutrition Facts

169 calories; calories from fat 38%; protein 5g; fat 7.2g; saturated fat 3.4g; carbohydrates 21g; fiber 0.8g; sodium 218mg; cholesterol 75mg.
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