Pumpkin Pancakes With Lemony Sunshine Sauce Recipes

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CHEF JOHN'S PUMPKIN PANCAKES



Chef John's Pumpkin Pancakes image

This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices!

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 1h

Yield 6

Number Of Ingredients 16

2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
1 egg
1 ½ cups milk
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon vegetable oil

Steps:

  • Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.
  • In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)
  • Coat skillet with 1 teaspoon vegetable oil over medium heat.
  • Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 46 g, Cholesterol 35.9 mg, Fat 7.9 g, Fiber 2.7 g, Protein 7.9 g, SaturatedFat 2 g, Sodium 703.6 mg, Sugar 11 g

PUMPKIN PANCAKES



Pumpkin Pancakes image

Use up your leftover canned pumpkin puree to make these Pumpkin Pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 8 to 10 pancakes

Number Of Ingredients 13

1 1/4 cups unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg, preferably freshly grated
Pinch of ground cloves
1 cup milk
6 tablespoons pumpkin puree
2 tablespoons butter, melted, plus more for skillet and serving
1 egg
Pure maple syrup, for serving

Steps:

  • Whisk flour, sugar, baking powder, salt, and spices in a bowl.
  • In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients.
  • Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.

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