Fluffy Autumn Pun Cakes Pumpkin Pancakes Recipes
LIGHT AND FLUFFY PUMPKIN PANCAKES
These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine
Provided by Hopes in the kitchen
Categories Breakfast
Time 16m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 273, Fat 8.1, SaturatedFat 4.6, Cholesterol 64.8, Sodium 622.8, Carbohydrate 42.2, Fiber 2, Sugar 10.5, Protein 8
FLUFFY AUTUMN PUN-CAKES! ( PUMPKIN PANCAKES )
Make and share this Fluffy Autumn Pun-Cakes! ( Pumpkin Pancakes ) recipe from Food.com.
Provided by Juju Bee
Categories Breads
Time 25m
Yield 12 Pancakes
Number Of Ingredients 8
Steps:
- Mix first 3 ingredients in a medium bowl.
- Add the rest of the ingredients and mix until mostly smooth.
- Heat a skillet over medium heat and add a tablespoon of oil to the pan.
- Cook first side of pancake until edges are dry, and the center bubbles, then flip and cook until other side is golden brown.
- Serve with maple syrup, fruit preserves, cinnamon butter, or for an extra special treat smother with pumpkin pie dip (Recipe#25730) and top with a cinnamon brown sugar and chopped walnut struesel topping!
- YUM.
FLUFFY PUMPKIN PANCAKES
Crisp fall mornings call for cozy breakfasts, and these fluffy pumpkin pancakes are just the thing to warm you right up. Packed with pumpkin and a sprinkle of cinnamon and vanilla, they feel and taste special, but are quick to stir together. The buttermilk and pumpkin make the batter quite thick, but they will spread. Be sure to leave lots of room between the pancakes when cooking them.
Provided by Yossy Arefi
Categories breakfast, brunch, quick, pancakes, main course
Time 30m
Yield 12 to 14 (3 1/2-inch) pancakes
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 166 milligrams, Sugar 4 grams, TransFat 0 grams
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