Pumpkin Pancakes

Pumpkin Pancakes


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

Yields or Serves:  

[Total: 2   Average: 5/5]

Don’t throw away that leftover pumpkin. Make pancakes with it. 

  • 1 Cup Whole Wheat Flour
  • 2/3 Cup Unbleached White Flour
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Kosher Salt
  • 2/3 Cup Pumpkin Purée
  • 2 Eggs (Separated)
  • 1 Cup Buttermilk or Sour Milk
  • 3 Teaspoons Melted Butter
  • Maple Syrup or Honey
  1. In a large-size bowl combine whole-wheat flour, unbleached white flour, baking powder, and kosher salt.
  2. In another large-size bowl beat egg yolks, buttermilk, and butter.
  3. Add flour mixture to egg mixture.
  4. In a separate medium-size bowl beat egg whites until they hold firm peaks. Fold them into batter.
  5. Ladle 1/4 cup batter at a time onto preheated, lightly greased griddle. Cook until bubbles appear on surface. Turn and cook other side until lightly browned.
  6. Serve with warm maple syrup or honey
  7. Serves 4
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

Explore Similar Recipes

Spaghetti With Roasted Tomatoes

Spaghetti With Roasted Tomatoes

Mediterranean Salsa
Eggs Florentine

Eggs Florentine

Huevos Rancheros