Pumpkin Pancakes

Do you ever crave something that you don't have a recipe for? I do all the time. I create something in my head and then I can't stop until I have found what I am looking for. Unfortunately, most of the time, this means that I spend lots of time wading through tons of recipes looking for what I think most closely resembles my idea. Usually what happens next is that I find two or three recipes that seem like what I want, and I combine them all and tweak where I see fit. This is why I go on quests for cornbread, but that is another story. Coming soon.

That brings me to pumpkin pancakes. Toward the end of the summer, I decided that one of the pumpkin things I was going to make this fall was pancakes. However, no matter what cookbook I looked in or what website or blog I visited, I was just not thrilled with what I was finding. The pancakes that I wanted needed to be fluffy, soft, and thick. I also wanted them to be moist and super pumpkin-y with lots of spice. I finally decided on using one recipe as a base for the ingredients and another for the technique. Then along the way, I added my own twists and extras and I am so happy I did. These pancakes were exactly what I was wanting and even a little bit more. I dusted them with cinnamon sugar in addition to the traditional maple syrup, and if you are feeling adventurous, I am sure that some cinnamon infused maple syrup would be amazing too.

Pumpkin Pancakes
Makes about 8

1 cup flour
3 tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup canned solid packed pumpkin
1 tablespoon melted butter, plus more for greasing

Maple syrup
Cinnamon sugar, for dusting

1. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, spices, and salt. Whisk to combine and set aside.

2. Separate the eggs and set aside the egg whites. In a medium bowl, combine the egg yolks, the buttermilk, the pumpkin, and the melted butter. Whisk together then pour the wet ingredients into the large bowl with the dry ingredients. Stir to combine.

3. Beat the egg whites just until stiff peaks form, then fold half of the egg whites into the pancake batter. Then  fold in the remaining egg whites just until there are no more white streaks.

4. Heat a griddle or a skillet over medium to medium-high heat. Cook the pancakes until light brown, and place in a warm oven until ready to serve. Dust with cinnamon sugar and serve with maple syrup. Enjoy!

Recipe adapted from epicurious