Pumpkin Pancakes With Pancake Mix Recipes

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PUMPKIN PANCAKES WITH PANCAKE MIX



Pumpkin Pancakes With Pancake Mix image

You'll only need 4 ingredients to make these Pumpkin Pancakes with Pancake Mix. Perfect for a fall breakfast with the family!

Provided by The Ashcroft Family Table

Categories     Breakfast

Time 25m

Number Of Ingredients 6

3 cups buttermilk pancake mix
3 cups cold water
1 cup pumpkin puree
2 teaspoons pumpkin pie spice
1 cup maple-flavored syrup
5 Tablespoons chopped pecans (toasted)

Steps:

  • In a medium bowl, whisk all ingredients until just blended. Do not over mix; batter should be lumpy.
  • Heat griddle over medium-low heat. Once heated spray with cooking spray or butter.
  • Pour pancake batter onto the griddle using 1/2 cup measuring cup or ladle.
  • Cook for 2 minutes or until bubbles appear.
  • Turn pancakes over and cook for 2 minutes longer or until the other side is done.
  • *Optional: Top with butter and serve with warm pecan syrup.
  • Combine the maple syrup and toasted pecans in a microwave-safe measuring cup.
  • Heat in the microwave on high until hot (about 25 seconds).

Nutrition Facts : ServingSize 1 pancake, Calories 108 kcal, Carbohydrate 18 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 14 mg, Sodium 102 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 2 g

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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