Fluffy Autumn Pun Cakes Pumpkin Pancakes Recipes

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.

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.

Steps:

• Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.
• In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)
• Coat skillet with 1 teaspoon vegetable oil over medium heat.
• Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.

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.

Steps:

• In a saucepan, combine the syrup ingredients.
• Bring to a boil over medium heat, stirring occasionally.
• Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
• Let stand for 30 minutes before serving.
• For pancakes: combine the dry ingredients in a bowl.
• In another bowl, whisk the egg yolks, milk, pumpkin, and oil.
• Stir into dry ingredients just until moistened.
• In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
• Pour batter by 1/4 cupfuls onto a hot greased griddle.
• Turn when bubbles form on top of pancakes.
• Cook until second side is golden.
• Serve with syrup.

Steps:

• preheat a skillet over medium heat.
• Coat with oil or cooking spray Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
• Blend ingredients together.
• Combine remaining ingredients in a small bowl.
• Mix in the dry ingredients with the wet ingredients and blend until smooth.
• Pour the batter into the skillet to form 5-inch circles (1/4 cup portions).
• When the batter stops bubbling and edges begin to harden, flip the pancakes.
• They should be dark brown.
• This will take about 1 to 2 minutes.
• Flip the pancakes and cook the other side for the same amount of time, until dark brown.

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:

• 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:

• 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:

• Coat a griddle or skillet with cooking spray. Warm over medium heat.
• Stir all ingredients until blended.
• Pour slightly less than 1/4 cupfuls onto hot griddle or skillet. Cook until edges are dry. Turn, cook until golden.
• Yields about 18 pancakes total, 3 pancakes per serving.