Be indulgent.


Rich, farm-fresh butter. Whole, local milk. Fresh eggs and pumpkin. Real maple syrup.

While working on these pumpkin pancakes last week, I read through many recipes. I read through hundreds of comments, many of which tried to make these pancakes waistline-friendly with whole wheat flour and yogurt.

Folks, these are pancakes. They are a weekend indulgence. This is why you eat oatmeal, Kashi and that painfully-dry-half-of-an-English-muffin during the week. It’s Sunday morning: use real ingredients, full fat, and enjoy these incredibly rich, light, pumpkin-y treats.

Separating the eggs, whisking the whites to stiff peaks, and folding them into the batter counters the heavy, wet pumpkin giving you impossibly rich, airy cakes. For a true indulgence, whisk cardamom into cream and top off a tall stack, dripping in real maple syrup and butter.


  • 1.5 cups all-purpose white flour
  • 3 tbs sugar
  • 2 tsp baking powder
  • Pinch of salt
  • 1 tsp gingerbread spice*
  • 1.5 cups whole milk
  • 1 cup Kabocha or Hubbard squash, cooked & mashed
  • 4 large eggs, separated
  • 1/4 cup unsalted butter, melted
  • 1 tsp vanilla
*Gingerbread spice is a mix of anise, nutmeg, cloves and cinnamon. If you can’t find it at your grocer, substitute with a teaspoon of all or some of the above.
  • Mix dry ingredients and whisk lightly to combine.
  • Mix wet ingredients, except egg whites, and whisk gently to combine.
  • Gently whisk dry and wet ingredients together. It will be thick.
  • Whisk egg whites to stiff, but not dry, peaks.
  • Stir 1/4 egg whites into batter. This will lighten the batter before you fold in the rest of the egg whites. By lightening the batter, you will retain more volume when you fold in the remaining egg whites.
  • Fold remaining egg whites into batter.
  • Cook one small pancake over medium heat to check seasoning. Add additional salt and gingerbread spice if needed.
  • Serve with farm fresh butter and real maple syrup.

5 responses »

  1. Hello Jonathan,

    so incredibly good i felt guilty eating them! I was wondering if you could stop by OccupyDC on 15th st & K st and share your delicious goods with some incredible people at Mcpherson Sq. Would it be at all possible to donate some of your incredible mouthwatering pancackes to the occupiers ??

  2. Looks great! We’re having a “Breakfast for Dinner” night this week with some friends. Do you know how I could modify this for waffles? I feel like they would stay better in a warmer since it’s not feasible for me to make each person a fresh one.

    Also, any ideas where I could get fresh ingredients aside from the weekend farmer’s markets?

    • Abby,
      Waffles sound great! I did some reading in my go to source, Christopher Kimball’s America’s Test Kitchen, and have a couple recommendations. Substitute buttermilk for the milk, and start with a third less for a thicker batter. Add a tablespoon at a time as needed to make it workable but not pourable.

      Calomiris or Capitol Hill grocery indoors at Easter Market should have fresh pumpkins like Hubbard or Kabocha squash. Whole Foods may have them also.

      Enjoy and let me know how it goes!


  3. I woke up craving pumpkin pancakes and tried your recipe…so delicious! You’re so right about whisking the egg whites and folding them in at the end. It made a huge difference. Thanks!

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