PUMPKIN CINNAMON PANCAKES
"We have pancakes a lot at our house, so I like to look for variations on traditional recipes," notes Elizabeth Montgomery of Allston, Massachusetts. "Our daughter just loves the great taste of these moist pumpkin pancakes."
Provided by Taste of Home
Time 20m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the baking mix, brown sugar and cinnamon. In another bowl, combine the eggs, milk, pumpkin, oil and vanilla; stir into dry ingredients and mix well., Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with toppings as desired.
Nutrition Facts : Calories 333 calories, Fat 16g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 587mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 1g fiber), Protein 9g protein.
SIMPLE CINNAMON PUMPKIN PANCAKES
Simple Cinnamon Pumpkin Pancakes! So simple and deliciously sweet. Perfect treat for a cozy fall morning. Or dinner? Or both?
Provided by Pinch of Yum
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- Whisk the eggs, pumpkin, olive oil, brown sugar, almond milk, and Greek yogurt together until smooth.
- Add the whole wheat flour, baking powder, salt, and spices. Stir until just combined.
- Preheat a skillet or griddle to medium high heat. Pour 1/3 cup batter onto the hot griddle and let cook for 3-5 minutes until bubbles rise to the top and the edges look dry. Flip the pancakes and let cook for another 2-3 minutes. Remove and keep warm until ready to serve. Top with butter and maple syrup (or other ideas in the notes section below!) Keep leftovers in the fridge for a few days or freeze them to enjoy later.
Nutrition Facts : Calories 138 calories, Sugar 1 g, Sodium 117.9 mg, Fat 7.5 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 15 g, Fiber 2.2 g, Protein 4.7 g, Cholesterol 41.2 mg
PUMPKIN SPICED PANCAKES
Provided by Sandra Lee
Time 23m
Yield 2 servings
Number Of Ingredients 9
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.
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 WITH CINNAMON BROWN BUTTER
Good morning, indeed! These tender, moist pumpkin pancakes will make everyone wake up early. The cinnamon butter makes a flavor combo that is out of this world! -Courtney Shay, Gaithersburg, Maryland
Provided by Taste of Home
Time 30m
Yield 14 pancakes (1 cup butter).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 394 calories, Fat 24g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 612mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 3g fiber), Protein 9g protein.
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
PUMPKIN CINNAMON PANCAKES
An easy and very tasty treat for breakfast. The results taste like you put a lot more effort into it than the recipe requires. Prep and servings are guesses, by the way. I know it makes enough for my husband and myself, with a few pancakes left over. Enjoy!
Provided by jmelyn
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- For pecan syrup: Combine the maple syrup and pecans in a small microwave safe bowl.
- Heat in microwave until hot, about 25 seconds.
- Set the pecan syrup aside and keep warm.
- For pancakes: Whisk pancake mix, water, pumpkin, cinnamon and ginger in a medium bowl until just blended (do not overmix, the mixture should be lumpy).
- Spray a heavy griddle with nonstick spray and heat over medium heat.
- Spoon 2 Tbsp of batter onto griddle to form each pancake.
- Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook 2 minutes longer.
- Transfer pancakes to plate.
- Top with butter and serve with warm pecan syrup.
Nutrition Facts : Calories 231.3, Fat 7.3, SaturatedFat 0.7, Cholesterol 3.4, Sodium 226.1, Carbohydrate 40.8, Fiber 1.7, Sugar 24.6, Protein 2.6
CINNAMON SPICE PUMPKIN PANCAKES
A moist and flavorful breakfast treat. These pancakes will be darker and thicker than most, but also very fillling and satisfying. Feel free to adjust the amounts of spices to your liking (I like to add a lot of everything for extra spice).
Provided by sszz907
Categories Breakfast
Time 30m
Yield 15 pancakes, 3-6 serving(s)
Number Of Ingredients 18
Steps:
- Mix together the whole wheat flour, white flour, wheat germ, baking soda, salt, and spices in a bowl.
- In a seperate bowl, beat the eggs and mix in the pumpkin, milk, yogurt, vanilla, and honey.
- Add the dry mix to the wet a little bit at a time and mix well.
- Add in the pecan pieces and raisins.
- Heat up a frying pan and coat it in oil or cooking spray.
- Drop approximately 1/2 cup of the batter onto the pan for each pancake.
- Cook until bubbles appear at the top and the underside is brown, then flip over and cook until the other side is done.
- Serve hot with applesauce, maple syrup, honey, or plain (I like to sprinkle toasted pecans on top).
Nutrition Facts : Calories 586.4, Fat 16.6, SaturatedFat 4.5, Cholesterol 87.6, Sodium 704.2, Carbohydrate 92.5, Fiber 9.5, Sugar 14.9, Protein 19.8
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