Sometimes Scout will wake me up at 5 am to go outside on the weekends. She stands at the side of my bed, staring at me with her big brown eyes, and then she will shake her whole body (I’m pretty sure she knows that this is the loudest sound she can “innocently” make, besides barking…but barking would be too obvious, right?) So, we go out, and then I usually will try to fall back asleep…which inevitably ends up with me starting to think (usually about food), and then I just decide to get up and cook. This happened to me recently, and since it was so early and I couldn’t begin the bijillion errands I had planned for the day, I hovered around my pantry for a bit, trying to decide what I could make with the ingredients I had on-hand. I couldn’t decide, but I knew I wanted breakfast. I quickly looked through the recipes I had bookmarked…and voila! Pumpkin pancakes. Easy to make? Yes. Ready in 20 minutes? Yes. Pretty much the best pancakes I have ever had? Um, yes.
These pancakes are the softest, moistest pancakes I have ever had. I tried to make them a little more healthy by adding in some whole wheat flour, which seemed to really add a nice flavor to them. The pumpkin flavor is subtle, but it’s definitely there. I just topped mine with some maple syrup, but I am betting that these would be really good with some toasted almonds or cinnamon on top. I halved the original recipe, and I ended up with about 6 pancakes total. So if you are looking to serve more than two people, double this.
Happy Fall!
Pumpkin Pancakes
Servings: 2
Ingredients
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup skim milk
1/2 cup pumpkin puree
2 large eggs, separated
2 tablespoon unsalted butter, melted
1/2 teaspoon vanilla extract
Instructions
1. In a large bowl, whisk together the flours, sugar, baking powder, pumpkin pie spice, and salt.
2. In a separate bowl, combine the milk, pumpkin puree, egg yolks, melted butter, and vanilla extract together, mixing well until smooth.
3. Add the wet ingredients to the dry ingredients, mixing with a spatula until just combined.
4. In another small bowl, using an electric hand mixer (or whatever you have on hand), beat the egg whites until thick and stiff.
5. Gently fold the egg whites into the pancake batter, mixing until smooth.
6. Meanwhile, heat a frying pan over medium heat.
7. Lightly spray the pan with cooking spray, and, in 1/4-cup increments, cook each pancake until lightly browned on each side, about 1 minute per side.
8. Repeat with the remaining batter.
9. Top with your favorite syrup, and enjoy.
Source: Adapted from Bon Appétit, via Epicurious.
Caroline @ chocolate and carrots - These look incredible! Especially with the melted butter and syrup on top. Delicious! 🙂
Kita - I’ll be over in like 5 minutes! Save me some! 😀
Blog is the New Black - I’m not huge on pumpkin, but softest, moistest? This might sell me!
Tracey - I definitely could have gone for a big stack of those pancakes this morning! They look fantastic, can’t wait to try them 🙂
Cassandra at FrillyFabulous - I’m a huge fan of anything pumpkin and I cannot wait to try these!
Jana @ delectablymine - The perfect fall morning breakfast. Thanks for the recipe, it’s definitely going on my to bake list this fall. Now all I need to do is buy some pumpkin puree!
Anna @ Food Fitness Frolicking - Wow. These pancakes look divine. I have been looking for a pumpkin pancake recipe for some time now, and these just look so delicious.
Your pictures are lovely by the way, may I ask what kind of camera you use?
Georgia @ The Comfort of Cooking - Wow, Shanon, these pumpkin pancakes look amazing! So soft, fluffy and flavorful. This is a great idea for leftover pumpkin puree, too. Thanks for reminding me of one of my favorite fall treats! It’s always great to stop by your beautiful blog and see what’s cookin’.
srlacy - Hi Anna!
Sure-I use a Canon Rebel DSLR with a Sigma macro lens. 🙂
The Dinner Belle for Kimberlybelle.com - Since the first day of a bit of brisk weather, I have been craving all things fall. Here is the perfect fall pancake incorporating the main fall ingredient: pumpkin. Can’t wait to flip this up for breakfast, lunch or dinner someday soon! Might have to create a bourbon syrup drizzle on top or a cinnamon whip cream…
The Dinner Belle for Kimberlybelle.com
Kelli - Yum! Making them. Congrats on BlogHer! Olive you.
Jeanette - this looks so tasty! awesome fall weekend breakfast recipe! i would love to concoct some kind of sweetened cream cheese butter to go on top!!
xo jeanette
http://www.simplychicforcheap.wordpress.com
Fast Food Marvels–Just a Tease « lifefromthestep - […] to the people. Now I guess I’ll have to make the pumpkin pancakes that looked so yummy on the Curvy Carrot the other day in order to get my pumpkin fix. It was so much easier to drive through. Share […]
all things fall. | simply chic. - […] pumpkin pancakes {via The Curvy Carrot} […]
Katy - You had me at “best pancakes I’ve ever had”… thank you! It’s that time of year when I buy canned pumpkin puree just because it’s finally available, so I’m always looking for new uses for it. Love your blog, too 🙂
Catherine @ The Spring - I just saw these on simply chic and am planning on serving them up as soon as possible! I also have a gluten-free version planned which I’m pretty excited about… love pumpkin and pumpkin spices so much – thanks for the inspiration!
– Catherine @ The Spring (in Brisbane)
Fast Food Fall Fail –the Pumpkin Pie from McDonald’s « lifefromthestep - […] the amazing food blogs for a recipe, or try something else pumpkin to satisfy the craving, like the pumpkin pancakes from the Curvy Carrot. LD_AddCustomAttr("AdOpt", "1"); LD_AddCustomAttr("Origin", "other"); LD_AddCustomAttr("LangId", […]
Pumpkin Pancakes « - […] Pancakes adapted from The Curvy Carrot yields 2-3 […]
Miranda - I just made these this morning and they were really good! I halved the recipe since my hubby is out of town and posted it on my blog with credit to you. Thanks for the recipe!
keisha - I almost didn’t make these this morning… but man, am I glad I did! Thumbs up from me, hubby, and our 4yo! I doubled the batch, so I hope these freeze well! 🙂 Thank you for sharing!
Snow! « The Healthy Beehive - […] adapted from here […]
Sarah G - Now, granted pumpkin is one of my favorite flavors, but wow. These were amazing. Best pancakes I’ve had…so light and fluffy! Even my non-pumpkin loving husband was amazed how light they were. Every other pumpkin pancake recipe I’ve tried has been way too dense. Thanks for the recipe! 🙂
Dove - My boyfriend is obsessed with pumpkin, and he’s been talking about pumpkin pancakes in particular for the past several days. I decided to surprise him with breakfast in bed today, and I’m using your recipe to do it! I’m in the middle of making them right now, and they smell soooo good. I’ll be waking him up in just a few more minutes….I hope he likes them!!!
Mike - Without A doubt this is hands down the best pumpkin pancake recipe I have ever tried. I used this recipe this morning to make my wife and I breakfast and she loved them.
Janet - Quadrupled this for friends after our neighborhood Pumpkin Run 5K this morning. Topped with hot apple cider vinegar http://www.thecurvycarrot.com/2011/09/25/pumpkin-pancakes/
They were better than amazing…loved by all and demolished!!! Thanks so much for posting.
Alex Harris - Made these last night. Doubled the recipe, and no leftovers 🙂 I made a syrup out of a pumpkin ale. The combo was amazing!! Thanks for the recipe.
Jennifer - These pancakes were wonderful! Thanks.
Lisa5280 - Just made these for a Halloween breakfast treat and they were declared best pancakes ever by my 3 kids! And I have to agree – yummy!
Pumpkin Pancakes from The Curvy Carrot « The Sweet Loaf - […] […]
Amy - I can’t wait to try these! Did you use fresh or canned pumpkin? I am new to using fresh pumpkin and have been told not to subsitute because of moisture content of fresh. I haven’t made much because of that but I’m going to throw caution to the wind! Any help or suggestions welcome.
Thanks!
Pumpkin Pancakes and a Smoothie! « Music Making Momma - […] Pumpkin Pancakes Recipe from The Curvy Carrot […]
srlacy - Hi Amy-I used canned pumpkin-raw and organic. I don’t think there’s too much of a difference between what I used and fresh pumpkin purée. I hope it works out for you-they are really good!
5 Comfort Foods Recipes With Pumpkin « inHer Glam - […] Recipe and photo from: The Curvy Carrot […]
Stuffed Pumpkin Pancakes – Trial and Error – Adventures In Crafty Cooking - […] Photo Credit Kat Martin Stuffed Pumpkin Pancakes Adapted from this recipe. […]
On Fall Food « - […] Make a some pumpkin pancake batter. (Add a little extra salt, maybe use a little less sugar.) Make tiny little baby buttery blinis, about the size of a silver dollar. Top with creme fraiche, a ribbon of proscuitto, some chopped basil, and a tiny bit of reduced balsamic. […]
Charlotte Ferreux - I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie
Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!
Sandra Louise - Just tried these this morning and they were wonderful! Instead of butter and syrup, I put a little sour cream and applesauce on top. Yummy!!!
A reboot and a recipe « Life According to Sandra Louise - […] got the idea from a food blog by The Curvy Carrot. And while it’s a wonderful recipe, it made too big a portion for just me, even when cut in […]
Fantastic Pumpkin Pancakes « Ramblings of an RD - […] adapted from The Curvy Carrot, only a few minor changes […]
Jesylee - This is the second time I have made these Pancakes. The first time I used left over puree from a pie pumpkin and this time I used the canned stuff. Both times I used Buckwheat flour in place of both flours, agave syrup in place of sugar and soymilk in place of dairy milk. These are the best pancakes ever! I want to try using this recipe as a baseline for other pancake recipes. Thanks for sharing!!
Pumpkin Pancakes « spontaneous tomato - […] Pumpkin Pancakes (Adapted from this Curvy Carrot post.) […]
Carrie - We just made pumpkin pancakes too… a little different version you might enjoy and includes rolled oats! You can find ours here: http://thedealgirls.com/?p=6755
The Best Pumpkin Pancakes Ever | One Good Thing by Jillee - […] while I run through the McDonald’s drive-thru, the rest of you should try this recipe for PUMPKIN PANCAKES from TheCurvyCarrot.com and let me know how they turn out. 🙂 I will enjoy them vicariously […]
h - Theses are great!! I used coconut milk in place of skim because I was out of milk and boy am I glad did! I also used extra virgin coconut oil in place of the butter and a whole grain flour mixture(rye,barley,ww,millet) I make bags of and keep in the freezer for the ww flour. They were super fluffy thanks to the egg white part. Thank you!!
h - Oh! I also added a handful of dried cranberries!
Menu Plan Your Butt Off, Weekly Healthy Menu Plan 9-9-12 - […] for dinner! Whip up a batch of pumpkin waffles or pumpkin pancakes topped with Greek yogurt and fruit or maple syrup, served with oven-baked […]
Fall Recipes I want to make… | iAManRD - […] 5) Pumpkin Pancakes […]
Melissa Rank - Thanks for your recipes!
An idea if you want to take these pumpkin pancakes to the next level- dried cranberries and apples and pears are your best friend. Just whipped these up recently and cannot stop thinking about them. I love pumpkin season, don’t you!? http://www.istanbulmoms.com/divine-pumpkin-pancakes/
Last Day of Rest « Between the Bylines - […] from scratch. Here are some of my favorite things I made this past week: Apple-Cranberry Crisp, Pumpkin Pancakes (Thanksgiving morning), and Quinoa Mac and Cheese (with dinner last […]
AR - These are seriously the greatest pancakes ever. I no longer make regular pancakes because this recipe is such a hit with my family.
I used whole milk in my pancakes and also white flour. They came out amazing.
Top 10 Best Pancake Recipes - crave bake joy - […] Pumpkin Pancakes – The Curvy Carrot […]