When Grandmother's Kitchen polled our community, it was in near unanimous agreement, that every season should be pumpkin recipe season and that pumpkin recipes never get tiring. We have to agree, particularly with these pumpkin pancakes (or pattycakes according to my darling niece). This pumpkin pancake recipe take a wee bit longer to make than your regular pancakes, but the batter can be stored in the fridge and the batter can be used in small portions and can be made all week.
If you are a larger group, they will likely be gone in one sitting, but if you are only cooking for one or two people don't let that stop you as having the batter ready to go means you can get out the frying pan and in moments you will be enjoying the aroma of fresh pumpkin pancakes cooking in the pan and the best part is you can eat them every day until the batter runs out. The pumpkin flavor combined with the cinnamon and nutmeg is delicious served with maple syrup. For a real treat serve with some fresh sliced pears and crumbled walnuts. These pumpkin pancakes are very delicious when served with an organic maple syrup or with honey. Enjoy this printable recipe and it may just become one of your family favourites.
This is a printable recipe.
2 cups all-purpose flour
(*or substitute for gluten free flour)
4 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground allspice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups milk
1 cup canned pumpkin, mashed
4 egg yolks
4 ounces melted butter
1 tablespoon vanilla extract
4 egg whites, stiffly beaten
Preheat Griddle to medium hot.
In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg.
In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla extract.
Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites.
Cook pancakes on a light oiled griddle.
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Nutrition Facts for: Pumpkin Pattycakes From Grandmother's Kitchen
Ingredients: All purpose flour, baking powder, salt, ground allspice, cinnamon,, nutmeg, milk, canned pumpkin, eggs, butter, vanilla extract.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 16 pancakes. * Per Serving: Calories 147, Calories from Fat 68, Total Fat 7.6g 12%, Saturated Fat 4.4g 22%, Cholesterol 70mg 23%, Sodium 173mg 7%, Potassium 210mg 6%, Carbohydrates 15.4g 5%, Dietary Fiber 1.0g 4%, Sugars 1.8g, Protein 4.2g, Vitamin A 53%, Vitamin C 1%, Calcium 10% , Iron 7%
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