Hello everyone, and happy fall.... I'm bringing you a recipe that is perfect for a cool, autumn morning. I love to make these pumpkin pancakes on an October weekend. Invite some friends or family over for brunch, and serve them with sausage links and hot coffee. They are a family-favorite, and my kids look forward to them every year. The kitchen smells heavenly when these are on the griddle!
Here's the recipe:
2 cups all-purpose flour
2 Tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1-1/2 cups milk (I used 1%)
1 cup pumpkin puree
4 eggs, separated
1/4 cup melted butter (You can use light butter if you wish.)
Preheat a griddle to medium-high. In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon; set aside. In a separate bowl, combine the milk, yolks, pumpkin, and butter. Stir the wet ingredients into the dry just until combined - do not over-mix. Beat the egg whites until you get stiff peaks. Then gently fold the whites into the pancake batter.
Pour by ladlefuls onto a hot griddle, sprayed lightly with cooking spray. Cook until you see bubbles form and the edges of the pancakes look rounded and firm. Flip the pancakes, and cook them for 1 - 2 minutes longer, or until cooked through.
You should get about 15 to 18 pancakes, depending on size. (I make mine about 4".)