I was about to say that these pancakes are my first pumpkin recipe this fall but then I remembered what happened last week. My first creation was eaten so quickly I didn’t even get a chance to take pictures, so I’ll be posting that pumpkin recipe as soon as I make it again, pictures and all. These pancakes are light and fluffy and just melt in your mouth!
Ingredients
- 2 1/4 cups all purpose flour
- 1/3 cup sugar
- 3 tablespoons melted coconut oil
- 2 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice mix
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 2 cups buttermilk
- 2 egg yolks
- 2 egg whites
Directions
- Melt the coconut oil and let cool.
- In a small bowl, beat egg whites until stiff peaks form. Set aside.
- In a large bowl mix the flour, sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice mix. Set aside.
- In another bowl mix the pumpkin puree, coconut oil, egg yolks, buttermilk, and vanilla extract.
- Add your wet ingredients to the dry ingredients and mix until incorporated. Fold in egg whites. Let stand for 5 minutes.
- While your batter is resting, preheat your griddle to 325 degrees F.
- Scoop 1/4 cup pancakes onto griddle and cook on one side until edges are brown and bubbles start to for. Flip and cook for an addition minute.
ahh it looks too delish! and love how you photographed it
Thank you so much!!
I really love your blog, your posts are all so amazing! I just followed you, it would be great if we can support each other
I am so glad I got to discover you <3
Thank you Arielle!