Some time ago, I came upon a quote that read, “All happiness depends on taking the time for a leisurely breakfast.” If that is true, we should all be happy that the weekend is here and we can wake up without the sound of an alarm to spend some time to make something special for breakfast.
Pancakes are easy to make and these ones are no exception. To get a head start, you can even measure out all the dry ingredients the night before and store them in a sealed container. Some toasted walnuts, dried fruit and a generous drizzle of pure, New England maple syrup is sure to make these pancakes memorable. Enjoy them with a steamy pot of strong coffee or your favorite tea and be grateful that the weekend is here!
Buttermilk – Pumpkin Pancakes with Walnuts and Maple Syrup
- 1⅓ cups buttermilk
- ¾ cup pumpkin purée
- 4 large eggs, separated, at room temperature
- ¼ cup sugar
- ¾ tsp. vanilla extract
- ¼ cup butter, melted
- 1⅓ cups all-purpose flour
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. ground cloves
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- --- --- butter for your skillet
- --- --- chopped walnuts (or pecans)
- --- --- dried cranberries (optional)
- --- --- pure maple syrup
- In a medium bowl whisk together the buttermilk, pumpkin purée, egg yolks, sugar, and vanilla. Add the melted butter and whisk again.
- In a separate bowl sift together the dry ingredients: flour, cinnamon, nutmeg, cloves, baking powder, baking soda and salt. Add to the pumpkin mixture and whisk to combine. Do not over-beat.
- Using an electric mixer, beat the egg whites in a medium bowl until soft peaks form. Do not skip this step as it will help make the pancakes fluffy. With a rubber spatula, gently fold the egg whites into the batter.
- Set a large skillet over medium heat and melt some butter.
- Working in batches, measure the batter by ¼ cupfuls onto the hot skillet. Cook until you see bubbles forming on top and turn the pancakes over to cook for another minute (or less).
- To serve, transfer the pancakes onto warm plates, sprinkle with some chopped walnuts, dried cranberries or other dried fruit top and a generous pour of pure maple syrup.
Sharing is caring: Share this post with a friend!
[…] Buttermilk Pumpkin Pancakes with Walnuts and Maple Syrup […]