These lightly spiced pumpkin pancakes get their wonderful texture from the addition of whipped egg whites – my favorite trick to achieve light and fluffy pancakes! A delicious seasonal pancake recipe that a favorite in my family.
4large eggsseparated and ideally at room temperature
2tablespoons (30 g)unsalted buttermelted (plus more for cooking)
1teaspoonpure vanilla extract
warm pure maple syrupfor serving
Instructions
In a medium bowl, whisk together the the flour, sugar, baking powder, cinnamon, ginger, cloves, and salt. Set aside.
In another separate large bowl, whisk together the milk, pumpkin puree, egg yolks, melted butter, and vanilla extract until well combined.
Add flour mixture to the pumpkin mixture and mix together with a spatula until smooth. The batter will be fairly thick. Set aside.
Using a hand-mixer or stand mixer with whisk attachment, whisk the egg whites over low speed until foamy. Increase speed to medium-high and whisk until stiff peaks form. Be careful not to over whip, as egg whites will start to breakdown and weep (release moisture) if not watched carefully. Note: Although it is not essential that the egg whites be room temperature before starting, it will make the process easier and more effective. Gently fold the egg whites, in two separate additions, into the pumpkin batter with a spatula.
Heat a tab of butter in large non-stick skillet over medium heat. Once the butter begins to sizzle, add batter to pan (you can always a test coin-sized pancake to check whether the pan is ready) to form 4-inch size pancakes. Note: I recommend keeping the pancakes on the small side, as they will become too delicate to flip if made much larger. Since the pancake batter is light and fluffy, be sure to allow these pancakes to cook through properly before flipping on a griddle or non-stick pan. Look for small bubbles begin to form on the top of the pancake – this is the signature sign to start flipping. Carefully flip and continue to cook on other side until golden brown– adjusting heat as necessary.
Top pancakes with butter and warm maple syrup. Serve immediately.
Tips for Success:
I recommend making pancakes no larger than 4-inches in diameter, as they will become too delicate to flip if made much larger than this.
Since the pancake batter is light and fluffy, be sure to allow these pancakes to cook through properly before flipping on a griddle or non-stick pan. Look for small bubbles begin to form on the top of the pancake – this is the signature sign to start flipping.
Don’t forget warm pure maple syrup! The maple flavor helps compliment and bring out the natural pumpkin flavor in these pancakes, so I do not recommend skipping it or substituting with another topping.
Adapted heavily from Bon Appetit magazine, November 2000.