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.
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
HEALTHY PUMPKIN PANCAKES
Made with whole grains and yogurt, these low-calorie, healthy pumpkin pancakes are easy to make, thick, fluffy, and packed with fall spices!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 25m
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together the Greek yogurt and milk. Set aside and let rest for 5 minutes.
- In a small bowl or saucepan, melt the butter. Set aside to cool.
- In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
- To the bowl with the rested milk and yogurt, add the pumpkin puree, eggs, maple syrup, and vanilla. Whisk until well blended. Whisk in the melted, cooled butter.
- Make a well in the center of the dry ingredients. Carefully pour in the wet ingredients. With a wooden spoon or rubber spatula, stir very gently, just until the flour disappears. The mixture will look lumpy. Let rest while the skillet preheats.
- To cook: If you'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F and line a baking sheet with parchment paper. Preheat an electric griddle to 350 degrees F, or heat a large, nonstick skillet or cast iron skillet over medium low. Wait several minutes to allow the skillet fully preheat.
- Melt a little butter on the skillet, or coat with nonstick spray (some nonstick surfaces may not need any butter/spray at all). Scoop the batter by scant 1/4 cupfuls, leaving room for the pancakes to spread. Let cook on the first side until bubbles form on top and the edges of the pancakes look dry, about 4 minutes. Flip and cook on the other side, until the pancakes are golden and cooked through, about 2 to 3 minutes more. Adjust the heat as you go if the outsides begin to darken too quickly, before the insides are cooked through.
- Repeat with remaining pancakes, adding more butter or nonstick spray to the skillet as needed and keeping the pancakes warm in the oven between batches as desired. Serve hot, with desired toppings.
Nutrition Facts : ServingSize 1 pancake (of 10), Calories 133 kcal, Carbohydrate 21 g, Protein 6 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 40 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 2 g
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
MORNING GLORY PANCAKES
These pancakes were inspired by the popular Morning Glory muffins. They are fluffy and delectable without all the oil, but they have the same carrot, fruit and nut flavors.- Kurt Wait, Redwood City, California
Provided by Taste of Home
Time 30m
Yield 8 pancakes.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients. In another bowl, whisk egg, egg white, buttermilk and oil; stir into dry ingredients just until moistened. Stir in carrots, pineapple, apple and walnuts., Coat a griddle with cooking spray; heat over medium heat. Pour batter by heaping 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Nutrition Facts : Calories 282 calories, Fat 10g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 574mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
GOOD-MORNING PANCAKES
These are the best; we sometimes have them for supper too. They're fairly thick, but light and very tasty. The recipe makes lots, but my Norwegian background gives me a love for leftover pancakes spread with butter and brown sugar. Yum!
Provided by Lennie
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- You can do this the night before, or just before cooking: combine the dry ingredients in a large bowl.
- If doing the night before, cover and leave on the counter.
- You can also do this the night before, or just before cooking: in a small bowl, beat the eggs then stir in the milk and oil, and vanilla if using.
- If doing this the night before, cover and store in the fridge.
- When ready to cook, pour the liquid mixture (stir well again if taking it straight from the fridge) into the flour mixture; stir quickly with a fork until the ingredients are moistened but the batter is still lumpy.
- Lightly grease a frying pan with a lid, like an electric frying pan.
- Pour the batter on to the hot surface-- about a quarter of a cup for each pancake.
- Cover and cook until the surface loses its wet look and bubbles have formed.
- Flip the pancakes over and cook, uncovered, about two or three minutes longer, or until the underside is browned.
- Keep warm in a low oven until all pancakes are cooked.
- Makes approximately 24 pancakes; should serve four to six with leftovers; we love leftover pancakes at my house.
- Best served with warmed real maple syrup, although I am also a big fan of blueberry syrup.
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