Surprise your kids on Halloween morning with a plate full of pumpkin pancakes. Beaten egg whites help keep these pancakes light and fluffy while the pumpkin adds sweetness, color, and a lot of moisture. Best of all you can throw them together in just minutes.
- ½ cup all-purpose flour
- ½ cup white whole-wheat flour
- 3 tbsp sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/8 tsp ground ginger
- Pinch ground cloves
- ¾ cup reduced-fat milk
- 2 large eggs, separated
- ½ cup pureed solid pack pumpkin
- ¼ cup vegetable oil
- In a large bowl, combine flours, sugar, baking powder, cinnamon, ginger and cloves. In a small bowl, whisk together milk, egg yolks, pumpkin and oil and stir into dry ingredients until just moistened. In a standing mixer, beat egg whites on high until they form stiff peaks, about 2 minutes. Gently fold egg whites into batter.
- Preheat skillet over medium-high heat and spray with cooking spray. For each pancake, pour 1/4 cup batter onto heated skillet and cook about 2 minutes on each side or until pancakes are golden brown. Serve warm.