Pumpkin Pancakes

Pumpkin Pancakes

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


1¼ cups unbleached all-purpose flour
3 Tbsp light brown sugar
2 tsp baking powder
3/4 tsp salt
1¼ tsp pumpkin pie spice
4 large eggs, separated
1 1/3 cups whole milk
3/4 cup DLM Organic Pumpkin
1/4 cup (half stick) unsalted butter, melted
1 tsp vanilla
DLM Organic Ohio Maple Syrup, warmed
3/4 cup toasted pecans*, roughly chopped (optional)
Canola oil


Whisk together flour, brown sugar, baking powder, salt, and pumpkin pie spice. 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 1½-2 minutes per side. Brush skillet with oil between batches. Serve with warm syrup and top with toasted pecans.

Serve with warm syrup and toasted pecans if desired.


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