Pumpkin Pancakes

 I Heart Cooking Clubs
Monthly Featured Ingredient Orange Squash

These pumpkin pancakes were a delicious Sunday morning breakfast. Flavored with warm spices cinnamon, ginger, nutmeg and cloves, they really hit the spot. Pumpkin can be a heavy ingredient but the secret to this recipe is the whipped egg whites which keep them light. We used the whole 8 tablespoons of butter but Ruth says you can get by with only 4. Served with maple syrup this was the perfect fall breakfast.

Pumpkin Pancakes page 52 and from Ruth’s website.

2 Comments Add yours

  1. Kim says:

    I’m so glad you shared these! I had been thinking of making a butternut squash macaroni and cheese and then I received my copy of My Kitchen Year and Ruth’s writing pulled me in. After that I was all about her Pumpkin Pancakes! They look perfect for the season and I love the egg white method.


  2. Flourishen says:

    You've picked a great recipe. For some reasons, every time I turn to this page in the book, I'd stop and think about making the pancakes. I will another day.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s