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Fluffy Pumpkin Spice Pancakes with Maple Butter

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Light, airy pumpkin spice pancakes made with whipped egg whites for maximum fluffiness, served with a rich browned butter and maple syrup glaze.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup pumpkin puree
  • 1 cup buttermilk
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ cup unsalted butter (for maple butter)
  • 2 tablespoons real maple syrup (for maple butter)
  • Pinch of salt (for maple butter)
  • Butter or oil for greasing the pan

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  2. In a separate large bowl, combine the pumpkin puree, buttermilk, egg yolks, and vanilla extract. Whisk until smooth and creamy. Set aside.
  3. In a clean, dry bowl, beat the egg whites with a pinch of cream of tartar until stiff peaks form. They should look glossy and stand up straight when the whisk is lifted.
  4. Add the wet pumpkin mixture to the dry ingredients and stir gently until just combined. Do not overmix.
  5. Fold in the whipped egg whites using a gentle motion: cut down through the center, sweep along the bottom, and fold over the top. Repeat until no white streaks remain.
  6. Heat a griddle or skillet over medium heat. Test by sprinkling water drops; if they sizzle, it’s ready. Grease lightly with butter or oil.
  7. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface and edges look set (2-3 minutes). Flip and cook for another 1-2 minutes until golden brown.
  8. While pancakes cook, make the maple butter: Melt butter in a small saucepan over medium-low heat until it turns golden brown and smells nutty (3-4 minutes). Remove from heat and stir in maple syrup and a pinch of salt.
  9. Stack pancakes high and drizzle with warm maple butter. Serve immediately.

Notes

Ensure baking powder is fresh for proper rising. Do not overmix the batter to maintain fluffiness. Keep cooked pancakes warm in a 200°F oven on a wire rack to prevent sogginess. For dairy-free, swap buttermilk for soy/oat milk with lemon juice and butter for coconut oil. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: pumpkin pancakes, fluffy pancakes, maple butter, fall breakfast, pumpkin spice, easy recipe, brunch ideas

Find it online: https://mandydishes.com/fluffy-pumpkin-spice-pancakes-5-step-easy-recipe/