Pumpkin Walnut Pancakes
Ingredients
- 1 1/4 cups buttermilk ⓘ
- 3/4 cup canned pumpkin puree ⓘ
- 4 large eggs, separated (can use extra large eggs also) ⓘ
- 1/4 cup sugar (can use more for a sweeter taste) ⓘ
- 1 teaspoon vanilla ⓘ
- 1/4 cup melted butter ⓘ
- 1 1/3 cups cake flour ⓘ
- 2 teaspoons pumpkin pie spice (reduce amount for less stronger spice taste) ⓘ
- 1 teaspoon baking soda (slightly heaping)
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- oil (for frying) ⓘ
- 3/4 cup chopped walnuts ⓘ
Instructions
- In a medium bowl whisk together buttermilk, pumpkin puree, egg YOLKS, sugar, melted butter and vailla until well blended.
- Mix together flour, pumpkin pie spice, baking soda, baking powder and salt; add into the pumkin mixture and whisk until blended.
- In another bowl, with an electric mixer beat egg whites until soft peaks form; fold into batter.
- Lightly oil or butter a skillet over medium heat.
- Working in batches, pour about 1/3-cup batter into skillet, and cook until bubbles form on top (about 1-1/2 minutes).
- Turn pancakes over and cook until brown (about 1 minute).
- Transfer the pancakes to a plate and sprinkle with nuts, and serve with syrup.
- Delicious!
Nutrition & Diet Analysis (per serving)
1012
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).