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Helen's Priceless Pumpkin Pancakes

Rated as 4.31 out of 5 Stars
0

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

45 m servings 446
Original recipe yields 4 servings (16 pancakes)

Directions

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  1. Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.
  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.
  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.
  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; 17.8 58.4 13.4 220 991 Full nutrition

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Reviews

Read all reviews 10
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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 near...

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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 ...

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

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 a...

I add more flour, maybe whole wheat, or some cornmeal. They were very well received. I'm wondering if adding blueberries would be too much? I couldn't tell the difference between the time I sepa...

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 near...

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 foll...

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.

Light and delicious! Used half whole wheat flour and half unbleached white. Needs some spice--added 1 tsp of pumpkin pie spice and 1 tsp of cinnamon.