Pumpkin Spiced Pancakes
The most wonderful fragrance floats from your kitchen, compliments of a multitude of spices warming as they bake inside tall, fluffy pancakes full of pumpkin. Drizzle with warm maple syrup and sprinkle with toasted pecans, these divine cakes make for the ultimate fall brunch.
Equipment
- Electric mixer
- Electric or stovetop griddle
Ingredients
- 2-½ cups flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 2 cups buttermilk
- 2 extra-large eggs, separated
- 1 cup pumpkin purée
- 4 tablespoons butter, melted and cooled slightly
- Toasted chopped pecans, butter, and warm maple syrup for serving
Instructions
- In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, kosher salt, nutmeg, cloves, allspice, and cinnamon.
- Place the egg whites in a small bowl and beat until stiff peaks form, about 1 to 2 minutes.
- In a separate bowl, whisk the egg yolks together with the buttermilk and the pumpkin purée.
- Pour the buttermilk and pumpkin mixture into the dry ingredients along with the melted butter and whisk just until the flour disappears.
- Using a spatula, gently fold in the beaten egg whites, blending just until combined. Let the batter rest for about 15 minutes.
- Heat your electric griddle to 340-degrees. If you’re using a stovetop griddle, warm the griddle using a setting slightly below medium heat.
- When the griddle is hot, drop the batter on the surface, about ¼ cup for each pancake, leaving enough room between each to flip them.
- When the pancakes are just set on top and lightly golden on the bottom, about 8 to 10 minutes, flip them. Continue cooking until golden and the center is cooked through about 5 more minutes.
- These pancakes are a bit thicker and take a few minutes longer to cook through. Serve with warm maple syrup and toasted chopped pecans.
Notes
If you need to keep them warm for a short bit, place the pancakes on a wire rack placed over a rimmed baking sheet and in a 200-degree oven.
And if you have extra pancake batter left over, just store it in the fridge - it's good for another 3 to 4 days. Just let it warm up at room temperature for about 15 minutes before cooking.