PUMPKIN SPICE SHEET PAN PANCAKES
Pumpkin spice, meet your new friends -- apple, cranberries, carrots and cream cheese. Together, these flavors play nice in this hands-off oven-baked pancake that's perfect for a brunch party or holiday crowd.
Provided by Food Network Kitchen
Time 1h20m
Yield 6 servings
Number Of Ingredients 20
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.
PUMPKIN PANCAKES WITH CINNAMON BROWN BUTTER
Good morning, indeed! These tender, moist pumpkin pancakes will make everyone wake up early. The cinnamon butter makes a flavor combo that is out of this world! -Courtney Shay, Gaithersburg, Maryland
Provided by Taste of Home
Time 30m
Yield 14 pancakes (1 cup butter).
Number Of Ingredients 13
Steps:
- In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in pecans., In a small bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with cinnamon butter.
Nutrition Facts : Calories 394 calories, Fat 24g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 612mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 3g fiber), Protein 9g protein.
PUMPKIN SPICE SYRUP
This is a super easy-to-make syrup that combines the best flavors of pumpkin pie into a syrup wonderful for pancakes, especially pumpkin pancakes!
Provided by bairnmaeve
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 10m
Yield 24
Number Of Ingredients 9
Steps:
- Bring corn syrup, water, brown sugar, and butter to a rolling boil. Whisk pumpkin, ginger, nutmeg, allspice, and cinnamon into corn syrup mixture; cook, stirring constantly, until flavors blend, 5 to 10 minutes. Serve hot.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 15.5 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 2.5 g, Sodium 45.6 mg, Sugar 8.3 g
FLUFFY PUMPKIN SPICE PANCAKES FROM SCRATCH
A friend gave me this recipe. Very fluffy, light and morish! Yoghurt makes this a little different, plus adds to the light texture.
Provided by cookingpompom
Categories Breakfast
Time 25m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl add the flour, spices and baking powder. Use a whisk to airate it and get lots of air inches.
- In a seperate bowl, beat the eggs with a beater until foamy - about 3 minutes. Add the yoghurt, milk, pumpkin, vanilla, sugar, and brown sugar. Beat to mix well.
- Pour the egg mix into the flour mix and gently fold to combine.
- Spoon 1/4 of a cup on to a buttered hot pan and cook over a medium heat.
- Let each side cook for about 3 minutes.
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- Spray large nonstick skillet or griddle with cooking spray; preheat over medium heat. Stir together syrup and 1/2 teaspoon cinnamon in small saucepan. Heat over very low heat until warmed.
- Meanwhile, whisk together flour, baking powder, baking soda, salt, remaining 1 1/2 teaspoons cinnamon, nutmeg, ginger and cloves in medium bowl; set aside. Whisk together milk, pumpkin, brown sugar, melted butter and egg in large bowl. Whisk flour mixture into pumpkin mixture until well combined.
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