Fluffy Pumpkin Pancakes
Foto: Host The Toast — Morgan
Ingredients
- 2 cups all purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon grated nutmeg
- 2 cups buttermilk
- 1 cup pumpkin purée
- 2 large eggs, yolks and whites separated
- 2 tablespoons vegetable oil, plus more for greasing the skillet
- 1 teaspoon vanilla extract
Steps
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Preheat griddle or large non-stick skillet to medium heat.
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In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a separate bowl, whisk together the pumpkin puree, buttermilk, egg yolks, vanilla extract, and oil.
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Pour the wet ingredients into the bowl of dry ingredients, and whisk to combine. The batter should stay slightly lumpy so be sure not to overmix.
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In a separate bowl, beat the egg whites to stiff peaks. Gently fold the egg whites into the batter. Let rest for 10 minutes.
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Butter or oil the griddle or baking. Pour out 1/2 cup of batter for each pancake and spread into a circle.
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Cook each pancake until golden brown, approximately 3-4 minutes per side.
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Serve warm with butter, nuts, and syrup, if desired. *
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| all purpose flour | 2 cups | - | - |
| brown sugar | 2 tablespoons | - | - |
| baking powder | 2 teaspoons | Rp 8.000/100g | Rp 16.000 |
| baking soda | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| ground cinnamon | 2 teaspoons | - | - |
| kosher salt | 1 teaspoon | - | - |
| grated nutmeg | 0.5 teaspoon | - | - |
| buttermilk | 2 cups | - | - |
| pumpkin purée | 1 cup | - | - |
| eggs | 2 large | - | - |
| vegetable oil | 2 tablespoons | - | - |
| vanilla extract | 1 teaspoon | - | - |
*Estimated market prices, may vary by region
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