Popular 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

PUMPKIN SHEET CAKE



Pumpkin Sheet Cake image

This cake is great for potlucks!

Provided by Sandy Rowe

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 20

Number Of Ingredients 14

1 (15 ounce) can canned pumpkin puree
2 cups white sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 (3 ounce) package cream cheese
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 ¾ cups confectioners' sugar
3 teaspoons milk
1 cup chopped walnuts

Steps:

  • In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
  • In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
  • In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.

Nutrition Facts : Calories 362 calories, Carbohydrate 42.8 g, Cholesterol 49.5 mg, Fat 20.4 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 282.9 mg, Sugar 31.3 g

GRIDDLE CAKES



Griddle Cakes image

Over time I had developed a vague impression that griddle cakes (as opposed to pancakes) was made with cornmeal. I don't know if that is an accurate definition or not, but these are the griddle cakes that I came up with when I tried to make some. They are very good served with syrup or honey.

Provided by MsLizze

Categories     Breakfast

Time 30m

Yield 10 cakes

Number Of Ingredients 8

1/2 cup flour
1 teaspoon salt
3 teaspoons baking powder
1 tablespoon brown sugar
1 1/2 cups Jiffy corn muffin mix
2 eggs, beaten
1 1/2 cups skim milk
4 tablespoons butter, melted

Steps:

  • Lightly grease a heavy nonstick pan (i.e. spray with non-stick cooking spray), and start heating it at medium-high heat.
  • Sift together the dry ingredients in one bowl.
  • In a separate bowl, combine the eggs, milk, and butter.
  • Now combine the dry and wet ingredients together, stirring just enough to moisten the dry ingredients. Do not worry about getting rid of all of the lumps. (It is important to combine the dry and wet ingredients separately, and then combine them together to reduce the amount of time that the gluten in the flour has to toughen up.).
  • Pour the batter onto the hot pan in about 4" circles.
  • Flip the cakes when they get bubbly on the one side.
  • Continue cooking until the bottom browns. I usually peek by pulling up the edge with a spatula.
  • If the griddle cakes are cooking too fast, reduce the heat.
  • Never flip the griddle cakes more than once as this will make them heavy.
  • Serve the griddle cakes immediately even if this means that people have to eat at different times because there are not enough to go around when the first batch comes off of the griddles.

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

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

RAISED GRIDDLE CAKES



Raised Griddle Cakes image

This is a very old-fashioned version of cornmeal pancakes which rise overnight. It came to our family via my great grandmother and dates back to the mid 1870s. The cornmeal gives these pancakes a tiny hint of fried mush, a splendid treat that exceeds my patience to make.

Provided by TBURRISS

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time P1DT48m

Yield 6

Number Of Ingredients 9

1 cup white cornmeal
2 cups boiling water
2 cups all-purpose flour
2 cups milk
2 teaspoons yeast
1 tablespoon brown sugar
2 eggs
1 teaspoon salt
¼ teaspoon baking powder

Steps:

  • In a large bowl, stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm but not hot, stir in the flour, sugar, milk and yeast. Cover, and let rise overnight in the refrigerator.
  • In the morning, mix in the eggs, baking powder and salt. If the batter seems too thin, add more cornmeal to thicken it up. If desired, set aside a cupful of batter for the next morning's batch of griddle cakes (see Cook's Note).
  • Heat a lightly oiled griddle over medium heat. Spoon pancakes onto the hot griddle, and cook until browned on each side. Serve at once with butter and syrup.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 54.1 g, Cholesterol 68.5 mg, Fat 4.5 g, Fiber 2.9 g, Protein 11.2 g, SaturatedFat 1.7 g, Sodium 470.9 mg, Sugar 6.4 g

FAVORITE GRIDDLE CAKES



Favorite Griddle Cakes image

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

Provided by Lise in Indiana

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 -2 tablespoon sugar
1 cup milk
1 egg
2 tablespoons vegetable oil or 2 tablespoons melted butter

Steps:

  • Preheat a large iron skillet, or a griddle over medium heat. When ready to cook cakes, the pan/griddle should be hot enough to cause a few drops of water to dance on the surface,.
  • Whisk together dry ingredients in a small bowl. In another medium bowl, beat egg and add milk and oil/butter, and mix to combine.
  • Add dry ingredients to the liquid ingredients, stirring just untill all the flour is moistened. Batter will be a bit lumpy.
  • Lightly spray pan/griddle with non-stick spray. Portion batter in 1/4 to 1/3 cup cakes onto pan/griddle.
  • Bake on this side till a few bubbles appear on the surface. Flip and bake the second side for another minute or two till golden brown.
  • Keep baked griddle cakes warm in a warm oven till all cakes are baked, Serve with butter and warmed maple syrup.
  • Small fruits, such as bluberries, raspberries, chopped strawberries, diced peaches, even raisins, chopped pecans, and the like, can be added to the cakes while the first side is browning. Flip carefully and finish baking.
  • For pineapple griddle cakes, add a 1/2 cup drained crushed pineapple to the batter, bake as directed, and serve with warmed honey.

Nutrition Facts : Calories 273.2, Fat 10.6, SaturatedFat 2.7, Cholesterol 55, Sodium 611.5, Carbohydrate 36.7, Fiber 1.1, Sugar 3.3, Protein 7.6

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Top Asked Questions

What are griddle cakes?
These griddle cakes, also known as svele in Norway, are made with sugar, butter, kefir or buttermilk, flour, and baking soda. They are traditionally served with brown cheese, jam, or sour cream, but berries and fruit are excellent as well. These are not your ordinary griddle cakes.
What kind of Pan do you use for pumpkin cake?
This pumpkin cake is sure to impress with its moistness and spicy flavor. This recipe is for a sheet cake, but reviewers have used different types of pans and they all work — a fan favorite is the Bundt pan. Top with your favorite cream cheese frosting or vanilla buttercream.
What are some recipes that use pumpkin?
These recipes include classic desserts like pumpkin pie and pumpkin roll as well as tasty savory options like pumpkin chili and pumpkin lasagna. Scroll through to find irresistible recipes that will have you eating pumpkin for every meal this fall.
How to cook pancakes on an electric griddle?
Heat an electric griddle on medium or place a large skillet over medium heat and lightly slick it with butter. Ladle enough batter onto the griddle or skillet to make several 6-inch (15-cm) round pancakes. Cook just until bubbles appear on the surface and the bottoms are golden brown, about 2 minutes.

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