How to make the best pumpkin pancakes

Pumpkin pancakes.
Pumpkin pancakes.
(Los Angeles Times)

Some of us just can’t get enough pumpkin spice during the holidays. Beyond the lattes, you can find it in everything from gum to toothpaste. But some pairings are more natural than others. This pancake recipe combines a fragrant hint of cinnamon, allspice and ginger with actual pumpkin — yes, pumpkin — for a lightly sweet pancake. It’s perfect for breakfast or dinner.


Total time: 25 minutes | Serves 4

1 1/4 cups all-purpose flour


2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground ginger


3/4 cup canned pumpkin

1 cup milk

2 eggs, separated

3 tablespoons dark brown sugar


2 tablespoons butter, melted

1/4 teaspoon salt

Powdered sugar

1. In a large bowl whisk the flour, baking powder, cinnamon, allspice and ginger.


2. In another bowl, combine the pumpkin, milk, egg yolks, brown sugar, butter and salt.

3. Add the liquid ingredients all at once to the dry, stirring just to blend; the batter should be slightly lumpy.

4. Beat the egg whites until they are stiff but not dry; fold the whites into the batter.

5. Heat a lightly oiled griddle or heavy skillet over medium high heat. For each pancake, pour one-fourth cup of batter onto the hot griddle, leaving space between the pancakes. When bubbles cover the surface of the pancakes and the undersides are browned, turn the pancakes over and cook for two minutes more. Dust with powdered sugar just before serving.


Each serving: 325 calories; 10 grams protein; 47 grams carbohydrates; 3 grams fiber; 11 grams fat; 6 grams saturated fat; 130 mg. cholesterol; 414 mg. sodium.

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