Pumpkin Nut Pancakes Recipes
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 NUT PANCAKES
I love pumpkin pancakes, and the nuts add just the right texture. The yogurt makes the pancakes super fluffy. You can make plain pancakes and replace 1/2 the milk with yogurt--any flavor. You may need to adjust the milk if the batter is too stiff.
Provided by Rebecca McCright
Categories Pancakes
Time 35m
Number Of Ingredients 10
Steps:
- 1. Mix dry ingredients until well blended. Begin heating pan or griddle to medium heat.
- 2. Blend milk, yogurt, pumpkin,and eggs into dry ingredients. Fold in pecan pieces.
- 3. Pour small amount of oil or butter onto pan. Pan is ready for pancake batter when drops of water sizzle on the surface.
- 4. Using 1/4 cup measure, pour batter onto pan. Do not crowd the pan. Turn pancakes when top begins to bubble and edges are dry. (You may use a larger measure if you desire larger pancakes.)
- 5. Remove from pan and keep warm until serving. Serve with all the regular good stuff: butter, syrup, whipped cream.....
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