pumpkin pancakes

Pumpkin Pancakes

1 cup flour
1 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 eggs, separated
1 cup milk
1/2 cup canned pumpkin
2 Tbsp. vegetable oil

Combine dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin, and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
Pour batter by 1/4 cupsful onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown.


This recipe came from Quick Cooking magazine a couple of years ago. The first time I tried it, I wondered how the boys would respond (they're not exactly willing guinea pigs for new recipes), but both boys loved them! We had them several times that first winter I discovered the recipe. I've yet to make them this fall yet, but it's coming soon. This recipe comes with a hot cider syrup. I have not tried that as we are not cider fans (maple syrup works great for us!), but I'll post that as well in case anyone wants to give that a try.


Hot Cider Syrup

3/4 cup apple cider or juice
1/2 cup packed brown sugar
1/2 cup corn syrup
2 Tbsp. butter or margarine
1/2 tsp lemon juice
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg

In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat stirring occasionally. Reduce heat; simmer, uncovered for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.