Vegetarian

LIght and Fluffy Pumpkin Pancakes takes several minutes to prepare.

LIght and Fluffy Pumpkin Pancakes takes several minutes to cook.

LIght and Fluffy Pumpkin Pancakes makes 4 servings.

The ingredients for LIght and Fluffy Pumpkin Pancakes are:

1 1/2 cup King Arthur White Wheat Flour
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Kosher Salt
1/2 cup canned Pumpkin
1 1/2 cup Buttermilk OR (1 1/2 cup Whole Milk + 1 1/2 tbsp Distilled vinegar)

1 large Egg, seperated
1/8 tsp Cream of tartar
3 tsp Pure Cane Sugar
1 tsp Vanilla Extract
1 tsp Pumpkin Pie spice

Here is how you make LIght and Fluffy Pumpkin Pancakes:

Whisk flour, baking powder, baking soda, pumpkin pie spice and salt in a large bowl.Beat the egg yolk until it is light and lemon in color. Combine egg yolk with buttermilk, oil, sugar and vanilla with a whisk in a medium bowl.In a small bowl beat the egg white with cream of tartar on medium speed for a few minutes or until stiff peaks are achieved; set aside.Make a well in the center of the dry ingredients, add the buttermilk mixture and whisk just until combined. Fold in the egg whites a 3rd at a time being careful not to deflate the whites or over work the batter.Let the batter sit, without stirring, for 10 to 15 minutes.Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, scoop and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more.Serving Size:?Makes 4 servings 3 pancakes each, will depend on how big or small you want yours

The nutritional information for LIght and Fluffy Pumpkin Pancakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 252.4

• Total Fat: 5.1 g
• Cholesterol: 59.6 mg
• Sodium: 501.8 mg
• Total Carbs: 45.1 g
• Dietary Fiber: 7.0 g
• Protein: 10.9 g