Fluffy Pumpkin Pancakes — the flavors of fall!

Fluffy, tender and full of flavor, these pancakes received top ratings in our household. Here’s why:

• Pumpkin purée and buttermilk create a creamy batter but it is the whipped egg white that lightens that batter creating a fluffy, airy pancake . . . a little extra work, but well worth the effort.
• Warm spices along with pumpkin purée lend an autumn flavor and make us thankful for the flavors of fall.
• A buttered griddle adds another layer or flavor and creates slightly crisp edges on each pancake.

Fluffy Pumpkin Pancakes   Makes 8 (1/3 cup portioned) pancakes or double recipe for a larger batch

1 cup all purpose flour

1 teaspoons baking powder

1/2 teaspoon salt

1 tablespoons granulated sugar

1/4 cup Pumpkin Purée (or canned unsweetened, unflavored pumpkin pie filling) 

1 cup buttermilk

1 tablespoons vegetable oil (canola)

1 large egg (white & yolk separated)

Scant 1/2 teaspoon Pumpkin Pie Spice (Click here for homemade version) 

For serving: butter, maple syrup, pecans

1. In a large mixing bowl, stir together flour, baking powder, salt, and sugar. Stir in pumpkin, buttermilk, slightly melted butter, egg yolks, and pumpkin spice. 

   
2. Using a mixer, beat egg white until stiff peaks form. Carefully fold into pancake batter, just until mixed. 

   
3. Heat a griddle or large skillet over medium heat. Spread a pat(s) of butter all over the skillet. For each pancake, pour 1/3 cup of batter onto griddle and cook until lightly golden  on each side and cooked in the middle—when the pancake forms bubbles on the uncooked top, it is ready to turn.
   
   
   
   
4. Serve with butter, maple syrup and pecans ... and a side of bacon, too. 
   

Recipe without photos . . . Fluffy Pumpkin Pancakes   Makes 8 (1/3 cup portioned) pancakes or double recipe for a larger batch

1 cup all purpose flour

1 teaspoons baking powder

1/2 teaspoon salt

1 tablespoons granulated sugar

1/4 cup Pumpkin Purée (or canned unsweetened, unflavored pumpkin pie filling) 

1 cup buttermilk

1 tablespoons vegetable oil (canola)

1 large egg (white & yolk separated)

Scant 1/2 teaspoon Pumpkin Pie Spice (Click here for homemade version) 

For serving: butter, maple syrup, pecans

1. In a large mixing bowl, stir together flour, baking powder, salt, and sugar.  Stir in pumpkin, buttermilk, slightly melted butter, egg yolks, and pumpkin spice. 

2. Using a mixer, beat egg white until stiff peaks form. Carefully fold into pancake batter, just until mixed. 

3. Heat a griddle or large skillet over medium heat. Spread a pat(s) of butter all over the skillet. For each pancake, pour 1/3 cup of batter onto griddle and cook until lightly golden  on each side and cooked in the middle—when the pancake forms bubbles on the uncooked top, it is ready to turn.
4. Serve with butter, maple syrup and pecans.