Buttermilk Pumpkin Pancakes with Walnuts and Maple Syrup
 
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A delicious and comforting breakfast that the whole family is going to enjoy!
Author:
Recipe type: Breakfast
Ingredients
  • 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
Instructions
  1. In a medium bowl whisk together the buttermilk, pumpkin purée, egg yolks, sugar, and vanilla.  Add the melted butter and whisk again.
  2. 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.
  3. 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.
  4. Set a large skillet over medium heat and melt some butter.
  5. 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).
  6. 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.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/buttermilk-pumpkin-pancakes-with-walnuts-and-maple-syrup/