Spiced Pumpkin Pancakes Recipes

SPICY PUMPKIN PANCAKES

Steps:

• In 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans.
• Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
• Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

SPICED PUMPKIN PANCAKES RECIPE

Steps:

• Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well.
• Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry.
• Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet.
• Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches.
• Serve with syrup.

RECIPE: DISAPPEARING WHOLE WHEAT SPICED PUMPKIN PANCAKES

Steps:

• In a large mixing bowl, whisk together the wet ingredients: pumpkin puree, milk, maple syrup, egg, and vanilla.
• In a separate mixing bowl, combine the dry ingredients: flour (we recommend Great River stone ground organic whole wheat flower - we buy it in bulk), baking powder, baking soda, and spices. Whisk until uniformly mixed together.
• Combine the wet and dry ingredients and whisk or blend together.
• Put a frying pan or griddle on medium heat. Once the pan is heated, lightly butter the bottom of the pan (use real butter from local, free-range cows, not the fake stuff!)
• Ladle a scoop of batter onto the griddle based on the size of pancakes you prefer.
• Once bubbles form on the uncooked side of the pancake, flip them and cook for a few minutes until both sides are brown.
• Stack 'em on a plate, add some pure maple syrup or fruit preserves to the top, and enjoy with someone special!

PUMPKIN SPICE PANCAKES

Steps:

• Start off by making the pancake batter. Mix together the pancake mix, sugar, baking powder, cinnamon, and pumpkin pie spice.
• Add in the pumpkin puree, vanilla, and milk and whisk well until all ingredients are combined and smooth.
• Cook the pancakes on medium heat in an oiled skillet. Tip: You know they're ready to flip when a few bubbles start to form.
• Once all of your pancakes are made, top them with syrup, whipped cream, and a sprinkle of pumpkin spice.

IHOP PUMPKIN PANCAKES

Steps:

• In a medium-sized bowl add flour, baking powder, sugar, salt and baking soda, whisk together with a fork to blend all of the dry ingredients. Add vegetable oil, slightly beaten egg, 1 and 1/2 cups of buttermilk and stir until mixture is just well blended. Add pumpkin, vanilla, and pumpkin pie spice and stir until you have a uniform mixture.
• Heat a frying pan to a medium heat or use a griddle and heat to 350 degrees. Oil the cooking area slightly with vegetable oil, and then pour batter onto surface. I find about 1/2 cup of batter creates a pancake that is easy to handle.
• Flip your pancake over when you see the edges of the pancake become dry and small bubbles form on the uncooked side. After pancakes are flipped cook for another minute or two. Turning pancakes is made much easier if you spray your pancake turner with a nonstick spray.
• This recipe makes about nine 4" - 5" pancakes. Serve warm with your favorite syrup.

HEALTHY PUMPKIN SPICE PANCAKES

Steps:

• In a large mixing bowl, whisk together the flour, sugar, baking powder, and pumpkin pie spice. Add the pumpkin pureée and plant-based milk, and stir to combine.
• Heat a large nonstick skillet over medium heat. For each pancake, pour ¼ cup of the batter into the skillet. You should be able to fit 2-3 pancakes in a large skillet at a time.
• Cook each pancake until bubbles appear on the surface and the edges become slightly matte. Flip and cook for an additional 30 seconds or until golden brown. Repeat with remaining batter.
• If freezing, let the pancakes cool for 5 minutes. Space them evenly on a large baking sheet and flash freeze them for 10 minutes. Then, wrap them tightly in foil or a sealed plastic bag.
• Freeze for up to one month. Reheat in an oven at 350 degrees F for 10-15 minutes or in a toaster.
• Top with sliced banana, chopped pecans, and maple syrup.

SPICE PANCAKES

Steps:

• Mix all ingredients.
• Lightly coat a large skillet with vegetable oil and heat over medium heat. Flip the pancakes when they start to bubble.
• This makes a large batch that freezes and reheats well and they smell wonderful!

PUMPKIN SPICE PANCAKES

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.

EASY PUMPKIN PANCAKES

Steps:

• Add all the ingredients into a mixing bowl and whisk into a pancake batter. It does not matter if a few lumps remain. This is a thick batter but if it seems too thick, add in 1 or so tablespoons of milk.
• Heat some olive oil in griddle or non stick pan over medium heat, and ladle about ¼ cup batter onto the hot pan for each pancake.
• Cook pancakes for about 2 minutes until small bubbles start to form on top.
• Flip and cook for 30-60 seconds until golden.
• Repeat until all the batter is cooked.

PUMPKIN SPICE PANCAKES

Steps:

• In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves, making sure to break up all the chunks of brown sugar.
• To a separate bowl, add the pureed pumpkin, buttermilk, eggs, vegetable oil and vanilla. Whisk these ingredients together until everything is incorporated.
• Add the wet ingredients to the dry ingredients and fold them together with a rubber spatula, making sure you don't overmix (stop folding when no streaks of flour remain).
• Preheat a large non-stick frying pan over medium heat and grease it with a little bit of vegetable oil or cooking spray.
• Once the oil has heated for a few seconds, turn the heat down to
• medium-low heat and carefully ladle about 1/3 cup of batter into the pan
• for each pancake, trying to disturb the batter as little as possible to maintain a fluffy texture.
• Once you see the edges beginning to brown slightly and a few bubbles
• breaking the surface of the batter, flip the pancakes over.
• Repeat this process until all your batter is gone. This recipe yields about 8 medium pancakes, but if you're looking for more than that feel free to double the recipe!
• Serve the pancakes hot off the pan with a dollop of fresh whipped cream and a drizzle of caramel sauce!

PUMPKIN SPICE PANCAKES

Steps:

• In a medium bowl, whisk flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
• In a large bowl, whisk brown sugar, pumpkin, milk, egg, vanilla, and coconut/vegetable oil until smooth.
• Stir flour mixture into pumpkin mixture until just combined. Be careful not to overmix, as a few flour streaks are OK!
• In a large skillet or griddle, melt 1 tablespoon of butter over medium heat. Pour batter by ¼ cupful onto skillet and cook until edges are set, about 3-4 minutes. Flip and cook until browned, about 1-2 minute. Repeat process with rest of butter and pancakes.
• Serve immediately with butter and maple syrup, if desired.

PUMPKIN SPICE PANCAKES

Steps:

• In a bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
• In a large bowl, combine milk, pumpkin puree, egg, and butter. Mix until there are few to no lumps left.
• Add the wet ingredients to the dry ingredients and whisk together just until combined.
• Over medium heat, grease skillet lightly and pour about 2 tablespoons of batter onto a heated skillet or large pan. When pancakes start to bubble slightly, carefully flip over.
• Serve with whipped cream and maple syrup.

PUMPKIN SPICED PANCAKES

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 RECIPE

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.

PUMPKIN SPICE PANCAKES

Steps:

• In a medium sized bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, cloves, and salt.
• In another medium-sized bowl whisk the eggs lightly, then add the pumpkin, milk and half-and-half and whisk to blend. Add the liquid ingredients to the dry and whisk until just combined.
• Heat a large skillet over medium high heat and lightly oil the pan. Add the pancake batter in ¼ cup portions, using the cup or a spoon to spread out the batter a bit (it is thick). Cook the pancakes for about 2 minutes per side until they are nicely browned and cooked through. Serve it with butter or syrup, or both - seriously both if you want a huge treat.

PUMPKIN SPICED PANCAKES

Steps:

• Combine the flour, brown sugar, baking powder, salt and spices and stir with a fork.
• Mix together milk, pumpkin puree, egg and oil in a liquid measuring cup.
• Add the wet ingredients to the dry ingredients and whisk together just until combine. Lumpy batter is ok.
• Heat a greased skillet or griddle over medium heat.
• Once the skillet is hot, add a 1/3 cup scoop of batter to the pan.
• Flip after bubbles have began to form on pancake.
• Cook other side until golden brown.

PUMPKIN SPICE PANCAKES

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.

PUMPKIN SPICE PANCAKES

Steps:

• Heat a non-stick pan to medium/medium-low and pre-heat oven to 200°F. You'll place the pancakes on a baking sheet or plate in the oven to keep them warm while you cook.
• In a mixing bowl combine the flours, spices, baking powder and sea salt together with a fork. Add pumpkin purée, maple syrup and almond milk, and whisk together until well combined.
• Use a ¼ cup for each pancake. Lightly butter the pan with some vegan butter. Scoop batter into the centre of the pan. Once it starts to bubble all around and the edges of the pancake are slightly cooked through, that's when you flip it. It's approximately 2 minutes per side. Be sure to adjust your burner temperature as you go as the pan will get really hot half way through.
• Serve with more vegan butter and real maple syrup.

SPICED PUMPKIN PANCAKES

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, baking soda and the spices.
• In a medium bowl, stir together the milk, pumpkin, eggs and melted butter.
• Add wet ingredients to dry ingredients and stir until smooth.
• Dollop the batter in 1/4 cup amounts onto a well-greased skillet or large frying pan set to medium heat. Cook until tops bubble and turn and cook other side - about 2 minutes per side.
• If working in batches, place finished pancakes on a baking sheet in the oven set to 250 degrees until all are done.
• Serve warm with softened butter and your favorite syrup. It's also great with just a dollop of whipped cream for a pumpkin pie breakfast feeling.
• Makes 15 servings

PUMPKIN SPICED PANCAKES

Steps:

• Stir the flour with sugar, baking powder, cinnamon, baking soda, ginger, nutmeg and salt; set aside. In a separate bowl, whisk the eggs with the pumpkin, buttermilk, melted butter and vanilla until smooth. Stir the wet mixture into the dry mixture until just combined (batter will be lumpy).
• Preheat a large, nonstick skillet or griddle over medium-low heat. Brush skillet with some of the oil. In batches, pour about 1/3 cup (75 mL) batter per pancake into skillet, leaving space between each pancake.
• Cook for 2 to 3 minutes or until bubbles form on the surface. Flip and cook for 2 to 3 minutes more or until golden brown. Wipe skillet between batches. (Hold prepared pancakes in a warm oven until ready to serve.) Serve with chopped walnuts and syrup. Makes 16 pancakes.

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.

PALEO PUMPKIN SPICE PANCAKES RECIPE

Steps:

• In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
• In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
• Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
• Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with the remaining coconut oil and pancake batter.
• To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!

SPICED PUMPKIN APPLE PANCAKES

Steps:

• Melt butter in a small skillet over medium heat
• add apples , sugar and cinnamon
• cook on medium heat for about 5 minutes or until apples are tender
• set aside to cool
• In a medium bowl sift together the flour, baking powder, pumpkin spice and salt
• In a large mixing bowl whisk together buttermilk , pumpkin, eggs, vanilla and sugar.
• Add the dry in ingredients to wet ingredients a little at a time and mixing well.
• Once everything is mixed add water a little at a time until the batter is a consistency you like, I used about 3/4 cup
• Fold in apples
• In a skillet over medium heat melt a little butter
• I used a 1/2 cup scoop and pour it over the melted butter
• when the edges look cooked and the bubbles in the center of the pancake stay open it is time to flip
• Cook the other side for a few minutes
• Serve warm with butter and warm maple syrup