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Kima

Pumpkin Pancakes

These light and fluffy Pumpkin Pancakes are packed with pumpkin puree and warm fall spices including cinnamon, nutmeg, and cloves. Soft, flavorful, and perfect for an easy autumn breakfast, they are especially delicious served warm with a generous drizzle of maple syrup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon salt
Wet Ingredients
  • 1 1/3 cups milk
  • 3/4 cup canned pumpkin puree
  • 4 large eggs separated
  • 1/4 cup butter melted
  • 1 teaspoon vanilla extract
For Serving
  • maple syrup for serving

Equipment

  • Griddle or frying pan
  • Stand mixer
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Prepare the Batter
  1. Preheat a griddle or frying pan over medium heat. Lightly grease the cooking surface if needed.
  2. Place the egg whites in the bowl of a stand mixer and beat until soft peaks form. Set aside.
  3. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt until evenly combined.
  4. In a separate bowl, combine the milk, pumpkin puree, egg yolks, melted butter, and vanilla extract. Stir until mostly combined. Do not overmix; a few small lumps are fine.
  5. Add the dry ingredients to the pumpkin mixture and whisk gently until just combined. Avoid overmixing the batter.
  6. Gently fold the beaten egg whites into the pancake batter until incorporated, being careful not to deflate them.
Cook the Pancakes
  1. Pour about 1/4 cup of batter onto the hot, greased griddle for each pancake.
  2. Cook until bubbles begin to form on the surface and the edges start to look set.
  3. Flip the pancakes and continue cooking until the second side is golden brown and the centers are cooked through.
  4. Serve the pumpkin pancakes warm with maple syrup drizzled over the top.

Notes

Do not overmix: A few small lumps in the batter are perfectly fine. Overmixing can make the pancakes dense instead of light and fluffy.
Egg whites: Beating the egg whites separately and gently folding them into the batter helps create a soft and fluffy texture.
Griddle temperature: Make sure the griddle or frying pan is properly preheated before adding the batter to prevent sticking and encourage even browning.
Pumpkin: Use pure canned pumpkin puree, not pumpkin pie filling.
Serving: Serve warm with maple syrup.
Original recipe author: Julie Evink.