Pumpkin Pancakes With Cinnamon Brown Butter Recipes

FLUFFY PUMPKIN PANCAKES

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.

PUMPKIN PANCAKES WITH CINNAMON BROWN BUTTER

Steps:

• 1. In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon, and nutmeg. Remove from the heat, stir in pecans.
• 2. In a small bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened.
• 3. Drop batter by 1/4 cupfuls onto a greased hot griddle, turning when bubbles form on top. Cook until the second side is golden brown. Serve with brown butter.

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 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.

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.