PUMPKIN SPICE PANCAKES
Delicious and fluffy pumpkin pancakes that are sure to be a hit at breakfast!
Provided by Alyssa Rivers
Categories Breakfast Main Course
Time 30m
Number Of Ingredients 12
Steps:
- In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
- In another bowl or liquid measuring cup, whisk milk, pumpkin, egg and vegetable oil together.
- Combine wet ingredients to the dry ingredients. The batter may still be lumpy and that is ok.
- Heat your skillet to medium. Once it is heated, spray with cooking spray and add 1/3 cup batter to the center of the pan. (I kind of spread the batter out a bit with my measuring cup). Once bubbles form at the surface of the pancake, flip over carefully with a spatula. And let the other side turn golden brown a couple of minutes more. Repeat with the rest of the batter greasing when needed.
- Serve with maple syrup, cinnamon sugar, and/or whipped cream if desired.
Nutrition Facts : Calories 146 kcal, Carbohydrate 21 g, Protein 4 g, Fat 5 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 97 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
PUMPKIN SPICE PANCAKES
Pumpkin Spice Pancakes make the best fall breakfast. Thick, fluffy, and filled with cozy spices, these pancakes are simple to make and so delicious!
Provided by Gayle
Categories Breakfast
Time 20m
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
- In a large bowl, whisk brown sugar, pumpkin, milk, egg, vanilla, and coconut/vegetable oil until smooth.
- Stir flour mixture into pumpkin mixture until just combined. Be careful not to overmix, as a few flour streaks are OK!
- In a large skillet or griddle, melt 1 tablespoon of butter over medium heat. Pour batter by ¼ cupful onto skillet and cook until edges are set, about 3-4 minutes. Flip and cook until browned, about 1-2 minute. Repeat process with rest of butter and pancakes.
- Serve immediately with butter and maple syrup, if desired.
Nutrition Facts : ServingSize 1 pancake, Calories 149 kcal, Carbohydrate 25 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 210 mg, Fiber 1 g, Sugar 7 g
PUMPKIN SPICE PANCAKES
Steps:
- Combine the pancake mix with 3/4 cup cold water in a large mixing bowl and whisk until just combined. Add the pumpkin puree and pie spice and whisk until well incorporated. For each pancake, spoon 2 tablespoons of the batter onto a preheated griddle or nonstick skillet. Cook 2 minutes or until bubbles appear, then turn the pancakes and cook for 2 minutes longer. Transfer the pancakes to a plate and serve with maple syrup and butter (or pumpkin spice compound butter).
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
PUMPKIN SPICE PANCAKES
Fall means changing up your pancake routine.
Provided by Pam Lolley
Time 45m
Number Of Ingredients 12
Steps:
- Whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl. Set aside.
- Whisk together eggs, buttermilk, pumpkin, and vanilla in a medium bowl. Gradually stir buttermilk mixture into flour mixture until just combined. Gently stir in melted butter until just combined (mixture will be lumpy). Let stand 5 minutes.
- Heat a griddle or large skillet over medium. Reduce heat to medium-low; lightly grease griddle with butter. Working in batches, pour about ¼ cup batter per pancake onto griddle. Cook until tops have a few bubbles and edges look dry and cooked, 3 to 4 minutes. Flip pancakes; cook until puffed and thoroughly cooked, 3 to 4 minutes. Transfer to a plate; repeat process with remaining batter. Serve immediately with maple syrup and butter.
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
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