Six years ago, I went on a pumpkin pancake quest. I made recipe upon recipe in search of a go-to pumpkin pancake recipe. Each one I tried was pretty good. They all had that nice hint of pumpkin, cinnamon, and nutmeg, and they all added that perfect autumnal touch to breakfast. However, not all of them had the right consistency. Most of the recipes I tried were just a tad too dense for my liking. So, while they tasted delicious, their texture ensured that they wouldn't be repeats in my kitchen.
That changed once I tried this recipe, which happened to be the last one on my list that year. It was last on my list because I am generally a lazy person and I didn't feel like taking the time to separate the egg yolks from the whites, but believe me when I say that it is worth both your time and dirtying an extra bowl. I think it is because of the beaten egg whites that this recipe makes such light and fluffy pancakes.
As for toppings, pumpkin and spices pair beautifully with all things maple. And, if you want to skip the sweet stuff, do what I do and eat them plain. Yes, they are delicious with a little maple syrup, but they are so delicious and flavorful on their own that you can easily do without. Now, let's just hope that the Canadian government doesn't revoke my citizenship for suggesting such a thing.
Fluffy Pumpkin Pancakes
1 cup flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
2 eggs, separated
1 cup milk (I used skim, but any milk is fine)
1/2 cup canned pumpkin
2 tbsp canola oil
- Whisk together dry ingredients.
- Separate eggs, placing whites in a mixing bowl and yolks in a large bowl.
- Beat the egg yolks with a whisk and mix in the milk, pumpkin, and oil. Stir in dry ingredents.
- Beat the whites until stiff peaks form and fold into batter.
- Pour batter by scant quarter-cup-fulls onto a hot buttered skillet. Once the batter has bubbled, flip the pancake and let it finish cooking.