Yesterday I found an Amish recipe for Fluffy Pumpkin Pancakes. I thought those sounded really good and my kids will eat pumpkin anything, anytime of the year. So this morning I got up and started whipping up a batch. I then decided to double the recipe, as that is what I usually have to do with a pancake recipe. Boy was that a wrong move.. over 50 pancakes later, I was finally finished flipping pancakes. Here is the original recipe so you don’t have to make 50 pancakes! Since I scored on cans or organic pumpkin puree for only $.45 a can, this recipe only cost me a couple dollars to make!
Fluffy Pumpkin Pancakes
2 C. Flour
4 Teaspoons baking powder.
1 tsp salt.
2 TBS sugar
2 C. milk
1 TBS melted butter
1 C. mashed pumpkin
2 eggs, whites separated from the yolk.
( I also added a tsp of pumpkin pie spice, cause I knew my kids would like it better that way)
In a large bowl sift together the dry ingredients. In a blender, or with a whisk if you don’t have a blender, mix the milk, butter, pumpkin and egg yolks. Stir into dry ingredients. Beat egg whites until stiff and fold in gently at the very last. (Use a mixer, don’t try to beat by hand, you will be there all day!!) Ladle batter onto hot greased griddle. When the edges start to bubble flip, and cook until done.
I found these tasted best when they were slightly undercooked. But that is just me, the kids thought I was weird. :O)