Helen's Priceless Pumpkin Pancakes

Rating: 4.31 stars
16 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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 calories; 17.8 g total fat; 220 mg cholesterol; 991 mg sodium. 58.4 g carbohydrates; 13.4 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

070707at7am
Rating: 5 stars
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
Rating: 1 stars
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)
16 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
070707at7am
Rating: 5 stars
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)
070707at7am
Rating: 5 stars
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)
TLDurgin
Rating: 5 stars
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)
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jordo
Rating: 5 stars
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)
jessm29
Rating: 5 stars
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)
katrb
Rating: 1 stars
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)
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Janettey
Rating: 5 stars
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)
Jessica
Rating: 5 stars
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. Read More
Elzbieta Mordarski Hornbeak
Rating: 2 stars
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
Melderine Simmonds
Rating: 5 stars
11/03/2017
no Read More
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