QUICK AND EASY PUMPKIN PANCAKES
Steps:
- Gather the ingredients. Preheat an electric griddle to 375 F or heat a large frying pan over medium-high heat. Lightly grease if needed.
- Whisk together the baking mix, eggs, milk, pumpkin, sugar, cinnamon, and nutmeg until well-combined. Do not overmix. Let the batter rest for 10 minutes.
- Turn down the griddle to 350 F or the burner down to medium heat. Ladle 1/4-cupfuls of the batter onto the griddle. Cook until the edges of the pancakes start to set and bubbles start to form on the surface of the pancakes.
- Flip. Cook another 1 to 3 minutes until pancakes are golden brown on the other side. Repeat with the remaining batter.
- Serve immediately topped with butter, maple syrup , and shelled pumpkin seeds (if using).
Nutrition Facts : Calories 246 kcal, Carbohydrate 34 g, Cholesterol 67 mg, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, Sodium 562 mg, Sugar 12 g, Fat 9 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
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
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
BECKI'S PUMPKIN PANCAKES
My co-worker makes these every year for our holiday staff meeting. They are delicious and can be frozen.
Provided by looneytunesfan
Categories Breakfast
Time 15m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Mix the first 6 ingredients.
- In a seperate bowl, beat together the eggs, oil & water. Stir in buttermilk and canned pumpkin.
- Mix together dry & liquid ingredients. Pour onto hot griddle & cook until done. Sprinkle with confectioners sugar if desired.
Nutrition Facts : Calories 888.9, Fat 33, SaturatedFat 6.5, Cholesterol 221.3, Sodium 1618.2, Carbohydrate 119.6, Fiber 7.6, Sugar 16.6, Protein 28.7
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- On top of wet ingredients, add flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. Gently toss dry ingredients together before stirring into wet ingredients. Stir until smooth, but don’t overmix.
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