Helen's Priceless Pumpkin Pancakes

Helen's Priceless Pumpkin Pancakes

Montana Mike

"Wonderful recipe by Grandma Helen that Maria loves! Serve with syrup."
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Ingredients

45 m servings 446 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 58.4g
  • 19%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 220 mg
  • 73%
  • Sodium:
  • 991 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.
  2. Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Add flour mixture to buttermilk mixture and whisk to combine.
  3. Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into buttermilk-flour mixture to form pancake batter.
  4. Heat a lightly oiled griddle or skillet over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Reviews

Read all reviews 6
  1. 8 Ratings

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Most helpful positive review

Made these this morning and they were yummy! I only changed a couple things because I didn't have some of the items--substituted milk/vinegar for the buttermilk and whole wheat pastry flour for ...

Most helpful critical review

These are entirely too eggy and not light and fluffy. My boys love pancakes, so they did eat them. But we won't make these again.

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Least positive
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Made these this morning and they were yummy! I only changed a couple things because I didn't have some of the items--substituted milk/vinegar for the buttermilk and whole wheat pastry flour for ...

Best pancakes I've had in a long time. Served with real maple syrup and added caramelized pecans sprinkled on top. Definite do-again.

Just polished these off. The whole family loved them. Used regular milk, was not aware of the vinegar trick, but they still turned out great. My 6 and 3 year old wanted seconds, and they never a...

These are entirely too eggy and not light and fluffy. My boys love pancakes, so they did eat them. But we won't make these again.

Light and delicious! Used half whole wheat flour and half unbleached white. Needs some spice--added 1 tsp of pumpkin pie spice and 1 tsp of cinnamon.

These pancakes are such a treat! Like sweet pumpkin bread for breakfast but much quicker and simpler. I have, every time, seperated the eggs like suggested, however in a pinch I'm sure these wou...

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