Cher'S Pumpkin Pancakes
Fluffy pumpkin pancakes with warm spices and a hint of orange rind, perfect for cozy mornings and suitable for breakfast or brunch gatherings.
Ingredients
Instructions
- Combine the whole wheat pastry flour, baking powder, baking soda, ground nutmeg, Butter Buds, granulated fructose, and dried orange rind in a large bowl; mix well.
- Beat together the egg whites and low-fat buttermilk until combined.
- Stir in the canned pumpkin puree into the egg whites and buttermilk mixture.
- Add the wet ingredients to the dry ingredients and blend well until smooth.
- Cook pancakes on a greased skillet over medium heat until golden brown on both sides.
Tips & Substitutions
For an even fluffier pancake, consider folding in a dash of cream of tartar with the egg whites. If you want to reduce sugar, substitute granulated fructose with an equivalent amount of mashed ripe banana or applesauce for natural sweetness. Whole wheat flour can be swapped with spelt flour for a nuttier flavor, making this a delightful breakfast option. For a flavor boost, try adding a pinch of cinnamon.
Serving Suggestions
Serve these pumpkin pancakes warm, topped with a dollop of Greek yogurt or a drizzle of maple syrup for added richness. They pair beautifully with a side of fresh fruit, like sliced bananas or berries, for a balanced breakfast. For a festive twist, consider adding crushed pecans or walnuts on top. Enjoy them alongside coffee or tea for a relaxing morning treat.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a toaster or microwave for a quick warm-up, ensuring they stay fluffy. For longer storage, freeze cooked pancakes in a single layer, then stack with parchment paper and keep in a freezer bag for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Cher'S Pumpkin Pancakes contains roughly 104 calories, with 3g protein, 11g carbohydrates, and 6g fat. It is a good source of calcium (18% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat pastry flour?
Yes, all-purpose flour can be used as a substitute for whole wheat pastry flour; however, the texture and flavor will be slightly different. Whole wheat flour adds a nuttier taste and denser texture, while all-purpose flour will create lighter pancakes. If using all-purpose flour, consider adding a bit more pumpkin to maintain moisture.
Can I make these pancakes vegan?
Absolutely! To make Cher's Pumpkin Pancakes vegan, replace the egg whites with a flaxseed or chia seed mixture. Combine 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water, let it sit for a few minutes to thicken, and use it in place of the egg whites. Additionally, use a non-dairy buttermilk by mixing plant-based milk with vinegar.
How can I enhance the flavor of these pancakes?
To enhance the flavor, consider adding a teaspoon of vanilla extract to the wet ingredients. You could also experiment with spices like cinnamon or ginger for a warm kick. For a fun variation, stir in mini chocolate chips or dried cranberries into the batter, adding a sweet surprise to each bite.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).