Easy Pumpkin Pancakes With Pancake Mix Recipes

Steps:

• Mix together dry ingredients.
• Combine milk, eggs, margarine and pumpkin. Stir into dry ingredients until just blended.
• Pour about 1/3 cup on to a hot griddle. Cook until top bubbles and turn and cook other side.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a muffin tin with cooking spray.
• Combine pancake mix, pumpkin puree, milk, confectioners' sugar, and ginger in a large bowl. Spoon into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 12 minutes. Transfer to a wire rack to cool.
• Whisk confectioners' sugar and milk together until smooth. Drizzle glaze over muffins.

Steps:

• Combine pancake mix, cinnamon and nutmeg in a bowl.
• Add water and pumpkin mix and stir until smooth (add more water as necessary to make thinner pancakes).
• Add raisins and stir (If you are making pumpkin faces, place raisins on moist batter as soon as you pour your batter on the griddle).
• Spray griddle lightly with cooking spray.
• Pour 1/4 cup batter for each pancake onto hot griddle
• Turn pancakes when edges are cooked and small bubbles start to form.
• Turn only once.

Steps:

• Wisk all ingredients together until combined. Do not overstir.
• Heat lightly greased griddle or skillet over medium heat.
• Pour or scoop batter onto griddle, apx 1/4 cup per pancake. Brown on both sides.
• Serve hot!

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.

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.

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.

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.

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.

Steps:

• Whisk flour, sugar, baking powder, spices and salt in a bowl.
• In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
• Fold mixture into dry ingredients.
• Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
• Cook pancakes about 3 minutes per side. Serve with butter and syrup.
• Makes about six 6-inch pancakes.