Pumpkin Butter Pancakes Recipes

Steps:

• Whisk flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl. Whisk in buttermilk, pumpkin, oil, eggs, and vanilla extract until well blended.
• Spray a large nonstick griddle or skillet with cooking spray. Heat over medium heat.
• Pour batter by scant 1/3 cupfuls into the hot skillet, working in batches. Cook until bubbles form on the surface of pancakes and bottoms are lightly browned, about 1 1/2 minutes per side. Repeat with remaining batter, spraying the skillet with cooking spray between batches as needed. Serve warm.

Steps:

• Pecan Syrup Preparation:
• Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm.
• Pancake Preparation:
• In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).
• Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.

Steps:

• In a medium bowl mix all ingredients together and pour onto a hot griddle. This will make a thin pancake be careful not to burn.

Steps:

• Combine flour, brown sugar, soda, cinnamon, powdered ginger, nutmeg and salt in a large mixing bowl.
• In a separate bowl, combine egg, milk pumpkin, yogurt and butter until well blended.
• Add wet to dry, stirring just until evenly moistened.
• Cook on nonstick griddle over medium heat until edges look dry – about 2 to 3 minutes per side.
• Serve with ginger butter and real maple syrup.
• To make the ginger butter, simply cream the chopped candied ginger into the butter, then chill before serving.

Steps:

• In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in pecans., In a small bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with cinnamon butter.