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My review
Helen's Priceless Pumpkin Pancakes
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Montana Mike
"Wonderful recipe by Grandma Helen that Maria loves! Serve with syrup."
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Ingredients
45 m servings 446Original recipe yields 4 servings (16 pancakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.
- 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.
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Reviews
Read all reviews 1013 Ratings
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Most helpful positive review
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 ...
Most helpful critical review
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 near...
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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 ...
1/7/2014
Best pancakes I've had in a long time. Served with real maple syrup and added caramelized pecans sprinkled on top. Definite do-again.
9/30/2014
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 a...
11/25/2017
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...
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 near...
11/5/2017
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 foll...
10/7/2015
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.
1/11/2015
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.