Pumpkin Spice Pancakes with Maple Whipped Cream

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Fall just puts me in the cooking and baking spirit, and there’s no better time than a holiday weekend for making pancakes. These pumpkin spice pancakes have all of your favorite fall spices–freshly-grated nutmeg, cinnamon, and ginger. They’re light and fluffy, and the homemade whipped cream just adds to the airiness. I decided to sweeten my whipped cream with maple syrup since the maple flavor pairs well with the pumpkin spice, but I prefer the texture and taste of whipped cream to syrup.

With this pancake recipe, you have to fold in whipped egg whites to the batter, which gives the pancakes a cloud-like texture. When adding a dense ingredient to pancakes, like pumpkin, it’s necessary to fold the batter into egg whites so that the pumpkin doesn’t weigh down the delicate batter.

I had walnuts left over from the kale salads I’ve been making, but pecans work well too.

Whisk all of the wet ingredients together, excluding the egg whites.

Add the dry ingredients. Then gently fold in the egg whites, folding until no white streaks remain.

Add 1/3 cup batter to a hot griddle. Once bubbles form, flip the pancake.

Pumpkin Spice Pancakes with Maple Whipped Cream

Author: Vallery

Serves: 12 large pancakes

Ingredients

1 1/4 cups buttermilk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup sugar
3/4 teaspoon vanilla extract
1/4 cup unsalted butter (1/2 stick), melted
1 1/3 cups cake flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
chopped walnuts (optional)
MAPLE WHIPPED CREAM:
1 cup heavy whipping cream
1/4 cup maple syrup

Instructions

Whisk buttermilk, pumpkin, egg yolks, sugar, and vanilla in a large bowl. Slowly whisk in melted butter until combined.
Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in a medium bowl to combine. Add to wet ingredients and whisk until just combined.
Beat the egg whites until soft peaks form. Carefully fold the egg whites in the batter, until no white streaks remain.
Beat the heavy whipping cream with 1/4 cup maple syrup until soft peaks form. Store in an air tight container in the refrigerator for up to five days.
Heat a skillet over medium heat. Lightly butter the skillet. Pour 1/3 cup batter onto the hot skillet. When bubbles appear on the surface, flip the pancake and cook one minute more, until cooked through.
Dollop the whipped cream onto the pancakes, then top with chopped walnuts and sprinkle with pumpkin pie spice. Serve immediately!