Bacon Pumpkin Griddle Cakes Recipes

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BACON PUMPKIN GRIDDLE CAKES



Bacon Pumpkin Griddle Cakes image

Appetizers ready in 25 minutes! Enjoy these wonderful mini bacon and pumpkin pancakes topped with sour cream.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 24

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter or margarine, melted, or vegetable oil
1 egg, slightly beaten
10 slices bacon, crisply cooked, crumbled
1/2 cup sour cream
1/3 cup chopped green onions

Steps:

  • In large bowl, mix flour, cornmeal, sugar, baking soda, baking powder and salt. In medium bowl, mix milk, pumpkin, butter and egg with wire whisk until blended. Add pumpkin mixture to flour mixture, stirring just until moistened. Stir in half of the crumbled bacon.
  • Heat griddle or skillet over medium heat (350°F). Grease with vegetable oil or shortening. (Surface is ready when drops of water jump around.) For each pancake, spoon 1 rounded tablespoon batter onto hot griddle. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until golden brown. To serve, top with sour cream, green onions and remaining bacon.

Nutrition Facts : Calories 94, Carbohydrate 11 g, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 189 mg

GRIDDLE CORN CAKES



Griddle Corn Cakes image

"This is a downsized version of a recipe that belonged to my husband's mother and has been in their family for 80 years," shares Myrna Gerson of Staten Island, New York. "My husband and I got married 30 years ago, and I've been making these griddle cakes ever since."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

3/4 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 can (8-1/4 ounces) cream-style corn
3 tablespoons 2% milk
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, corn, milk and vanilla; stir into dry ingredients just until moistened. , Drop batter by 1/4 cupfuls onto a hot nonstick griddle. Cook for 4-5 minutes on each side or until golden brown.

Nutrition Facts : Calories 359 calories, Fat 4g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 792mg sodium, Carbohydrate 72g carbohydrate (18g sugars, Fiber 3g fiber), Protein 11g protein.

PUMPKIN GRIDDLE CAKES



Pumpkin Griddle Cakes image

Make and share this Pumpkin Griddle Cakes recipe from Food.com.

Provided by Evie3234

Categories     Breakfast

Time 30m

Yield 12 griddle cakes

Number Of Ingredients 10

1 cup cornmeal
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cooked mashed pumpkin (mashed as fine as possible)
1/3 cup water
1 egg, beaten
2 tablespoons melted butter (, browned)
butter (for frying)
maple syrup, to serve (optional)

Steps:

  • Mix cornmeal,sugar, salt and soda in a large bowl.
  • Add the mashed pumpkin, water and egg, and mix well.
  • Stir in the melted butter.
  • Grease a stove-top griddle or heavy frypan and heat until very hot.
  • Drop heaping tablespoons of batter onto the griddle or pan and fry until lightly browned, turning once.
  • Serve with maple syrup, if liked.

Nutrition Facts : Calories 65.5, Fat 2.7, SaturatedFat 1.4, Cholesterol 22.7, Sodium 173, Carbohydrate 9.3, Fiber 0.8, Sugar 1.3, Protein 1.4

POPULAR PUMPKIN GRIDDLE CAKES



Popular Pumpkin Griddle Cakes image

The perfect fall breakfast! Recipe from Stonyfield Farm website. FYI. . .I usually have to add extra milk or water to thin my batter out. Also, I have subbed Splenda for the sugar and flavored yogurt for the plain yogurt with great success.

Provided by januarybride

Categories     Breakfast

Time 25m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 12

2 cups unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon cinnamon (I suggest increasing this to 1 tsp)
1/2 teaspoon vanilla (I suggest increasing this to 1 tsp)
1/4 teaspoon nutmeg (optional)
3 eggs
1 cup plain yogurt
3/4 cup milk
1 cup canned pumpkin

Steps:

  • In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices.
  • In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree; mix well.
  • Pour the egg mixture into the flour mixture and stir until just blended.
  • Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake.
  • Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.

Nutrition Facts : Calories 312.6, Fat 5.3, SaturatedFat 2.5, Cholesterol 102.6, Sodium 903, Carbohydrate 55.9, Fiber 2.4, Sugar 20.1, Protein 10.3

PUMPKIN GRIDDLE CAKES



Pumpkin Griddle Cakes image

Just what you need when the morning air starts to get chilly. Mmmmmm, nothing better! Be sure to use REAL maple syrup. These turn out best when cooked on a cast iron griddle, as it maintains a constant heat.

Provided by Lori Loucas @jostlori

Categories     Pancakes

Number Of Ingredients 11

2 cup(s) flour
2 tablespoon(s) sugar
4 teaspoon(s) baking powder
1 teaspoon(s) salt
1 teaspoon(s) cinnamon
1 1/2 cup(s) milk
1 1/2 cup(s) canned pumpkin
4 eggs, separated
1/4 cup(s) unsalted butter, melted
butter, for spreading
pure maple syrup, warmed

Steps:

  • Sift together the dry ingredients. In a separate bowl, combine the milk, pumpkin, egg yolks, and melted butter.
  • Stir the wet ingredients into the dry ingredients. Do not overstir - stir just until blended. Beat egg whites until stiff. Fold them into the batter.
  • Heat a lightly greased griddle. Pour 1/2 cup of batter onto griddle. When the top gets bubbly, flip the griddle cake. Cook until the bottom is lightly browned. Continue with remaining batter, keeping finished griddle cakes in a warm oven.
  • Serve with butter and the warmed maple syrup.

APPLE-CHEDDAR PANCAKES WITH BACON



Apple-Cheddar Pancakes with Bacon image

After tasting a scrumptious grilled apple and cheese sandwich, I decided to try the same flavors with pancakes. The idea of adding bacon came from my bacon-fanatic sister. -Kim Korver, Orange City, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 16 pancakes.

Number Of Ingredients 7

2 large eggs
1 cup 2% milk
2 cups biscuit/baking mix
8 bacon strips, cooked and crumbled
2 large apples, peeled and shredded
1-1/2 cups shredded cheddar cheese
Butter and maple syrup, optional

Steps:

  • In a large bowl, whisk eggs and milk until blended. Add biscuit mix and bacon; stir just until moistened. Fold in apples and cheese., Lightly grease a griddle; heat over medium heat. Drop batter by 1/4 cupfuls onto griddle, spreading batter with the back of a spoon as necessary. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup.

Nutrition Facts : Calories 303 calories, Fat 16g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 685mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 1g fiber), Protein 13g protein.

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