Quick And Easy Pumpkin Pancakes Recipes

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EASY PUMPKIN PANCAKES



Easy Pumpkin Pancakes image

Threw this together for my family for Thanksgiving breakfast and it was a hit. The boys asked if it was pumpkin pie! If desired, you can add chocolate chips after pancakes are poured onto the skillet, pat them with a bit of batter so they don't stick when turned.

Provided by MeriB

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 10

Number Of Ingredients 9

1 cup pumpkin pie filling
2 eggs
2 cups milk
2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon white sugar
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 pinch ground nutmeg

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.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 30.7 g, Cholesterol 41.1 mg, Fat 2.3 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 1 g, Sodium 285.8 mg, Sugar 3.7 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

FLUFFY PUMPKIN PANCAKES



Fluffy Pumpkin Pancakes image

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

Categories     Breakfast     Brunch

Time 30m

Yield 6 pancakes.

Number Of Ingredients 15

1/3 cup all-purpose flour
1/3 cup whole wheat flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon pumpkin pie spice
1/8 teaspoon ground cinnamon
Dash salt
1 large egg
1/2 cup fat-free milk
1/3 cup vanilla yogurt
1/3 cup canned pumpkin
1 tablespoon canola oil
1/8 teaspoon vanilla extract
Maple syrup

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 PANCAKES



Fluffy Pumpkin Pancakes image

Crisp fall mornings call for cozy breakfasts, and these fluffy pumpkin pancakes are just the thing to warm you right up. Packed with pumpkin and a sprinkle of cinnamon and vanilla, they feel and taste special, but are quick to stir together. The buttermilk and pumpkin make the batter quite thick, but they will spread. Be sure to leave lots of room between the pancakes when cooking them.

Provided by Yossy Arefi

Categories     breakfast, brunch, quick, pancakes, main course

Time 30m

Yield 12 to 14 (3 1/2-inch) pancakes

Number Of Ingredients 13

1 1/2 cups/192 grams all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1 1/2 cups buttermilk
3/4 cup pumpkin purée
2 eggs
3 tablespoons melted butter, plus more for greasing the skillet
1 teaspoon vanilla extract

Steps:

  • In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and spices together until well combined.
  • In a medium bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter and vanilla extract until well combined.
  • Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. (A few small lumps are O.K.)
  • Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the 1/4 cup, making sure to leave plenty of room in between for the batter to expand.
  • Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then carefully flip. Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown. Repeat until all of the batter is used. Serve the pancakes as you make them or keep the pancakes warm as you cook them by setting them on a baking sheet in a 250-degree oven.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 166 milligrams, Sugar 4 grams, TransFat 0 grams

SIMPLY PUMPKIN PANCAKES



Simply Pumpkin Pancakes image

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

1 ¼ cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup milk
½ cup pumpkin puree
1 egg, beaten
1 tablespoon vegetable oil

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

QUICK AND EASY PUMPKIN PANCAKES



Quick and Easy Pumpkin Pancakes image

I make these delicious pancakes for my family usually between Halloween and Thanksgiving, although they are welcome any time. Serve with warm maple syrup.

Provided by Matt Lenell

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 10

1 cup whole wheat flour
⅓ cup canned pumpkin
1 egg
4 teaspoons white sugar
½ teaspoon salt
½ teaspoon pumpkin pie spice
1 teaspoon baking powder
½ cup milk, or more as needed
2 tablespoons pecan pieces, or to taste
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Stir flour, pumpkin, egg, sugar, salt, and pumpkin pie spice together in a large bowl until well mixed; the mixture will be thick and chunky. Add baking powder and stir until evenly distributed. Slowly pour in 1/4 cup milk while stirring; mix until all liquid is absorbed. Add more milk and stir until batter is smooth and firm, yet flows off the spoon; a wooden spoon inserted into the mixture will stand, but batter will flow when poured. Mix in pecans.
  • Heat a nonstick skillet over medium heat. Scoop 1/4 cup batter for each pancake onto the skillet. Cook until edges are dry, 1 to 2 minutes; flip and cook on the other side until edges are firm, another 1 to 2 minutes.
  • Place a pat of butter on each pancake as they are removed from the skillet and transferred to a plate. Sift confectioners' sugar on top.

Nutrition Facts : Calories 190 calories, Carbohydrate 31.9 g, Cholesterol 48.9 mg, Fat 4.9 g, Fiber 4.6 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 493.4 mg, Sugar 8.4 g

THE BEST PUMPKIN PANCAKES RECIPE BY TASTY



The Best Pumpkin Pancakes Recipe by Tasty image

Here's what you need: flour, sugar, baking powder, baking soda, salt, milk, butter, vanilla, egg, pumpkin puree

Provided by Miriam Blanar

Categories     Breakfast

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 cups flour
¼ cup sugar, or sweetener of choice
4 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups milk, plus more if needed
¼ cup butter, melted
2 teaspoons vanilla
1 egg
1 cup pumpkin puree

Steps:

  • Combine together the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large-sized bowl.
  • Make a well in the centre and whisk in the milk, slightly cooled melted butter, vanilla and egg. Whisk in the pumpkin puree until smooth.
  • Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan.
  • Pour 1⁄4 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
  • Serve with your choice of topping.

Nutrition Facts : Calories 232 calories, Carbohydrate 35 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, Sugar 6 grams

PUMPKIN PANCAKES...QUICK AND EASY



Pumpkin Pancakes...quick and Easy image

This has got to be the easiest best tasting pancake ever! Depending on the size of pancake you make, this will make up to a dozen.

Provided by Southside Princess

Categories     Breakfast

Time 5m

Yield 1 dozen (aprox.)

Number Of Ingredients 5

2 cups Bisquick
1 egg
1 cup milk
1/2 cup pumpkin (I use canned )
1/2 teaspoon cinnamon

Steps:

  • Mix all ingredients until smooth.
  • Drop by spoonfuls onto greased heated pan.
  • Enjoy!

Nutrition Facts : Calories 1274.9, Fat 51, SaturatedFat 16.7, Cholesterol 250.5, Sodium 3252.8, Carbohydrate 168.3, Fiber 6, Sugar 29.2, Protein 34.1

HELEN'S PRICELESS PUMPKIN PANCAKES



Helen's Priceless Pumpkin Pancakes image

Wonderful recipe by Grandma Helen that Maria loves! Serve with syrup.

Provided by Montana Mike

Categories     Breakfast and Brunch     Pancake Recipes

Time 45m

Yield 4

Number Of Ingredients 11

1 ¼ cups buttermilk
¾ cup pumpkin puree
4 large eggs, separated
¼ cup white sugar
¾ teaspoon vanilla extract
¼ cup unsalted butter, melted
1 ⅓ cups cake flour
1 ¾ teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Steps:

  • Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.
  • Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Add flour mixture to buttermilk mixture and whisk to combine.
  • Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into buttermilk-flour mixture to form pancake batter.
  • Heat a lightly oiled griddle or skillet over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 446.1 calories, Carbohydrate 58.4 g, Cholesterol 219.6 mg, Fat 17.8 g, Fiber 2.3 g, Protein 13.4 g, SaturatedFat 9.4 g, Sodium 991.3 mg, Sugar 18.4 g

EASY PUMPKIN PANCAKES



Easy Pumpkin Pancakes image

Make and share this Easy Pumpkin Pancakes recipe from Food.com.

Provided by LoveBakedIn

Categories     Quick Breads

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups milk
1 cup canned pumpkin
4 eggs, slightly beaten
1/4 cup margarine, melted

Steps:

  • Mix together dry ingredients.
  • Combine milk, eggs, margarine and pumpkin. Stir into dry ingredients until just blended.
  • Pour about 1/3 cup on to a hot griddle. Cook until top bubbles and turn and cook other side.

Nutrition Facts : Calories 457.5, Fat 14.6, SaturatedFat 5, Cholesterol 198.8, Sodium 1275.9, Carbohydrate 65.3, Fiber 3.8, Sugar 8.7, Protein 16.5

EASY PUMPKIN PANCAKES



Easy Pumpkin Pancakes image

Make and share this Easy Pumpkin Pancakes recipe from Food.com.

Provided by Gloworm6

Categories     Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 cups pancake mix
2 tablespoons brown sugar
2 1/2 teaspoons pumpkin pie spice
1 egg
1 3/4 cups milk
2 tablespoons vegetable oil
2 tablespoons vinegar
1 (15 ounce) can pumpkin puree

Steps:

  • Wisk all ingredients together until combined. Do not overstir.
  • Heat lightly greased griddle or skillet over medium heat.
  • Pour or scoop batter onto griddle, apx 1/4 cup per pancake. Brown on both sides.
  • Serve hot!

Nutrition Facts : Calories 340.8, Fat 10.8, SaturatedFat 3.1, Cholesterol 56.6, Sodium 707.6, Carbohydrate 51.6, Fiber 1.9, Sugar 5.5, Protein 9.6

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Top Asked Questions

What is the best way to make pumpkin pancakes?
These Easy Pumpkin Pancakes are light, fluffy and so easy to make using canned pumpkin and boxed pancake mix. It's a delicious breakfast recipe that's perfect for fall! In a mixing bowl, combine all ingredients. Heat a non-stick skillet to medium heat.
What are pumpkin pancakes made of?
These pumpkin pancakes are a cinch to prepare​ because they start with a ready-made baking mix. A popular brand to use is Bisquick, but you can use any brand you prefer. With just a few simple ingredients of eggs, milk, and pumpkin puree, you will end up with pancakes perfect for fall, or anytime you want to taste that season's flavors.
What is the recipe for a pumpkin cake?
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.
Can you use canned pumpkin puree for pancakes?
With just a few simple ingredients of eggs, milk, and pumpkin puree, you will end up with pancakes perfect for fall, or anytime you want to taste that season's flavors. You can use canned puree, but if you are really adventurous, you can always make your own pumpkin puree from scratch.

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