Marina Polvays Pumpkin Pancakes Recipes
MARINA POLVAY'S PUMPKIN PANCAKES
Provided by Craig Claiborne
Categories breakfast, dinner, main course, side dish
Time 55m
Yield 30 pancakes
Number Of Ingredients 11
Steps:
- Place all ingredients except oil in container of food processor or electric blender and blend thoroughly. Pour and scrape mixture into a mixing bowl and let stand 30 minutes.
- Heat nonstick griddle or skillet and brush lightly with oil. Spoon or ladle about 2 tablespoons of the batter at a time onto the hot surface, spacing pancakes about 2 inches apart. Each pancake should be about 3 inches in diameter. Cook over moderate heat until lightly browned on one side, about 1 1/2 minutes. Cooking time will depend on intensity of heat. Turn and cook on other side until lightly browned, about 1 minute. Continue making pancakes with remaining batter.
- Serve plain with sliced turkey or ham, or as a dessert lightly sprinkled with confectioners' sugar.
Nutrition Facts : @context http, Calories 50, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 68 milligrams, Sugar 2 grams, TransFat 0 grams
PUMPKIN PANCAKES
Celebrate Fall by whipping up these delicious pumpkin pancakes. They are light, fluffy, and full of pumpkin spice flavor. Top them with whip cream and maple syrup for a decadent and easy breakfast everyone will love!
Provided by Jeri
Categories Breakfast
Time 20m
Number Of Ingredients 11
Steps:
- Preheat griddle to 350 degrees Fahrenheit. Combine the flour, baking powder, pumpkin pie spice, and salt in a medium mixing bowl. Mix with a whisk until blended.
- In a second bowl, combine the milk, pumpkin purée, maple syrup, eggs, vegetable oil (or melted butter), brown sugar, and vanilla extract. Whisk until thoroughly blended. Pour the wet ingredients into the dry ingredients, and whisk just until combined. Some small lumps remaining are okay. Let the batter rest for 5 minutes.
- Once the griddle is heated (a drop of water will start to sizzle), it's time to start making pancakes. Again, lightly oil your griddle if you need to.
- Using a ⅓ measuring cup, scoop the pancake batter onto the griddle. Use the bottom of the measuring cup to spread the batter and make the pancake bigger. Cook for about 2 minutes, or until small bubbles start to form on the pancake and the edges start to dry out. Flip each pancake and cook for an additional 1 minute. They should be lightly browned.
- Repeat with the remaining batter until all the pancakes are made. Serve warm immediately with your favorite toppings of whipped cream and maple syrup, or keep warm in the oven until you are ready to use.
- Enjoy!
Nutrition Facts : Calories 255 kcal, Fat 8.7 g, SaturatedFat 5 g, Cholesterol 56 mg, Sodium 346 mg, Carbohydrate 36.7 g, Fiber 1.6 g, Sugar 14.2 g, Protein 8.5 g, ServingSize 1 serving
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
ALMOST MARTHA'S PUMPKIN PANCAKES (MILK-FREE)
I adapted this recipe from one created by Martha Stewart. Too keep them fluffy, go with the lesser amount of pumpkin (which just offers a hint of pumpkin flavor) and use all-purpose flour. But if you like them more pumpkin-y or prefer a dense pancake, feel free to increase the pumpkin and / or go with a heartier flour blend.
Provided by Dairy-Free Foodie
Categories Breakfast
Time 20m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Into a medium sized bowl, sift together the flour, baking powder, spices, and salt.
- In a separate bowl, combine the sugar, pumpkin, oil, and egg until homogenous.
- Stir in the milk alternative, followed by the flour mixture. Stir until just combined; no need to overmix, a few lumps are okay.
- Set that aside and heat a wee bit of oil in a skillet over medium or medium-low heat (depending on how finicky your stove is).
- Scoop about 1/4 cup of batter per pancake into the skillet and cook for roughly 3 minutes per side, give or take. The tops of the pancake will have bubbles breaking at the surface when it is time for that first flip.
- Serve topped with leftover cranberry sauce (as I did), pumpkin butter, or the traditional maple syrup.
- This batter also works well for waffles.
Nutrition Facts : Calories 252.9, Fat 8.5, SaturatedFat 1.4, Cholesterol 52.9, Sodium 348.3, Carbohydrate 38.4, Fiber 1.3, Sugar 7, Protein 5.8
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