Fall just puts me in the cooking and baking spirit, and there's no better time than a holiday weekend for making pancakes. These pumpkin spice pancakes have all of your favorite fall spices--freshly-grated nutmeg, cinnamon, and ginger. They're light and fluffy, and the homemade whipped cream just adds to the airiness. I decided to sweeten my whipped cream with maple syrup since the maple flavor pairs well with the pumpkin spice, but I prefer the texture and taste of whipped cream to syrup.
With this pancake recipe, you have to fold in whipped egg whites to the batter, which gives the pancakes a cloud-like texture. When adding a dense ingredient to pancakes, like pumpkin, it's necessary to fold the batter into egg whites so that the pumpkin doesn't weigh down the delicate batter.
I had walnuts left over from the kale salads I've been making, but pecans work well too.
- 1 1/4 cups buttermilk
- 3/4 cup canned pure pumpkin
- 4 large eggs, separated
- 1/4 cup sugar
- 3/4 teaspoon vanilla extract
- 1/4 cup unsalted butter (1/2 stick), melted
- 1 1/3 cups cake flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- chopped walnuts (optional)
- MAPLE WHIPPED CREAM:
- 1 cup heavy whipping cream
- 1/4 cup maple syrup
- Whisk buttermilk, pumpkin, egg yolks, sugar, and vanilla in a large bowl. Slowly whisk in melted butter until combined.
- Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in a medium bowl to combine. Add to wet ingredients and whisk until just combined.
- Beat the egg whites until soft peaks form. Carefully fold the egg whites in the batter, until no white streaks remain.
- Beat the heavy whipping cream with 1/4 cup maple syrup until soft peaks form. Store in an air tight container in the refrigerator for up to five days.
- Heat a skillet over medium heat. Lightly butter the skillet. Pour 1/3 cup batter onto the hot skillet. When bubbles appear on the surface, flip the pancake and cook one minute more, until cooked through.
- Dollop the whipped cream onto the pancakes, then top with chopped walnuts and sprinkle with pumpkin pie spice. Serve immediately!