Description
Light, fluffy pumpkin pancakes made with real puree and whipped egg whites, topped with a rich maple cinnamon butter. A cozy, nostalgic fall brunch staple ready in 30 minutes.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs, separated
- ½ cup pumpkin puree (100% pure, not pie filling)
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- ½ cup unsalted butter (for maple cinnamon butter)
- ¼ cup real maple syrup
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon (for maple cinnamon butter)
- Pinch of salt (for maple cinnamon butter)
Instructions
- Separate eggs, placing yolks in one bowl and whites in a clean, dry bowl. Whisk dry ingredients (flour, baking powder, baking soda, spices, salt, sugar) in a large bowl and set aside.
- In a medium bowl, whisk together pumpkin puree, egg yolks, buttermilk, vanilla, and melted butter until smooth.
- Pour wet mixture into dry ingredients and gently stir with a rubber spatula until just combined. Do not overmix; lumps are okay.
- Whip egg whites on medium-high speed until stiff peaks form.
- Fold one-third of the whipped egg whites into the batter to lighten it, then gently fold in the remaining whites until mostly incorporated.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour ¼ cup batter per pancake.
- Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook for another 1-2 minutes until golden brown.
- Keep cooked pancakes warm in a 200°F oven on a wire rack.
- While pancakes cook, melt butter in a small saucepan over low heat. Add brown sugar, maple syrup, cinnamon, and salt. Whisk until smooth and fragrant.
- Serve pancakes stacked high, drizzled generously with maple cinnamon butter.
Notes
Use pure pumpkin puree, not pumpkin pie filling. Ensure baking powder is fresh for proper rise. Whip egg whites to stiff peaks for maximum fluffiness. Do not overmix the batter. Keep pancakes warm on a wire rack in the oven to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes per servi
- Calories: 320
- Sugar: 12
- Sodium: 350
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 42
- Fiber: 2
- Protein: 8
Keywords: pumpkin pancakes, fall brunch, fluffy pancakes, maple cinnamon butter, autumn recipe, weekend breakfast, pumpkin puree recipe