Would anyone be adverse to changing the name of Fall to Pumpkin season? I mean really, pumpkin is the best part of Fall. Though to be fair there a few other things I love about Fall, like apple picking, changing leaves, sweaters, scarves, and all things crunchy on the ground. Anyone else go out of their way to step on crunchy leaves and branches? It’s one of my favorite things! And these pumpkin pancakes are the perfect way to start your Fall day!
Fluffy Pumpkin Pancakes
I don’t love pancakes as much as everyone else seems to. Don’t get me wrong, I love pancakes. Who wouldn’t love cake from a pan? I guess I should say, I don’t love pancakes as much as my kids and husband love pancakes. When my kids find out I’m making pancakes in the morning, you’d think I said they’d get a special toy with their breakfast.
My favorite pancake recipe to date is these fluffy pancakes from Food Network, so I figured since it’s
Fall Pumpkin season I’d ‘pumpkinize’ what was already delicious, to be even more amazing! And they were! Though I’ve never met a recipe that wasn’t enhanced by pumpkin.
These fluffy pumpkin pancakes are so thick and dreamy, they will make you feel like a kid again. They will make that love of pancakes come rushing back to you, while making you experience that warm Fall feeling. You can serve these with apple butter and warm maple syrup or simply with butter. They are the perfect way to start your day!
I used canned pumpkin for this recipe, but you could use fresh pumpkin puree from a sugar pumpkins, though according to Forbes, canned is better. I’ve used both and honestly I don’t know if I’d say canned is better, but it sure is easier.
Fluffy Pumpkin Pancakes
1 ½ cups all-purpose flour
3 tablespoons confectioners’ sugar
2 teaspoons baking powder
½ teaspoon kosher salt
1 tsp pumpkin pie spice
1 ¼ cups milk
1 large egg yolk, plus 3 egg whites
½ cup pumpkin puree
4 tablespoons melted unsalted butter
½ teaspoon pure vanilla extract
- In a large bowl whisk the flour, confectioners’ sugar, baking powder, pumpkin spice, and salt
- In a separate medium bowl whisk the milk, egg yolk, butter, vanilla, and pumpkin puree until combined.
- In another separate large bowl, beat the egg whites with a mixer on medium-high speed until stiff peaks form
- Stir the milk mixture into the flour mixture using a rubber spatula until just combined (don’t overmix).
- Stir in ⅓ of the egg whites into the mixture and then gently fold in the rest until just combined (don’t mix too much or you’ll deflate the egg whites).
- Using a large skillet or griddle, pour ¼ cup of batter and heat until bubbly, flip and cook until golden brown
What do you say, are you up for the season rename? Do you love pancakes, or do you love pancakes?
*this post has been linked up here!