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!
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 heaping teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup pumpkin puree
- 3/4 cup milk
- 4 eggs, separated
- 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.