Here in Pennsylvania cooking and baking with fresh pumpkins is a common tradition among the Pennsylvania Dutch. I love to cook and bake using pumpkins because they are so versatile. I enjoy making casseroles, breads, muffins, cakes, desserts and this delicious tasting pumpkin pancakes recipe.
You can use canned pumpkin puree or you can use mashed freshly cooked pumpkin...the choice is yours, although I prefer using fresh. You can make these pancakes up and freeze them for later use, although, you will want to use up frozen pancakes within 2 months after freezing them.
Pumpkin Pancakes Recipe
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon table salt
- 2 tablespoons granulated white sugar
- 2 cups milk (I use whole milk)
- 1 tablespoon butter, softened (not margarine)
- 1 cup mashed pumpkin puree
- 2 medium eggs, separated
In a large mixing bowl, sift together the all-purpose flour, baking powder, salt and granulated sugar. In a blender container, combine together the milk, butter, pumpkin puree and egg yolks. Gently stir in the bowl of dry ingredients. Beat the egg whites using an electric mixer until they form stiff peaks and then fold into the batter.
Spoon batter onto a hot and lightly greased griddle and fry for 2 minutes or until edges look done and then flip them over to the other side. Continue to fry until the second side is done or golden brown.
Serve pumpkin pancakes with pats of butter, maple syrup, molasses or honey butter. They also taste great with a sprinkle of confectioner's sugar on top.
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