This recipe is best when made with fresh pumpkin puree. Pancakes won’t be so orange and the batter will result in a lighter, fluffier pancake. If pumpkins are not in season, or you are rushed for time– it’s fine to use canned pumpkin.
1 1/4 cups whole wheat flour or, all purpose flour or gluten free flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup fresh pumpkin puree or good quality canned pumpkin puree
3 large eggs, separated
1 cup whole milk or nut milk
1/4 cup low-fat vanilla yogurt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon good quality vanilla extract
1/4 cup unsalted butter, melted
Organic Canola for the cooking pan
Maple syrup or honey, warmed
My bacon maple butter recipe ( see my recipe here )
In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda with the salt. Mix well to combine.
In a medium bowl whisk the milk, pumpkin, egg yolks, melted butter and vanilla with an electric mixer beat on high speed two minutes to blend well.
Add the dry ingredients to the pumpkin and egg mixture and beat on low speed until batter is smooth but thick. About 1 minute. Set aside. Wash beaters with soapy water and clean well of any remaining batter. In a large bowl using your electric mixer with clean beaters, beat the egg whites until stiff but not dry.
With a rubber spatular, gently fold the beaten egg whites into the pumpkin batter in 2- 3 additions.
Brush large nonstick skillet with oil; heat over medium heat.
Working in batches, with a large ladel pour batter by 1/3 cupfuls into skillet. Use the back of the ladle to make a circular motion in the batter and shape the pancake to about a 4-5 inch circle.
Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches.
Top with my recipe for, Bacon Maple Butter and serve with warm maple syrup or honey.