PUMPKIN PANCAKES
Light and fluffy with crisp edges, these pumpkin pancakes have a lovely fall flavor -- perfect with a hot cup of coffee on a cool morning!
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 25m
Yield 12 pancakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°F and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
- In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
- Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about ¼ cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. Serve immediately with maple syrup or place on the prepared baking sheet to keep warm in the oven until all of the pancakes are ready.
- Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
Nutrition Facts : ServingSize 1 pancake, Calories 143, Fat 7 g, Carbohydrate 17 g, Protein 3 g, SaturatedFat 3 g, Sugar 4 g, Fiber 1 g, Sodium 143 mg, Cholesterol 41 mg
PUMPKIN PANCAKES FOR ONE
from "cate's world kitchen" - http://catesworldkitchen.com/2010/10/pumpkin-pancakes-for-one/
Provided by ellie3763
Categories Breakfast
Time 20m
Yield 2 pancakes, 1 serving(s)
Number Of Ingredients 10
Steps:
- Stir the flour, baking soda, salt, sugar, cinnamon, nutmeg, and ginger together in a small bowl.
- In a separate bowl, whisk together the egg white, pumpkin, and buttermilk.
- Stir into the dry ingredients and stir just enough to moisten everything (there will still be a few lumps and that's fine).
- Heat a skillet over medium high heat and spray with nonstick spray. Pour half the batter into the preheated pan and cook until bubbles appear on the top, about 3 minutes. Flip and cook an additional minute or two. Repeat with remaining batter. Serve with maple syrup.
Nutrition Facts : Calories 224.8, Fat 1.6, SaturatedFat 0.7, Cholesterol 2.5, Sodium 906.2, Carbohydrate 44, Fiber 5.8, Sugar 12.3, Protein 11.5
PUMPKIN PANCAKES
These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
Provided by Anonymous
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g
SIMPLY PUMPKIN PANCAKES
Quick, easy, delicious pumpkin pancakes from scratch. Developed for my pumpkin-loving grandson who will eat almost anything containing pumpkin. Serve warm with butter and syrup.
Provided by kcryss
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Sift flour, sugar, baking powder, cinnamon, and nutmeg together in a bowl.
- Whisk milk, pumpkin, egg, and oil together in a bowl. Pour milk mixture into flour mixture and stir until just moistened. Batter will be slightly lumpy.
- Heat a lightly oiled griddle over medium-high heat to 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, about 1 minute more. Repeat with remaining batter.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 48.7 g, Cholesterol 51.4 mg, Fat 6.4 g, Fiber 2.1 g, Protein 8 g, SaturatedFat 1.8 g, Sodium 361 mg, Sugar 16.6 g
EASY PUMPKIN PANCAKES
Threw this together for my family for Thanksgiving breakfast and it was a hit. The boys asked if it was pumpkin pie! If desired, you can add chocolate chips after pancakes are poured onto the skillet, pat them with a bit of batter so they don't stick when turned.
Provided by MeriB
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- Whisk pumpkin pie filling and eggs together in a bowl until smooth. Add milk, flour, baking powder, sugar, pumpkin pie spice, cinnamon, and nutmeg; whisk until batter is smooth.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 30.7 g, Cholesterol 41.1 mg, Fat 2.3 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 1 g, Sodium 285.8 mg, Sugar 3.7 g
QUICK AND EASY PUMPKIN PANCAKES
I make these delicious pancakes for my family usually between Halloween and Thanksgiving, although they are welcome any time. Serve with warm maple syrup.
Provided by Matt Lenell
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Stir flour, pumpkin, egg, sugar, salt, and pumpkin pie spice together in a large bowl until well mixed; the mixture will be thick and chunky. Add baking powder and stir until evenly distributed. Slowly pour in 1/4 cup milk while stirring; mix until all liquid is absorbed. Add more milk and stir until batter is smooth and firm, yet flows off the spoon; a wooden spoon inserted into the mixture will stand, but batter will flow when poured. Mix in pecans.
- Heat a nonstick skillet over medium heat. Scoop 1/4 cup batter for each pancake onto the skillet. Cook until edges are dry, 1 to 2 minutes; flip and cook on the other side until edges are firm, another 1 to 2 minutes.
- Place a pat of butter on each pancake as they are removed from the skillet and transferred to a plate. Sift confectioners' sugar on top.
Nutrition Facts : Calories 190 calories, Carbohydrate 31.9 g, Cholesterol 48.9 mg, Fat 4.9 g, Fiber 4.6 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 493.4 mg, Sugar 8.4 g
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