Description

These extra-fluffy pumpkin spice pancakes are the perfect family brunch recipe. By using buttermilk and separating eggs, they achieve a light, airy texture that isn’t dense like typical pumpkin pancakes. They are kid-friendly, easy to make, and filled with warm autumn spices.

Ingredients

Scale

2 cups (250g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup (245g) 100% pure pumpkin puree
1 ½ cups (360ml) buttermilk
2 large eggs, separated
3 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
2 tablespoons sugar
Butter or oil for greasing the pan
Maple syrup for serving
Whipped cream for serving (optional)

Instructions

Prepare buttermilk if needed: Mix 1 tablespoon white vinegar or lemon juice with whole milk to make 1 ½ cups. Let sit for 5-10 minutes until slightly curdled.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until combined and free of clumps.
Separate the eggs. Place the yolks in one bowl and the whites in a separate clean, dry bowl.
Whip the egg whites with an electric hand mixer until stiff peaks form.
In a medium bowl, whisk together pumpkin puree, buttermilk, egg yolks, melted butter, vanilla extract, and sugar until smooth.
Create a well in the center of the dry ingredients. Pour the wet mixture into the well.
Gently fold the dry ingredients into the wet mixture using a spatula. Stop when a few streaks of flour remain; do not overmix.
Gently fold the whipped egg whites into the batter until just combined. The batter should look airy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Pour about ¼ cup of batter onto the skillet for each pancake.
Cook for 2-3 minutes until bubbles form on the surface and edges look set.
Flip carefully and cook for another 1-2 minutes until golden brown.
Serve warm with maple syrup and whipped cream.

Notes

Do not overmix the batter; lumps are okay and ensure fluffiness. Keep the pan at medium heat to prevent burning. If using butter to grease the pan, wipe it with a paper towel between batches to prevent burning. Cook immediately after mixing as leavening agents react quickly. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use oat milk and dairy-free butter. For vegan, substitute egg whites with whipped aquafaba and yolks with flax eggs.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 medium pancake
Calories: 180
Sugar: 8
Sodium: 350
Fat: 6
Saturated Fat: 3
Carbohydrates: 28
Fiber: 2
Protein: 5

Keywords: pumpkin pancakes, fluffy pancakes, family brunch, fall recipes, kid-friendly breakfast, pumpkin spice, homemade pancakes