Pumpkin Honey Pancakes
These refined-sugar free pancakes are soft and fluffy and make the perfect fall breakfast.
Equipment
- Electric mixer
Ingredients
- 2 cups All purpose flour
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 tablespoon Pumpkin pie spice
- 1 teaspoon Ground cinnamon
- 2 cups Buttermilk
- 1/3 cup Honey Preferably local
- 1 15 oz can Pure pumpkin puree not pumpkin pie filling
- 3 large eggs, separated
- 1 teaspoon Vanilla
- 3 tablespoons Butter, melted
- Blueberries optional, but strongly encouraged
- Chocolate chips optional, but strongly encouraged
- Cooking oil spray for pan/griddle
- Maple syrup
Instructions
- In a large bowl, combine dry ingredients (flour through cinnamon) and whisk to combine.
- Separate the eggs, placing the yolks in a medium bowl and the whites in a bowl large enough to accommodate an electric mixer.
- In the medium bowl with the egg yolks, add the buttermilk, honey, pumpkin, vanilla and butter. Whisk until combined.
- Add the buttermilk mixture to the dry ingredients and whisk until just combined. Some lumps are okay.
- With an electric mixer or a stand mixer, whip the egg whites until they form soft peaks.
- Add the egg whites to the pancake batter and gently fold together until just combined. Its okay to have a few whites that aren't fully incorporated. Add desired amount of blueberries and chocolate chips, fold into batter.
- Preheat griddle or large skillet/cast iron pan over medium heat. When hot, spray with cooking oil. Add batter to griddle to make generous sized pancakes. Flip the pancakes when bubbles start to appear on the edges and surface, and the tops appear dull instead of shiny. Cook until both sides are golden brown.
- Top with warmed maple syrup and enjoy!
- To store: refrigerate up to a week or freeze up to 3 months.
Notes
These pancakes are THICK! Make sure to cook until the middle is set. If you need to, turn down the heat to med-low so the top and bottom do not burn, but the center can cook all the way through.
This recipe makes 16 good sized pancakes.
To reheat, toast pancakes in a toaster (or toaster oven) until heated through.