I PROMISE (maybe) this is the last pumpkin-related recipe! It’s going to be all salads and grown-up food from here on out. Ok so that’s a blatant lie, but I am going to try and incorporate “real food” (read: adult food necessary to live a balanced life that extends past age 40 AKA no ramen and fewer brownies) into this blog to create a better-rounded recipe index for you all. Sacrifices must be made.
That said, everyone knows you don’t start sensible eating during the holidays.
These pumpkin walnut pancakes are something of a tradition in the Leavitt household post-Thanksgiving. I believe they arose out of necessity due to an excess of pumpkin puree following the big day. Honestly, does anyone use pumpkin puree when it’s not fall? I think not. The pumpkin industry is not a very lucrative one.
But back to the pancakes.
Picture little individual pillows of pumpkin cakey goodness. Then picture them with the added crunch of walnuts and the sweetness provided by a generous drizzle of maple syrup. Quite a mouthwatering combination, if I do say so myself. And I do, because I’m a blogger and a healthy dose of narcissism comes with the territory.
Of course, there’s no need to restrict yourselves to eating these in the autumn months. My love for these babies knows no seasonal bounds… and I’m sure that after you try these, you will feel the same way.
PUMPKIN WALNUT PANCAKES
You Will Need
- 1 1/4 cups buttermilk
- 3/4 cup pumpkin puree
- 4 large eggs, separated
- 1/4 cup sugar
- 3/4 tsp. vanilla extract
- 1/4 cup melted butter
- 1 1/3 cups all purpose flour
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- FOR GARNISH: chopped walnuts and maple syrup, or whatever your little heart desires
- In a large bowl, beat together the buttermilk, pumpkin, egg yolks, sugar, and vanilla. Whisk in the melted butter, making sure to dissolve any clumps that may form.
- Separately, sift together the dry ingredients. Add to the pumpkin mixture and whisk well until all lumps are gone.
- Beat the egg whites in a separate bowl until soft peaks form. Gently fold into the batter until everything is combined and looking gorgeous.
- Melt some butter in a large pan or griddle and begin making your pancakes: the trick to perfectly golden cakes is to flip each one as you see little bubbles forming on the tops.
- Serve hot with chopped walnuts and maple syrup… or go full glutton and scoop a dollop of leftover homemade whipped cream over top to make pumpkin pie pancakes. Tis the season, after all!