Helen's Priceless Pumpkin Pancakes

16 Ratings
  • 5 Rating Star 10
  • 4 Rating Star 4
  • 1 Rating Star 1
  • 2 Rating Star 1
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Wonderful recipe by Grandma Helen that Maria loves! Serve with syrup.

By Montana Mike
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

  • 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.

  • 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:
446.09 calories; 13.41 g protein; 58.45 g carbohydrates; 17.78 g fat; 219.57 mg cholesterol; 991.3 mg sodium. Full Nutrition

Reviews (12)

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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!
Helpful
(6)

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.
16 Ratings
  • 5 Rating Star 10
  • 4 Rating Star 4
  • 1 Rating Star 1
  • 2 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
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!
Helpful
(6)
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.
Helpful
(3)
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:)
Helpful
(1)
Jessica
03/05/2014
These pancakes are such a treat! Like sweet pumpkin bread for breakfast but much quicker and simpler. I have every time seperated the eggs like suggested however in a pinch I'm sure these would be just as delicious with the eggs whisked in whole. Very good recipe.
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.
Melderine Simmonds
11/03/2017
no
Camille McKinney
11/17/2018
no changes would make again.
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!
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.
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