PUMPKIN SPICED PANCAKES
Provided by Sandra Lee
Time 23m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Pecan Syrup Preparation:
- Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm.
- Pancake Preparation:
- In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).
- Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.
PUMPKIN SPICE PANCAKES
Delicious and fluffy pumpkin pancakes that are sure to be a hit at breakfast!
Provided by Alyssa Rivers
Categories Breakfast Main Course
Time 30m
Number Of Ingredients 12
Steps:
- In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
- In another bowl or liquid measuring cup, whisk milk, pumpkin, egg and vegetable oil together.
- Combine wet ingredients to the dry ingredients. The batter may still be lumpy and that is ok.
- Heat your skillet to medium. Once it is heated, spray with cooking spray and add 1/3 cup batter to the center of the pan. (I kind of spread the batter out a bit with my measuring cup). Once bubbles form at the surface of the pancake, flip over carefully with a spatula. And let the other side turn golden brown a couple of minutes more. Repeat with the rest of the batter greasing when needed.
- Serve with maple syrup, cinnamon sugar, and/or whipped cream if desired.
Nutrition Facts : Calories 146 kcal, Carbohydrate 21 g, Protein 4 g, Fat 5 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 97 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
PUMPKIN PANCAKES
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
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
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 SPICE PANCAKES
Fall means changing up your pancake routine.
Provided by Pam Lolley
Time 45m
Number Of Ingredients 12
Steps:
- Whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl. Set aside.
- Whisk together eggs, buttermilk, pumpkin, and vanilla in a medium bowl. Gradually stir buttermilk mixture into flour mixture until just combined. Gently stir in melted butter until just combined (mixture will be lumpy). Let stand 5 minutes.
- Heat a griddle or large skillet over medium. Reduce heat to medium-low; lightly grease griddle with butter. Working in batches, pour about ¼ cup batter per pancake onto griddle. Cook until tops have a few bubbles and edges look dry and cooked, 3 to 4 minutes. Flip pancakes; cook until puffed and thoroughly cooked, 3 to 4 minutes. Transfer to a plate; repeat process with remaining batter. Serve immediately with maple syrup and butter.
SIMPLY PUMPKIN PANCAKES
Quick, easy, delicious pumpkin pancakes from scratch. Developed for my pumpkin-loving grandson who will eat almost anything containing pumpkin. Serve warm with butter and syrup.
Provided by kcryss
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 48.7 g, Cholesterol 51.4 mg, Fat 6.4 g, Fiber 2.1 g, Protein 8 g, SaturatedFat 1.8 g, Sodium 361 mg, Sugar 16.6 g
FLUFFY PUMPKIN PANCAKES
These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! -Mindy Bauknecht, Two Rivers, Wisconsin
Provided by Taste of Home
Time 30m
Yield 6 pancakes.
Number Of Ingredients 15
Steps:
- In a bowl, whisk together the first eight ingredients. In another bowl, whisk the next six ingredients until blended. Add to dry ingredients; stir just until moistened., Lightly coat a griddle with cooking spray; preheat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until golden brown. Serve with syrup.
Nutrition Facts : Calories 360 calories, Fat 11g fat (2g saturated fat), Cholesterol 109mg cholesterol, Sodium 579mg sodium, Carbohydrate 55g carbohydrate (23g sugars, Fiber 5g fiber), Protein 13g protein.
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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