Light and fluffy Pumpkin Pancakes are perfectly spiced and loaded with pumpkin flavor. They make the perfect breakfast for a chilly Fall morning!
- 1 cup milk
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup all purpose flour
- 2 large eggs
- 1 tbsp pumpkin pie spice
- 1 tsp salt
- 3 tbsp granulated sugar
- 2 tsp baking powder
- 3 tbsp unsalted butter, melted
Whisk together flour, sugar, baking powder, and salt, set aside.
Separate the egg yolks from the egg whites. Add the egg whites to a medium bowl and whip on high speed until stiff peaks form.
In separate bowl, mix egg yolks, milk, pumpkin and melted butter.
Add the dry ingredients into the wet ingredients and mix just until combined. Mix half of the whipped egg whites into batter. Then gently fold in the remaining egg whites making sure not to over mix. (It's ok if you still see strips of egg whites).
Preheat electric griddle or large skillet over medium heat. Butter griddle or pan and scoop about 1/3 cup for each pancake. Cook for 3-4 minutes or until the pancakes look firm / set around the edges and the pancakes are bubbly. Flip and cook for an additional minute or two.
Repeat with the rest of the batter than serve immediately with your favorite toppings and enjoy!