Pumpkin Pancakes | Dorothy Lane Market

Pumpkin Pancakes

PREP TIME 5 mins
COOK TIME 5 mins
Chef Carrie Walters
  • POSTED Jul 27th, 2021
  • BY Chef Carrie Walters

Pancakes filled with pumpkin and drizzled with local maple syrup will be the star of breakfast.


  • cups unbleached all-purpose flour
  • 3 Tbsp light brown sugar
  • 2 tsp baking powder
  • ¾ tsp salt
  • tsp pumpkin pie spice
  • 4 large eggs, separated
  • 1⅓ cups whole milk
  • ¾ cup DLM Organic Pumpkin
  • ¼ cup unsalted butter, melted
  • 1 tsp vanilla
  • ¾ cup toasted pecans, roughly chopped (optional)
  • 1 Tbsp canola oil


Whisk together flour, brown sugar, baking powder, salt, and pumpkin pie spice.
In a separate bowl, whisk egg yolks, milk, pumpkin, melted butter, and vanilla in a medium bowl and blend well.
Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).
Using an electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions.
Heat a lightly oiled griddle or nonstick skillet over medium heat. Pour batter by 1/4 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 to 2 minutes per side. Brush skillet with oil between batches. Serve with warm syrup and top with toasted pecans.


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