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A wonderful fall/winter breakfast favorite. Whip these up for a weekend meal or a special brunch.
Whisk together flour, spices, baking soda, baking powder and salt in a medium bowl and set aside.
With a hand mixer, whip egg whites until stiff but not dry.
Mix together buttermilk, pumpkin, sugar, vanilla and butter.
Make a well in the dry ingredients and fold in the buttermilk-pumpkin mixture; do not over mix. Gently fold egg whites into the batter.
Cook on a hot grill until bubbles form at the edges. Flip and cook 2 to 3 minutes more.