Folks, here we go. Summer is definitely my favorite season, but fall is a very close second and it is almost here. Today is the first day it actually started to feel a little cooler and it put me in the mood to make a fall inspired brunch. I know it’s cliche and “basic” as the kids say, but this time of year I am all about pumpkin flavored anything. So I decided to make the most amazing pumpkin pancakes. It is a really easy batter to put together!
With the size that I made these pancakes the batter yielded 12. So I cooked them in 2 batches of 6. I plated them as I cooked them with syrup and toasted walnuts on top. When Marc and I dug in, it was like fall on a plate. These pumpkin pancakes were so fluffy and moist, with that incredible pumpkin spiced flavor. The walnuts added a great crunch to them to bring it all together into a perfect bite. Fall is coming and I couldn’t be happier! Hope you love them too. xoxo
These pumpkin pancakes are so fluffy and full of great fall flavor. They are truly an incredible brunch favorite!
- 2 1/4 cups all-purpose flour
- 3/4 cups dark brown sugar
- 3 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 3/4 cups canned pumpkin puree
- 1/2 teaspoon vanilla extract
- 3 whole eggs yolks separated from the whites
- chopped walnuts toasted, as needed for topping
- maple syrup as needed for topping
- In a large mixing bowl whisk together the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, nutmeg and salt. In another bowl whisk together the milk, pumpkin, vanilla and separated egg yolks. Pour the wet mixture into the dry ingredients and gently whisk it all together until just combined into a thick batter.
- With either a hand mixer or a stand mixer, whip up the egg whites until they are fluffy and form stiff peaks. Gently fold the egg whites into the pumpkin pancake batter with a spatula. Cover the finished batter and let it rest in the refrigerator for 30 minutes.
- When the batter is done resting, pre-heat an electric griddle to 325 degrees and lightly grease it with a pat of butter. Scoop the pancake batter onto the griddle in the size you desire and let them get golden for 3-4 minutes on the first side. Then flip them to cook for 3-4 minutes on the other side until golden and fluffy.
- When the pancakes are done cooking, just plate them up and top them with chopped toasted walnuts and maple syrup! These pancakes are the perfect Fall brunch.
i want some of these for breakfast. yum!
They are such amazing pancakes for Fall (or anytime really)!! 🙂
This was our SECOND course at Chez Suznovich yesterday, and they were light and fluffy…after gorging myself on 2 helpings of Leigh’s Breakfast casserole I was still able to eat 2 of these incredible pancakes….the pumpkin flavor was PERFECT and I should know, I’m OBSESSED with pumpkin!
Barbara, thank you SO much!! It’s always the biggest joy to make a meal and share it with amazing friends!