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–+ servings

Pumpkin Spice Pancakes

Arlene Mobley - Flour On My Face
Pumpkin Spice Pancakes are perfect for a Sunday morning breakfast as the cool fall weather is moving in. Pumpkin spice anything is a good way to start the day during the Fall. Weekends are when I like making pancakes the most.
5 from 1 vote
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Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 168 kcal

Ingredients  

  • 1 cup sifted all-purpose flour
  • 1 ¼ teaspoon pumpkin pie spice
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 large egg yolks (beaten)
  • 1 cup milk
  • ½ cup canned pumpkin
  • 2 large egg whites (stiffly beaten)
  • 2 tablespoons vegetable oil

Cinnamon Pancake Syrup

  • 1 cup pancake syrup
  • ½ teaspoon cinnamon
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Instructions 

  • Sift all the dry ingredients into a large bowl.
  • Mix the milk, pumpkin and egg yolk in a small bowl.
  • Beat the egg whites in a separate bowl.
  • Combine the dry and wet ingredients just until the flour is moistened.
  • Fold the egg whites into the batter gently.
  • Heat a skillet that has been wiped with just enough vegetable oil to coat the surface.
  • Use a ½ cup of batter for each pancake.

Syrup

  • Add the cinnamon to the pancake syrup and warm in the microwave.
  • Dust the stack of pancakes with powdered sugar and ground cinnamon.
  • Drizzle warmed syrup over pancakes and serve immediately.

Nutrition

Serving: 2PancakesCalories: 168kcalCarbohydrates: 30gProtein: 3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 34mgSodium: 213mgPotassium: 74mgFiber: 1gSugar: 2gVitamin A: 1680IUVitamin C: 1mgCalcium: 74mgIron: 1mg
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