Pumpkin Pup Pancakes Recipes

PUMPKIN PUPCAKES RECIPE

Steps:

• Preheat oven to 350°F. Spray 6 cavities of a muffin pan with nonstick cooking spray.
• Stir together pumpkin, molasses, honey, and egg. Add baking powder, baking soda, cinnamon and flour and stir until fully mixed.
• Place 1/4 cupful of batter in each muffin cup. Bake for 14-16 minutes or until a toothpick comes out mostly clean. Cool completely before frosting.
• To make frosting: add heavy whipping cream to a large bowl. Add peanut butter. Beat with a hand or a stand mixer until stiff peaks form.
• Frost cupcakes as desired. For look in photos: fill a pastry bag fitted with a 1M star tip. Pipe frosting and top with a mini milk bone.
• Store in an airtight container for up to 3 days or freeze for up to one month.

PUMPKIN PANCAKES

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.

PUMPKIN PUP PANCAKES

Steps:

• Put the oats, cinnamon, and ginger in a blender or food processor. Blend until finely ground; about 60 seconds.
• In a small mixing bowl, stir together the pumpkin purée, applesauce, and milk.
• Add the dry ingredients to the wet ingredients and stir until evenly combined.
• Lightly coat the surface of a non-stick pan with coconut oil and heat at medium. The surface of the pan is hot enough when a drop of water sizzles on it.
• Pour a ⅛ cup or 1 tablespoon of batter onto the pan. Continue pouring three to four scoops and shape into a circle using the edge of a spoon or butter knife.
• Let the pancakes cook for 2 to 3 minutes until firm enough to flip. Once the underside is lightly golden, flip the pancakes with a spatula. Cook for another 90 seconds to 2 minutes.
• Place the cooked pancakes on a cookie sheet to cool.
• Lightly oil the pan in between and repeat steps 5, 6, and 7until all of the batter is gone.
• Melt 1 TBSP of coconut oil for 20 seconds in the microwave.
• In a small bowl, mix the coconut oil and almond butter together until smooth.

PUMPKIN SPICE SHEET PAN PANCAKES

Steps:

• Position an oven rack in the center of the oven and preheat to 500 degrees F.
• Whisk the eggs, buttermilk, vanilla, salt and 1/2 cup of the granulated sugar in a large bowl until well combined. Drizzle in 6 tablespoons of the butter and stir to combine.
• Whisk the flour, baking powder, baking soda and 4 teaspoons of the pumpkin pie spice in a second large bowl until well combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it's OK if there are a few lumps). Reserve 2 tablespoons of the batter in small bowl and set aside.
• Brush a 13 1/2-by-18 1/2-inch rimmed baking sheet with 2 tablespoons of the butter. Pour in the batter, using the spatula to smooth out the top. Tap the tray on the counter a few times to settle the batter.
• Heat the remaining 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add the apples and cook until slightly softened, about 2 minutes. Remove from the heat. Add the caramel, stir until well coated and set aside.
• Add the brown sugar and 1 tablespoon of the pumpkin pie spice to the reserved batter and stir to combine. Set aside.
• In separate small bowl, mix together the carrots, raisins, 1 tablespoon of the granulated sugar and 1/2 teaspoon pumpkin pie spice. Set aside.
• In another small bowl, stir together the cranberries, orange zest and juice and remaining 1 tablespoon granulated sugar. Set aside.
• Arrange the baking sheet with a long side facing you. Visualize the pan divided into 4 equal quadrants. Each quadrant will hold a different pancake topping. Arrange the apples over the surface of the upper left quadrant. Next to it on the right, dollop the brown sugar-pumpkin pie mixture, about 1 teaspoon at a time. (You want to see a lot of brown dots sitting on top of the batter.) Using a toothpick or small skewer, swirl the mixture into the batter, making a marbled pattern.
• Sprinkle the carrot mixture over the lower left quadrant under the apples. Use a butter knife or offset spatula to gently mix the carrots into the batter. Sprinkle the cranberry mixture in the lower right quadrant, discarding any extra liquid.
• Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating halfway through, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 20 to 25 minutes.
• Spread the cream cheese over the carrot section using a butter knife or offset spatula. Sprinkle with 1 tablespoon of the confectioners' sugar, followed by the remaining 1/2 teaspoon pumpkin pie spice.
• Stir together the remaining 3 tablespoons confectioners' sugar and 1 teaspoon water in a small bowl and drizzle over the swirled pumpkin spice section.
• Serve the pancakes with maple syrup and whipped cream.

SIMPLY PUMPKIN PANCAKES

Steps:

• Sift flour, sugar, baking powder, cinnamon, and nutmeg together in a bowl.
• Whisk milk, pumpkin, egg, and oil together in a bowl. Pour milk mixture into flour mixture and stir until just moistened. Batter will be slightly lumpy.
• Heat a lightly oiled griddle over medium-high heat to 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, about 1 minute more. Repeat with remaining batter.

EASY PUMPKIN PANCAKES

Steps:

• Whisk pumpkin pie filling and eggs together in a bowl until smooth. Add milk, flour, baking powder, sugar, pumpkin pie spice, cinnamon, and nutmeg; whisk until batter is smooth.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

FLUFFY AUTUMN PUN-CAKES! ( PUMPKIN PANCAKES )

Steps:

• Mix first 3 ingredients in a medium bowl.
• Add the rest of the ingredients and mix until mostly smooth.
• Heat a skillet over medium heat and add a tablespoon of oil to the pan.
• Cook first side of pancake until edges are dry, and the center bubbles, then flip and cook until other side is golden brown.
• Serve with maple syrup, fruit preserves, cinnamon butter, or for an extra special treat smother with pumpkin pie dip (Recipe#25730) and top with a cinnamon brown sugar and chopped walnut struesel topping!
• YUM.