Ingredients
4
4 servings
- •1 ¼ cups buttermilk
- •¾ cup pumpkin puree
- •4 large eggs, separated
- •¼ cup white sugar
- •¾ teaspoon vanilla extract
- •¼ cup unsalted butter, melted
- •1 ⅓ cups cake flour
- •1 ¾ teaspoons pumpkin pie spice
- •1 teaspoon baking soda
- •1 teaspoon baking powder
- •½ teaspoon salt
Instructions
- Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.
- Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Add flour mixture to buttermilk mixture and whisk to combine.
- Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into buttermilk-flour mixture to form pancake batter.
- Heat a lightly oiled griddle or skillet over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Nutritional Facts
Per 4 servings
- Calories: 446
- Carbohydrate: 58g
- Fat: 18g
- Fiber: 2g
- Protein: 13g
- Sugar: 18g
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