Pumpkin Pancakes


With fall in the air, this is T.H.E. perfect week-end morning breakfast.  This recipe for pumpkin pancakes is one I pull out every year to serve to company or to just my husband and me.  If you are a lover of all things pumpkin, you will surely love this one.


Pumpkin Pancakes



(source – Taste of Home magazine)


  • 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

    2 large eggs, separated

  • 1/4 cup (1/2 stick) unsalted butter, melted

  • 1 teaspoon vanilla extract

  • Whisk all of the ingredients together till just blended and cook on a griddle heated to 350 degrees.

  • If you want an easy version of this recipe, just add 2/3 cups of pumpkin to batter made from a boxed mix.

    Take care.