So yes, I too made pumpkin pancakes. And as if a double post isn't a big enough faux pas, I forgot to take pictures.
I know, I know! But let me explain. I don't take pictures of EVERYTHING that I make, because really, that would be so time consuming, not to mention unnecessary. I usually decide what I want to post about, then make it and take pictures. So Saturday morning, when I made these pancakes, I didn't even think about posting them because Linda already planned to do it, and did an amazing job!
But after serving these pancakes, I knew that they were something special. In the words of my breakfast guest: "They are like pancakes, but they don't taste like nothing! Wow!" And then we spent the rest of the morning planning how to sell this recipe to McDonalds and make a billion dollars. *Sigh wishful thinking... But really, these were a BIG hit!
So, instead of keeping this great pumpkin pancake recipe for myself, I have to piggyback on Linda's post and share it with you. I hope you're not pumpkin-ed out.
Pumpkin Spice Pancakes
Adapted from The Novice Chef
makes about 16 pancakes
- 1 1/4 c. flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1 1/4 tsp pumpkin pie spice
- 3/4 tsp salt
- 1 1/3 c. vanilla soymilk (the original recipe calls for regular milk, but this is what I had on hand...it worked out great!)
- 3/4 c. canned pumpkin
- 4 large eggs, separated
- 1/4 c. unsalted butter, melted
- 1 tsp vanilla extract (I omitted this because I used vanilla soymilk...)
- Maple syrup and powdered sugar to serve with
- Whisk dry ingredients in large bowl to blend.
- In another bowl, whisk milk, pumpkin, egg yolks, melted butter and vanilla to blend well.
- Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).
- Using electric mixer, beat egg whites in another medium bowl until soft peaks form.
- Fold whites into batter in 2 additions.
- Brush large nonstick skillet with oil; heat over medium heat.
- Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side.
- Repeat for all of your pancakes
- Serve with maple syrup and dusted with powdered sugar