Pumpkin Pancakes for the first day of Fall

September 24, 2012

Pumpkin Pancakes

1¼ cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon freshly ground nutmeg

pinch of ground clove

½ teaspoon salt

grated rind of one orange

4 eggs, separated

8 tablespoons unsalted butter, melted

¾ cup pumpkin puree

1 ¼ cup whole milk 

1 teaspoon vanilla


Whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and clove until combined in a large bowl. Add the grated orange rind.

Separate the eggs.

Whisk the yolks with the melted butter in a medium sized bowl. Stir in the pumpkin puree, milk and vanilla.

Beat the egg whites in a separate bowl until stiff, about 2 minutes.

Mix the pumpkin mixture into the flour mixture. Gently stir in 1/3 of the beaten egg whites into the pumpkin mixture. Carefully fold in the remaining egg whites. Cook on a lightly buttered cast iron skillet or griddle.

Serve with cider or maple syrup.





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  • Thank you Ruth! Love seeing you on Top Chef Masters! Was at Incanto in SF a couple of weeks ago but unfortunately missed Chris, who was jetting to NY to see his family.
    Best, Roberta

  • M-m-m-m-maybe a T. of molasses and/or maple syrup in place of some of the sugar, and some oat flour for tenderness and tooth.

  • Kmturk says:

    I had butternut squash on had so use that and these pancakes were delicious. Thank you, Ruth!

  • Melpub says:

    It’s wonderful to find this website. I’ve just been reading _Garlic and Sapphires_ and I love it–it makes me homesick for New York, where I was born and lived the first 41 years of my life–and where I never did get to go to any of these restaurants! But I remember reading your columns and enjoying them and being able to imagine that I’d actually eaten at one of those places . . . but it’s amazing to you that someone as talented as you spent sleepless nights worrying . . .

  • Regine Ibold says:

    With Thanksgiving coming up in three weeks I’m always fretting what dinners to serve and make ahead a couple of days before the feast for eight to ten people. (Restaurants in our small town are always too crowded before and after TG) At our house those meals are expected to be almost as good as the big dinner on Thursday. Your Black Bean Chili comes to mind. Any other suggestions?


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