PUMPKIN WALNUT PANCAKES
Pass the pure maple syrup with these pancakes! This makes about 14 pancakes, I suggest to make a double batter, after you taste these, you will see why lol! Use cake flour for these pancakes.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 23m
Yield 14 pancakes
Number Of Ingredients 13
Steps:
- In a medium bowl whisk together buttermilk, pumpkin puree, egg YOLKS, sugar, melted butter and vailla until well blended.
- Mix together flour, pumpkin pie spice, baking soda, baking powder and salt; add into the pumkin mixture and whisk until blended.
- In another bowl, with an electric mixer beat egg whites until soft peaks form; fold into batter.
- Lightly oil or butter a skillet over medium heat.
- Working in batches, pour about 1/3-cup batter into skillet, and cook until bubbles form on top (about 1-1/2 minutes).
- Turn pancakes over and cook until brown (about 1 minute).
- Transfer the pancakes to a plate and sprinkle with nuts, and serve with syrup.
- Delicious!
Nutrition Facts : Calories 167.2, Fat 9.2, SaturatedFat 3.1, Cholesterol 70, Sodium 297.4, Carbohydrate 17.1, Fiber 1.1, Sugar 5.4, Protein 4.7
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
PUMPKIN-WALNUT FLAPJACKS
Categories Mixer Nut Vegetable Breakfast Brunch Kid-Friendly Quick & Easy Walnut Spice Pumpkin Fall Pan-Fry Healthy Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 14
Number Of Ingredients 14
Steps:
- Whisk buttermilk, pumpkin, egg yolks, sugar, and vanilla in medium bowl to blend; whisk in melted butter. Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in large bowl to blend. Add dry ingredients to buttermilk mixture and whisk to combine.
- Using electric mixer, beat egg whites in medium bowl until soft peaks form. Fold whites into batter.
- Lightly oil or butter heavy large skillet set over medium heat. Working in batches, pour batter by 1/3 cupfuls onto skillet; cook until bubbles form on top, about 1 1/2 minutes. Turn flapjacks over and cook until second sides brown, about 1 minute. Transfer flapjacks to plates. Sprinkle with nuts. Serve with syrup.
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