Pumpkin Pancakes With Lemony Sunshine Sauce Recipes

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AMAZING PUMPKIN PANCAKES FOR TWO



Amazing Pumpkin Pancakes for Two image

Packed with pumpkin and warming spices, these fluffy and perfect Pumpkin Pancakes might just be your new favorite fall breakfast.

Provided by Tracy

Categories     Breakfast

Time 20m

Number Of Ingredients 14

1 tablespoon white vinegar (*)
Scant 3/4 cup milk
1 cup (120g) all-purpose flour
2 tablespoons (25g) brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Generous pinch of nutmeg
1/4 teaspoon salt
1/2 cup (122g) pumpkin puree
1 large egg
1 tablespoon vegetable oil

Steps:

  • Before you start measuring out any of your other ingredients, add 1 tablespoon vinegar to a 3/4 cup measuring cup and fill the rest of the way with milk. Set aside to sour.
  • In a medium bowl, combine flour, brown sugar, baking powder, baking soda, spices, and salt. Whisk until well-combined.
  • In a small bowl, whisk together soured milk, pumpkin puree, egg, and vegetable oil.
  • Pour liquid into the flour mixture and use a spoon to stir until just combined. Do not over mix.
  • Heat a griddle to 350°F or skillet over medium heat and rub a stick of butter over the surface or grease with cooking spray. Drop heaping 1/3 cups of batter to the surface. If making in a skillet, you will need to make the pancakes in two batches.
  • Cook until bubbles form on the top of the pancakes and flip, making sure to cook all the way through-these pancakes will take slightly longer to cook than regular pancakes because of the pumpkin.
  • Top with butter and maple syrup, and enjoy!

Nutrition Facts : ServingSize 2 pancakes, Calories 427 kcal

PUMPKIN PANCAKES



Pumpkin Pancakes image

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

1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

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

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