How To Make Pumpkin Pancakes

Separate the egg yolks (add to a separate large bowl) from egg whites.

In a large mixing bowl add sugar to your egg yolks and blend with an electric mixer. Add pumpkin puree(I love to use my homemade puree!). Mix on low.

Now add the melted butter. Blend until combined. Follow with milk. In a separate bowl, whisk sifted flour and baking powder. Add oatmeal, cinnamon, nutmeg, vanilla, salt. Combine with wet ingredients and mix again on low. Let the batter sit for 5-10 minutes.

In a separate bowl, whisk the egg whites until creamy and fluffy. It should look like whipped cream (or similar to Meringue).

Slowly, in small quantities fold whipped egg whites to the earlier prepared batter and gently combine with a spatula (not a mixer, important) not to lose the airy texture. The pancake batter is ready!

Heat medium size (or a pancake pan) non-stick pan over medium heat. Do not add oil to it.

You will cook on a dry pan, just make sure to reduce heat if necessary. Pour the batter (about heaping ¼ cup scoops) on a griddle or nonstick skillet or pancake pan.

Cook until few bubbles start to form and the batter has slightly risen, bottom side starts to get golden brown. Flip and repeat on the other side.

Serve while still hot with butter, Pumpkin Caramel Sauce, and other toppings of choice

My Favorite Equipment

Non-Stick Griddle or Skillet - A good non-stick surface makes flipping pancakes effortless! A flat griddle gives you room to cook several at once, which is a lifesaver on busy mornings (trust me, it is a life changer!). This small electric griddle is also fantastic for super uniform pancakes.

Electric Mixer or Stand Mixer - to easily whisk the eggs and rest of the batter.

Large Mixing Bowls - You’ll want one bowl for dry ingredients and one for wet. A sturdy, lightweight set keeps everything mess-free and organized.

Silicone Spatula - To easily mix the batter.

Measuring Cups & Spoons - Pancakes are all about balance. Accurate measurements help keep your batter light and fluffy every time.

Ladle or Batter Dispenser - Using the same amount of batter for each pancake helps them cook evenly and look picture-perfect.

Tips

Flour - you can use regular flour or GF blend.

Avoid over-mixing the batter, especially after adding the egg whites. You may end up with flat pancakes instead of light and fluffy pancakes.

Baking powder - to make sure that the baking powder is still fresh, check the expiration date on the package before use. It can also affect the end result if not fresh.

Sugar is optional. Every pumpkin is different and varies in flavor. I'd recommend starting with a little bit of sugar and then once the first pancake is ready, taste it and add more salt or sugar to the remaining batter as needed. Or you can use natural liquid sweeteners like honey or agave nectar.

More topping ideas: caramel, strawberry rhubarb jam, chocolate syrup, jam, lingonberry sauce, chia seeds, flax seeds, and peanut butter (tip: mix it with a bit of coconut oil so you can evenly drizzle it on your pancakes).

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