These delicious pumpkin cinnamon pancakes are the perfect way to introduce a little bit of fall into your mornings! They are the perfect brunch recipe, even in the middle of summer!;)
Fall always has been and always will be my favorite season. The combination of yummy baked goods, a change in weather, which is really necessary in Texas, and FOOTBALL SEASON makes it the part of the year that I look forward to every single year.
You’re probably thinking, why is this gal going on about fall? Were dead in the middle of May! Trust me, I’m not crazy. I understand what month it is! I just love fall so much that I felt the need to bring a little bit of it into the summer.
I can’t control a change in weather, as much as I wish I could (its so hot lol!), and the power to move move football season isn’t in my hands so, I’m left to my last resort. Baking some yummy goods!
How To Make Fluffy Pancakes
The worst thing you can do is make a flat + dense pancake. Because pumpkin puree is a naturally dense food, that can be especially difficult to avoid. But, no worries! I fix that issue in this recipe a couple of ways.
Beat the Egg Whites
First, beat your egg whites. I separate the egg yolks from the whites, and beat the life out of the whites until they have caught some air and become fluffy. Then I fold the whites into the already ready batter.
Adding Excessive Amounts of Leavener
Second, is adding a lot of leavener. And when I saw a lot, I mean A LOT! For this medium sized batch, I use a hole tablespoon of baking powder. But trust me on this one! It really is necessary.
Cooking Specifics
Lastly,
Best Pancake Toppings
A combo of maple syrup and some chopped walnuts is really the only way to go for these bad boys. The maple syrup has that perfect fall taste that rounds out the pancakes SO WELL! The walnuts serve the purpose of adding some texture to the breakfast. Without them, the pancakes really are just a single texture. And while its not bad, the walnuts defiantly add something! 🙂
Pumpkin Cinnamon Pancakes Recipe
Begin by separating the egg's yolk and whites into separate bowls. In the bowl with the egg yolk mix in flour, baking powder*, salt, cinnamon, almond milk, neutral oil, and brown sugar until almost smooth**.
Whip the egg whites until fluffy, white, and foamy. (They should almost have soft peaks.) Softly for the egg whites into the big bowl of batter.
Heat up a large skillet on medium-high heat and drizzle a little bit of oil. Pour batter onto the pan with a measuring cup to form pancakes and cover it with a lid. When the pancakes have bubbles on top, open the lid, flip and close again. Let those cook until cooked all the way through. Continue with the rest of the batter
Right off the pan spread a little bit of butter onto each pancake. Let it melt then top with chopped walnuts and maple syrup. Serve and enjoy! <3
Ingredients
Directions
Begin by separating the egg's yolk and whites into separate bowls. In the bowl with the egg yolk mix in flour, baking powder*, salt, cinnamon, almond milk, neutral oil, and brown sugar until almost smooth**.
Whip the egg whites until fluffy, white, and foamy. (They should almost have soft peaks.) Softly for the egg whites into the big bowl of batter.
Heat up a large skillet on medium-high heat and drizzle a little bit of oil. Pour batter onto the pan with a measuring cup to form pancakes and cover it with a lid. When the pancakes have bubbles on top, open the lid, flip and close again. Let those cook until cooked all the way through. Continue with the rest of the batter
Right off the pan spread a little bit of butter onto each pancake. Let it melt then top with chopped walnuts and maple syrup. Serve and enjoy! <3
Notes
Notes for the best pancakes
- Be sure to sift through the baking powder before adding it into the bowl. It’s oftentimes pretty clumpy. Those clumps can leave awkward holes/flat bits in the pancakes.*
- It’s alright if you have some clumps in the batter. Once everything is mostly combined, don’t keep mixing because you will end up with flatter pancakes.**