Pumpkin Pancakes

By Zeldaz on May 15, 2013

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    1. 1 cup all-purpose flour
    2. 1/4 cup yellow cornmeal
    3. 2 tablespoons sugar
    4. 1 teaspoon ground allspice
    5. 1/2 teaspoon salt
    6. 1 1/3 cups milk
    7. 3/4 cup canned pumpkin
    8. 3 large eggs, separated
    9. 3 tablespoons butter, melted
    10. 1/2 teaspoon vanilla extract


  1. In a large bowl, place the dry ingredients (flour through salt) and whisk them together to combine well.
  2. In a medium bowl, whisk together the wet ingredients (milk, pumpkin, egg YOLKS, melted butter, and vanilla). Add wet pumpkin mixture to dry flour mixture and whisk until smooth.
  3. In a medium bowl, best the egg whites until peaks form. Fold into pumpkin batter.
  4. Preheat a griddle or skillet on medium-high heat, then lightly spray or brush with vegetable oil. Pour 1/4 cup of batter on to griddle for each pancake and cook until bubbles form on the surface, about 2 minutes. Flip and cook until golden on the other side, another minute or two.