Helen's Priceless Pumpkin Pancakes

Name: Helen's Priceless Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 pancakes
Ingredients: 1 ¼ cups buttermilk; ¾ cup pumpkin puree; 4 large eggs, separated; ¼ cup white sugar; ¾ teaspoon vanilla extract; ¼ cup unsalted butter, melted; 1 ⅓ cups cake flour; 1 ¾ teaspoons pumpkin pie spice; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt

Rating: 4.25 stars

20 Ratings
19 Reviews
5 Photos

Wonderful recipe by Grandma Helen that Maria loves! Serve with syrup.

By Montana Mike

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Recipe Summary test

prep:

15 mins

cook:

30 mins

total:

45 mins

Servings:

Yield:

16 pancakes

Nutrition Info

Directions

Step 1
Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.

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Step 2
Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Add flour mixture to buttermilk mixture and whisk to combine.
Step 3
Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into buttermilk-flour mixture to form pancake batter.
Step 4
Heat a lightly oiled griddle or skillet over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Nutrition Facts

Per Serving:

446 calories; protein 13.4g; carbohydrates 58.4g; fat 17.8g; cholesterol 219.6mg; sodium 991.3mg. Full Nutrition

Reviews (19)

Most helpful positive review

070707at7am

12/17/2013

Made these this morning and they were yummy! I only changed a couple things because I didn't have some of the items--substituted milk/vinegar for the buttermilk and whole wheat pastry flour for the cake flour. I liked the flavor a lot--just enough spice and not too much. I'll definitely be making these again! Read More

Helpful

(7)

Most helpful critical review

katrb

11/17/2017

I followed this recipe exactly; the pancakes were soggy and really thin. The problem I realized later was the proportion of liquid ingredients to flour. The amount of buttermilk to dry is nearly equal and when you add in the pumpkin it makes the batter entirely too wet. This prevented the pancakes from fluffing up and developing a good substantial texture. To make this recipe work I would recommend reducing the buttermilk to around half a cup. I will say that the flavor overall was good. Read More

Helpful

(1)

20 Ratings

5 star values: 11
4 star values: 6
3 star values: 1
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

070707at7am

12/17/2013

Helpful

(7)

TLDurgin

01/07/2014

Best pancakes I've had in a long time. Served with real maple syrup and added caramelized pecans sprinkled on top. Definite do-again. Read More

Helpful

(3)

katrb

11/17/2017

Helpful

(1)

jessm29

10/29/2018

This is a really great recipe! The only changes I made were I use regular flour because that s what I had and I added cinnamon because I really love cinnamon and we also did half a batch with chocolate chips! Read More

Helpful

(1)

jordo

09/30/2014

Just polished these off. The whole family loved them. Used regular milk was not aware of the vinegar trick but they still turned out great. My 6 and 3 year old wanted seconds and they never ask for seconds:) Read More

Helpful

(1)

Janette Fisher

11/05/2017

These were amazing! The texture was light but still had substance. Perfect amount of pumpkin and spice flavor paired wonderfully with real maple syrup. Halved the recipe for 2 but otherwise followed exactly. Real buttermilk vs milk sub makes a huge difference in pancakes. Read More

Helpful

(1)

Elzbieta Mordarski Hornbeak

11/06/2015

These are entirely too eggy and not light and fluffy. My boys love pancakes so they did eat them. But we won't make these again. Read More

Camille McKinney

11/17/2018

no changes would make again. Read More

Amber Moeggenberg

10/18/2021

These are light and fluffy. Followed recipe as written. These are my favorite pumpkin pancakes. I use fresh sugar pumpkin. Read More

More Reviews

Back to Helen's Priceless Pumpkin Pancakes

All Reviews for Helen's Priceless Pumpkin Pancakes

- of Reviews

Helen's Priceless Pumpkin Pancakes

Servings Per Recipe: 4
Calories: 446.1

% Daily Value *

protein: 27 %

carbohydrates: 19 %

dietary fiber: 9 %

sugars:

fat: 27 %

saturated fat: 47 %

cholesterol: 73 %

vitamin a iu: 155 %

niacin equivalents: 49 %

vitamin b6: 9 %

vitamin c: 5 %

folate: 31 %

calcium: 21 %

iron: 30 %

magnesium: 12 %

potassium: 10 %

sodium: 40 %

thiamin: 50 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.