Pumpkin Pancakes

The "secret" of this recipe is to withhold the egg whites. Beat them until stiff, and then fold them into the batter right before you cook the pancakes. With this trick, they'll turn out very fluffy and not heavy at all.

2 cups flour
1 T baking powder
½ tsp salt
2 T sugar
1 tsp pumpkin pie spice

2 eggs*
1¾ cups milk
3 T oil
½ cup pumpkin mash

1. Mix the dry ingredients together in a large bowl.


2. In a different bowl, whisk the eggs and milk.*


3. Whisk in the oil and pumpkin mash.


4. Pour the wet ingredients into the dry ingredients, and mix. Do not beat. It’s okay if the batter is lumpy.


5. Cook about 1/4 cup of the batter in a skillet over medium heat until the pancake bubbles. Flip and cook the other side. Serve hot. Makes about 20.

* Extra fluffy pancakes: separate egg whites. Beat until stiff, then gently fold into the batter after step four.