Pumpkin Pancakes by Jennifer


2 cups flour (1 c. white and 1 c. wheat flour, if you like!)

2 Tbsp. sugar

4 tsp. baking soda

2 tsp. cinnamon

½ tsp. allspice

1 tsp. salt

1½ cups milk

1 cup pumpkin puree

4 eggs, separated

¼ cup butter


1. Sift together the dry ingredients.

2. Combine milk, pumpkin, egg yolks, and butter. Stir into dry ingredients.

3. Beat egg whites until stiff, fold into batter.

4. Pour about 1/3 cup batter onto a hot griddle. (I use a gravy ladle for silver dollar size pancakes). Cook until top is bubbly and turn over.

5. Top with butter and syrup.