Pumpkin Cinnamon Streusel Pancakes Recipe 455 Recipes

PUMPKIN CINNAMON PANCAKES

Steps:

• Pecan Syrup Preparation: Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm.
• Pancake Preparation: In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).
• Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.

PUMPKIN CINNAMON STREUSEL PANCAKES RECIPE - (4.5/5)

Steps:

• Cinnamon streusel: In a medium bowl, combine the flour, brown sugar, cinnamon, and butter. Mix together with your hands (or a fork), until you have a crumbly mixture. Set aside. Dry ingredients: In a large bowl, whisk together flours, brown sugar, baking powder, salt, and pumpkin pie spice. Set aside. Wet ingredients: In a medium bowl, whisk together milk, egg, pumpkin, canola oil, and vanilla extract. Add wet ingredients to the flour mixture and whisk until combined. Don't over mix! Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto the heated griddle (or skillet). Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2 to 3 minutes. Carefully flip the pancake over and cover very generously with cinnamon streusel. Cook for another 2 to 3 minutes or until golden brown. Continue this process to make the rest of the pancakes. Serve pancakes warm with a drizzle of pure maple syrup, and if desired, butter. Notes: The pancakes, themselves, are not overly sweet. However, the streusel can be sweet and very rich. If you want to cut back on the sweetness, I would suggest NOT adding the streusel on the first step-- rather, adding streusel once the pancake has been cooked and flipped on one side. I thought the whole wheat to white flour ratio was perfect. The texture was very slightly dense, but still somewhat tender. You could use all white flour, if you prefer, but I'd increase the brown sugar a little bit more.

PUMPKIN PANCAKES WITH CINNAMON-APPLE TOPPING

Steps:

• In a skillet, heat butter over medium-high heat. Add apple; cook and stir 3-4 minutes or until tender. Stir in brown sugar, maple syrup and cinnamon; cook and stir 1 minute longer. Remove from heat; keep warm., For pancakes, in a large bowl, whisk flour, sugar, baking powder, pie spice and salt. In another bowl, whisk eggs, milk, pumpkin and oil until blended. Add to flour mixture; stir just until moistened. Stir in walnuts. , Lightly grease a griddle; heat over medium heat. Pour batter by scant 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with apple topping. Freeze option: Prepare pancakes only. Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven, 5-10 minutes. Meanwhile, prepare apple topping as directed; serve with pancakes.

PUMPKIN CINNAMON PANCAKES

Steps:

• For pecan syrup: Combine the maple syrup and pecans in a small microwave safe bowl.
• Heat in microwave until hot, about 25 seconds.
• Set the pecan syrup aside and keep warm.
• For pancakes: Whisk pancake mix, water, pumpkin, cinnamon and ginger in a medium bowl until just blended (do not overmix, the mixture should be lumpy).
• Spray a heavy griddle with nonstick spray and heat over medium heat.
• Spoon 2 Tbsp of batter onto griddle to form each pancake.
• Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook 2 minutes longer.
• Transfer pancakes to plate.
• Top with butter and serve with warm pecan syrup.

PUMPKIN STREUSEL PANCAKES

Steps:

• Heat griddle to 325°F (or warm a skillet over medium heat).
• Prepare streusel: In a small bowl, combine Bisquick™ and brown sugar. Cut in butter and mix with your hands until combined and a crumb topping is formed. Set aside.
• In a large bowl, stir together Bisquick™, granulated sugar, cinnamon, ginger, and cloves. Stir in pumpkin, egg, milk, and vanilla until smooth and combined.
• Pour batter by the 1/3 cup onto griddle. Let cook until bubbles start to appear, then add a sprinkle of streusel. Let cook until bubbly all over and brown underneath. Flip and top with another sprinkle of streusel. Cook until done, then remove to a plate. Repeat until all the batter is used.
• Prepare glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.

PUMPKIN PANCAKES

Steps:

• In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

CINNAMON STREUSEL PANCAKES

Steps:

• Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl. Add the buttermilk and egg yolks to the flour mixture. Whisk together until everything is coated with the liquid.
• Melt the butter in a saute pan over medium heat. Continue to cook, swirling the pan occasionally, until the butter is golden brown. Pour the butter into the batter and whisk everything together just until all ingredients are incorporated. Let the batter sit on the counter for 30 minutes or overnight in the fridge to thicken and let the buttermilk work its magic.
• Before cooking, in a small bowl, whisk the egg whites until fluffy and stiff. Fold the egg whites into the pancake batter.
• Heat a large cast-iron skillet over medium-low heat for about 5 minutes. Heavily grease the skillet with oil. Use a measuring cup to ladle about 1/3 cup batter per pancake into the skillet, being careful not to overcrowd the surface of the skillet. Sprinkle with some Cinnamon Streusel. Cook until bubbles form on the top of the pancakes and the bottoms are golden brown, 2 to 4 minutes. Flip and cook until the other sides are lightly browned. Serve hot with clarified butter and syrup.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Using your fingers or a food processor, combine the flour, brown sugar, cinnamon and salt. Mix in the butter until crumbly. Spread the mixture on the prepared baking sheet and bake for 10 minutes. Break the mixture apart and mix the streusel. Let cool.

FLUFFY PUMPKIN PANCAKES

Steps:

• In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and spices together until well combined.
• In a medium bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter and vanilla extract until well combined.
• Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. (A few small lumps are O.K.)
• Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the 1/4 cup, making sure to leave plenty of room in between for the batter to expand.
• Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then carefully flip. Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown. Repeat until all of the batter is used. Serve the pancakes as you make them or keep the pancakes warm as you cook them by setting them on a baking sheet in a 250-degree oven.