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Pumpkin Pancakes



  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 1/2 cups milk
  • 1 cup pumpkin puree (canned pumpkin is fine)
  • 4 eggs, separated
  • 1/4 cup melted butter


  1. In a large bowl, sift together dry ingredients.
  2. Combine milk, egg yolks, butter and pumpkin and stir into dry ingredients until just blended.
  3. Beat egg whites until stiff. Stir 1/4 of whites into batter to lighten it. Gently fold in remaining egg whites.
  4. Heat skillet over medium heat. Spoon batter onto hot oiled skillet, allowing about 3 tablespoons per pancake. Cook pancakes for about 1 1/2 minutes (or until large bubbles form on uncooked surface). Flip pancakes and cook for 1 1/2 to 2 minutes on other side.

This is supposed to serve 4. But it would have to be 4 very hungry people I would say it serves about 6.

Posted by Robin in MA at Recipe Goldmine 11/4/2001 9:30 am.


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