You have some leftover custard from earlier maybe? Yea… I didn’t think so… but maybe next time you might want to plan in advance to set aside some of that custard for a sunday brunch. Think pancakes… hot-off-the-griddle pancakes… fluffy, light-as-air pancakes… think pumpkin pancakes! Yep, you read right… pumpkin! I was flabbergasted by how fluffy these babies are and the pumpkin flavor is perfectly subtle. A few scoops of pumpkin custard over your stack of pancakes and you have a brunch to die for!
Combine flour, sugar, baking powder and salt in large mixing bowl.
Combine the pumpkin, milk, and egg yolks in another bowl until homogenous (i.e. very well combined).
Make a well in the dry ingredients and pour pumpkin mixture in the well and mix until combined.
Beat the egg whites with a pinch of salt in a separate bowl until the whites form soft to stiff peaks.
Fold the egg whites quickly and gently into the batter.
Coat your preheated griddle with butter (I just partially unwrap a stick of butter and spread the butter on that way.) and then ladel the batter onto the griddle to the desired size of pancake.
When the tops of the pancakes have bubbled up and resemble a holey swiss cheese, flip them over. The bottoms take less time so be careful not to burn them. You want a beautiful golden brown color on both sides. Serve with the usual maple syrup or put a couple scoops of warmed pumpkin custard over top! Soooo good!
Tips: If you are making a larger batch, transfer the pancakes to a large baking dish and keep them warm in the oven at 200° until ready to eat. Also, leftovers can be easily put into plastic bags and frozen and then later reheated for another meal.
I multiplied this recipe by 5 for my family and had plenty of leftovers to carry through the week.