Pumpkin Pancakes
Posted by Everything Pumpkin on November 18, 2011
These pumpkin pancakes are what started it all…my love for Everything Pumpkin. I discovered that there was more to the pumpkin than pumpkin pie. I hope you enjoy these pumpkin pancakes as much as my family does.
Pumpkin Pancakes
2 C flour 
2 T sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 C milk
1 C organic canned pumpkin puree
4 eggs, separated
1/4 C melted butter
Preparation:
In a large bowl, sift together dry ingredients. Combine milk, egg yolks, butter and organic pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff. Stir 1/4 of beaten egg whites into batter to lighten it. Gently fold remaining egg whites into the batter. Heat skillet over medium heat. You can tell if your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate if the pan is hot enough. Spoon batter into hot oiled skillet, allowing about 3 tablespoons per pancake. Cook pancakes for about 1 1/2 – 2 minutes. You will know your pancakes are ready to be turned over when large bubbles form on the uncooked surface. Flip pancakes and cook for about 1 1/2 minutes on the other side. Serve immediately with warm maple syrup.
