Pumpkin Spice buttermilk Pancakes
These Pumpkin Spice Pancakes are so delicious, fluffy and soft. Perfect for fall and will make the perfect breakfast option for a Thanksgiving morning.
- 1-1/2 cups all purpose flour
- 1-1/4 cup buttermilk
- 2 eggs (separated)
- 3 Tbsp salted butter (melted)
- 3 Tbsp Pumpkin Spice sugar
- 1 tsp molasses
- 1 tsp baking soda
- 1/2 tsp baking powder
Quick cream cheese frosting
- 2 Tbsp cream cheese
- 2 Tbsp powdered sugar
- 1 tsp vanilla extract
Whip the egg whites to stiff peak and set aside.
Add baking soda, baking powder and pumpkin spice sugar to the flour and whisk together.
Pour the buttermilk, cooled melted butter into the flour and mix.
Then mix in beaten egg yolks and pumpkin purée.
Finally fold in the whipped egg whites into the batter.
It's time to cook!
Heat up griddle and Spray with non stick spray fry the pancakes using a quarter cup for each pancake.
Flip pancakes when bubbles begin to show on the pancakes.
Turn heat as soon as you flip the pancakes and let the residual heat in the griddle finish the cooking.
Take out pancakes, wipe griddle with paper towel to clean out grease.
Turn on the heat again and repeat process till all the pancakes are done.
Serve with a dollop of cream cheese frosting and maple syrup!
Cream cheese frosting
Mix the cream cheese, powdered sugar and vanilla together till smooth.