FLUFFY PUMPKIN PANCAKES
These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! -Mindy Bauknecht, Two Rivers, Wisconsin
Provided by Taste of Home
Time 30m
Yield 6 pancakes.
Number Of Ingredients 15
Steps:
- In a bowl, whisk together the first eight ingredients. In another bowl, whisk the next six ingredients until blended. Add to dry ingredients; stir just until moistened., Lightly coat a griddle with cooking spray; preheat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until golden brown. Serve with syrup.
Nutrition Facts : Calories 360 calories, Fat 11g fat (2g saturated fat), Cholesterol 109mg cholesterol, Sodium 579mg sodium, Carbohydrate 55g carbohydrate (23g sugars, Fiber 5g fiber), Protein 13g protein.
PUMPKIN-RICOTTA PANCAKES WITH CHUNKY APPLE-RAISIN SAUCE
As a kid, every now and then my mom would make pancakes for dinner--we called it backwards day, and I loved the idea of it. I prefer pancakes that are moist and light and delicious. The trick is to use ricotta cheese and egg whites to lighten the batter--then you'll get nice fluffy pancakes every time. Serve these with a batch of apple compote with some golden raisin action and you'll be a winner every time.
Provided by Anne Burrell
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the compote: Melt the butter in a large saucepan over medium heat. Add the apples, cinnamon stick, star anise, and brown sugar. Cook until the apples are softened, about 4 minutes, then add the cider. Bring the mixture to a boil and reduce to a simmer (BTB, RTS), then continue cooking until the liquid has reduced by half.
- Add the maple syrup and raisins. Simmer for another 3 to 4 minutes or until slightly thickened. Remove from the heat and serve spooned over the pancakes, dusted with powdered sugar if desired. Try not to eat too many.
- For the pancakes: Preheat the oven to 200 degrees F.
- In a medium bowl, combine the pumpkin, ricotta, milk, vanilla, and egg yolks. In a large bowl, combine the flour, granulated sugar, baking powder, cinnamon, and a pinch of salt. Make a hole in the center of the flour mixture and add the pumpkin mixture and mix gently to combine.
- In a medium bowl, combine the egg whites with a pinch of salt. Using an electric mixer or whisk, beat the egg whites until they hold stiff peaks and look very fluffy, like snowdrifts.
- Using a rubber spatula, add a small scoop of the egg whites and mix it into the batter to lighten the mixture. Once combined, scoop a third of the egg whites into the pumpkin batter and fold to gently combine. Repeat this process two more times until all the whites have been added. Do this gently but quickly--the idea is to not squish the air out of the egg whites. This is the secret to keeping the pancakes fluffy!
- Place a griddle over medium-high heat. When the pan is hot, drop a pat or two of butter onto the griddle. Once melted, schmear the butter around and wipe up any excess with a paper towel.
- Using a medium ice cream scoop or a small ladle, pour the batter onto the buttered griddle to create 3-inch pancakes. Let the pancakes cook until bubbles appear on the surface, burst, and then stay open--this will take about 5 minutes. Flip the pancakes and cook the second side until golden brown. Place the cooked pancakes on a sheet tray and place in a warm oven. Re-butter the griddle and repeat until all the batter is gone or everyone is full. Hold the finished pancakes in the warm oven.
PUMPKIN PANCAKES WITH APPLE CIDER SYRUP
Pumpkin Pancakes with Apple Cider Syrup begin with a pancake mix for an easy fall breakfast. The pancakes are full of pumpkin flavor and the homemade syrup is absolutely incredible!
Provided by Jessica & Nellie
Categories Breakfast
Number Of Ingredients 11
Steps:
- In a large bowl, beat eggs well. Add milk, pumpkin and oil and mix until well combined. Whisk in pancake mix and spices until batter is smooth. If it seems a little too thick, you can add a little bit more milk to thin it out.
- Cook on lightly oiled griddle heated to 350°. Cook on one side until bubbles form on the top and then flip and cook another 1-2 minutes or until both sides are slightly golden brown.
Nutrition Facts : Calories 185 kcal, Carbohydrate 18 g, Protein 3 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 53 mg, Sodium 150 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 7 g, ServingSize 1 serving
PUMPKIN-RICOTTA PANCAKES WITH CHUNKY APPLE-RAISIN SAUCE
Steps:
- For the pancakes: Preheat the oven to 200 degrees F.
- In a large bowl, combine the flour, granulated sugar, baking powder, cinnamon and a pinch of salt. Make a hole in the center of the flour mixture and add the pumpkin, ricotta, milk, vanilla and egg yolks and mix gently to combine.
- In a medium bowl, combine the egg whites with a pinch of salt. Using a mixer or whisk, beat the egg whites until they hold stiff peaks and look very fluffy, like snowdrifts.
- Using a rubber spatula, scoop a third of the egg whites into the pumpkin batter and fold to gently combine. Repeat this process two more times until all the whites have been added. Do this gently but quickly ¿ the idea is to not squish the air out of the egg whites. This is the secret to keeping the pancakes fluffy!
- Place a griddle over medium-high heat. When the pan is hot, drop a pat or two of butter onto the griddle. Once melted, schmear the butter around and wipe up any excess with a paper towel.
- Using a 2-ounce ladle, spoon ladlefuls of batter onto the buttered griddle to create 3-inch pancakes. Let the pancakes cook until bubbles appear on the surface, burst, and then stay open ¿ this will take about 5 minutes. Flip the pancakes and cook the second side until golden brown. Re-butter the griddle and repeat until all the batter is gone or everyone is full. Hold the finished pancakes in the warm oven.
- For the compote: Melt the butter in a large saucepan over medium heat. Add the apples, cider, cinnamon stick, star anise and brown sugar. Bring to a boil and reduce to a simmer (BTB, RTS), then continue cooking until the liquid has reduced by half, 5 to 7 minutes.
- Add the maple syrup and raisins. Simmer for another 3 to 4 minutes or until slightly thickened. Remove from the heat and serve spooned over the pancakes, dusted with powdered sugar if desired. Try not to eat too many.
APPLE PANCAKES WITH CIDER SYRUP
Tender pancakes are filled with minced apple and raisin, and drizzled with apple cider syrup. They're wonderful in the summer or on a cool fall morning. -April Harmon, Greeneville, Tennessee
Provided by Taste of Home
Time 30m
Yield 6 pancakes (2/3 cup syrup).
Number Of Ingredients 19
Steps:
- In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter. , Pour batter by heaping 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top. Cook until the second side is lightly browned., Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and, if desired, additional butter.
Nutrition Facts : Calories 492 calories, Fat 6g fat (3g saturated fat), Cholesterol 116mg cholesterol, Sodium 605mg sodium, Carbohydrate 101g carbohydrate (58g sugars, Fiber 4g fiber), Protein 12g protein.
PUMPKIN PANCAKES WITH CINNAMON-APPLE TOPPING
When these pumpkin pancakes are on the griddle, people flock to the kitchen. Grab a spoon and top each stack with buttery, cinnamon-spiced apples. -Kami Button, Cheektowaga, New York
Provided by Taste of Home
Time 30m
Yield 8 pancakes (1 cup topping).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 459 calories, Fat 24g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 537mg sodium, Carbohydrate 54g carbohydrate (25g sugars, Fiber 3g fiber), Protein 11g protein.
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