QUICK AND EASY PUMPKIN PANCAKES
I make these delicious pancakes for my family usually between Halloween and Thanksgiving, although they are welcome any time. Serve with warm maple syrup.
Provided by Matt Lenell
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 190 calories, Carbohydrate 31.9 g, Cholesterol 48.9 mg, Fat 4.9 g, Fiber 4.6 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 493.4 mg, Sugar 8.4 g
EASY PUMPKIN PANCAKES
Threw this together for my family for Thanksgiving breakfast and it was a hit. The boys asked if it was pumpkin pie! If desired, you can add chocolate chips after pancakes are poured onto the skillet, pat them with a bit of batter so they don't stick when turned.
Provided by MeriB
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 30.7 g, Cholesterol 41.1 mg, Fat 2.3 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 1 g, Sodium 285.8 mg, Sugar 3.7 g
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 PANCAKES
Provided by Food Network
Time 45m
Yield 15 servings
Number Of Ingredients 13
Steps:
- Add all of the ingredients, except the oil, to a large bowl. Mix well, then slowly whisk in the oil until completely incorporated.
- Mix the all-purpose flour, the cake flour and the baking powder together in a large bowl.
- Heat a large skillet over medium-low heat. Add the desired amounts of batter to the skillet and cook
- until bubbles appear on the top of the pancake. Turn and cook on the other side. Repeat with the remaining batter. Arrange the pancakes on a serving platter and serve.
EASY PUMPKIN PANCAKES
Make and share this Easy Pumpkin Pancakes recipe from Food.com.
Provided by Gloworm6
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 340.8, Fat 10.8, SaturatedFat 3.1, Cholesterol 56.6, Sodium 707.6, Carbohydrate 51.6, Fiber 1.9, Sugar 5.5, Protein 9.6
THE BEST PUMPKIN PANCAKES RECIPE BY TASTY
Here's what you need: flour, sugar, baking powder, baking soda, salt, milk, butter, vanilla, egg, pumpkin puree
Provided by Miriam Blanar
Categories Breakfast
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine together the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large-sized bowl.
- Make a well in the centre and whisk in the milk, slightly cooled melted butter, vanilla and egg. Whisk in the pumpkin puree until smooth.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan.
- Pour 1⁄4 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
- Serve with your choice of topping.
Nutrition Facts : Calories 232 calories, Carbohydrate 35 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, Sugar 6 grams
PUMPKIN PANCAKES
Easy to make and delicious. I made these for my kids when I had some left over canned pumpkin. Great warm breakfast in the fall. If you're feeling really creative, you can even make them in the shape of little pumpkins and put eyes, nose and mouth on them with raisins! The kids love them, and so do the adults!!!
Provided by Leahcooks
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
CORNY PUMPKIN PANCAKES
Use that pumpkin while it is still fresh! These gluten-free pumpkin and corn pancakes taste great! They can be served with butter and syrup. I like to serve them with applesauce!
Provided by sueb
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium heat; prepare with cooking spray.
- Stir pumpkin, soy milk, corn, eggs, and onion together in a bowl; add rice flour, baking, powder, and cinnamon and stir until well blended.
- Drop mixture by desired portions onto preheated pan. Cook until lightly golden on the bottom, about 3 minutes. Flip cakes and continue cooking until the bottom is lightly golden, about 3 minutes more. Repeat cooking in batches until batter is completely used.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 47.7 g, Cholesterol 93 mg, Fat 4.5 g, Fiber 2.9 g, Protein 9.1 g, SaturatedFat 1.1 g, Sodium 189.9 mg, Sugar 4.9 g
HELEN'S PRICELESS PUMPKIN PANCAKES
Wonderful recipe by Grandma Helen that Maria loves! Serve with syrup.
Provided by Montana Mike
Categories Breakfast and Brunch Pancake Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.
- Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Add flour mixture to buttermilk mixture and whisk to combine.
- Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into buttermilk-flour mixture to form pancake batter.
- Heat a lightly oiled griddle or skillet over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 446.1 calories, Carbohydrate 58.4 g, Cholesterol 219.6 mg, Fat 17.8 g, Fiber 2.3 g, Protein 13.4 g, SaturatedFat 9.4 g, Sodium 991.3 mg, Sugar 18.4 g
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