I fully realize that this is the 800th post that involves pumpkin this month. And while I’ll cop to loving pumpkin-flavored everything as much as the next fall-obsessed person, I assure you that my reasons for doing so are much more pragmatic. The issue seems to be that I can’t seem to come up with a recipe that uses the whole GD can of pumpkin. So, anytime I make one thing with pumpkin in it (ahem, Pumpkin Cream Brownies, Pumpkin Pecan French Toast Cups), I have to do something with the leftover pumpkin.
I also fully realize that there are already about 9,000 recipes for Pumpkin Pancakes out there. So why another?
If I’m honest, it’s because of the Crunchy Peanut Butter with Flax Seed and Chia that I picked up at Trader Joe’s yesterday and haven’t been able to set down yet.
And because, well, they are super fluffy.
As much as I love pumpkin, it can drastically alter the texture of baked goods and breakfast goods, making them a bit denser and/or chewier than I would like. But thanks to the whipped egg whites in these pancakes, they stay light and fluffy.
Thanks to the pumpkin and peanut butter, they stay delicious.
- 2 eggs, separated
- 1 cup buttermilk
- ¼ cup peanut butter, microwaved for 30 seconds or until runny
- ⅔ cup pumpkin puree
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- butter, for cooking
- ¼ cup peanut butter
- ¼ cup maple syrup
- ¼ cup milk
- Using an electric mixer, beat the egg whites until they hold a stiff peak, or 3-4 minutes. Meanwhile, in a separate bowl, whisk together by hand the two egg yolks, buttermilk, peanut butter, and pumpkin. In a third bowl, stir together the flour, sugar, baking powder, baking soda, and spices.
- Gently stir the flour mixture into the pumpkin mixture until almost incorporated with a wooden spoon. Add the egg whites and gently fold them into the mixture, using a rubber spatula.
- Heat a large, cast iron or nonstick skillet over medium heat. Melt a pat of butter in the bottom and use a spatula to push it around and coat the bottom of the skillet. Pour a heaping quarter cup of batter for each pancake into the skillet and cook for about 3-4 minutes on each side until golden brown. Repeat until all pancakes are cooked, keeping the cooked pancakes in an oven preheated to 175 degreed F. This keeps them warm but also ensures that the middles get completely cooked through.
- Once all pancakes are cooked and hanging out in the oven, combine the peanut butter and maple syrup in a microwave safe bowl. Microwave on high for 30-60 seconds or until peanut butter is melty. Whisk together until combined and then whisk in the milk.
- Serve the pancakes with the peanut butter glaze and additional maple syrup, if desired. I threw some pecans on top and loved it.