Name: Fall Harvest Pumpkin Pancakes
Cook time: 10 min
Ingredients: 2 2/3 cup flour; Cinnamon, nutmeg, ginger and cloves to taste; 2 teaspoon baking powder; 2 teaspoon baking soda; 1 teaspoon salt; 8 eggs, separated; 2 1/2 cup buttermilk; 1 1/2 cup pumpkin, one 15-ounce can; 1/2 cup sugar; 1 1/2 teaspoon vanilla; 1 stick of melted butter, slightly cooled

Fall Harvest Pumpkin Pancakes

By: Woolverton Inn, Stockton New Jersey

2 Comments

By: Woolverton Inn, Stockton New Jersey

Use this homemade pancake recipe from the Woolverton Inn to learn how to make pancakes from scratch. This thick fluffy pancake recipe will forever change how you view pancakes.

Notes

Recipe courtesy BnBFinder.com

Cooking Time10 min

Ingredients

2 2/3 cups flour
Cinnamon, nutmeg, ginger and cloves to taste
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
8 eggs, separated
2 1/2 cups buttermilk
1 1/2 cup pumpkin, one 15-ounce can
1/2 cup sugar
1 1/2 teaspoon vanilla
1 stick of melted butter, slightly cooled

Instructions

Whisk together flour, spices, baking soda, baking powder and salt in a medium bowl and set aside.
With a hand mixer, whip egg whites until stiff but not dry.
Mix together buttermilk, pumpkin, sugar, vanilla and butter.
Make a well in the dry ingredients and fold in buttermilk-pumpkin mixture; do not over mix. Gently fold egg whites into batter.
Cook on a hot grill until bubbles form at the edges. Flip and cook 2 – 3 minutes more.