Pumpkin Pancakes

Pumpkin Pancakes


  • 2 cups buttermilk
  • 1 cup pumpkin puree
  • 2 eggs
  • 4 egg whites
  • 3 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons Pumpkin Pie Spice Blend
  • olive oil cooking spray
  • whipped butter


In a large bowl, using an electric mixer set on medium to high speed, whip the egg whites until they form soft peaks, set aside  In a large bowl combine buttermilk, pumpkin puree, eggs, butter and vanilla. Stir with an electric mixer on a slow setting. In a medium bowl sift together; flour, baking powder, baking soda and spice blend. Gradually add the dry ingredients to the wet mixture. Do not over mix. Using a folding fork, gently fold the egg whites into the batter.
Heat the grill to 325 degrees. Spray olive oil cooking spray onto the surface of the grill. Use a 1/3 cup cooking ladle to pour the batter onto the grill. When the pancakes are dry around the edges and form bubbles, they are ready to flip. Cook until they are golden brown.
Serve topped with whipped butter and maple syrup.

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More Cape Cod Bed and Breakfast Recipes

Cape Cod's Stowe Room, A

Harriet Beecher Stowe room

Cape Cod's Roosevelt Room, B

Cape Cod’s Roosevelt Room, B

While all of the bedchambers at the Palmer House have their own romantic charm suitable for relaxation after the most wonderful day of adventures sampling Cape Cod’s finest cuisine, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jetted tubs for a relaxing stay before and after your day.