SPICY PUMPKIN PANCAKES
Pancakes make breakfast fun! Enjoy a fun fall breakfast with pancakes flavored with a touch of pumpkin and a hint of spice.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 570, Carbohydrate 79 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 31 g, TransFat 1 1/2 g
SPICY PUMPKIN PANCAKES - WW
This delicious pancake recipe is wonderful with nothing more than a "dollup" of cool whip on top. For a more fancy recipe, serve with warmed apple pie filling and cool whip. The pancakes (without topping) are 5 WW points per serving.
Provided by prattandpratt
Categories Breakfast
Time 25m
Yield 18 pancakes, 6 serving(s)
Number Of Ingredients 7
Steps:
- Coat a griddle or skillet with cooking spray. Warm over medium heat.
- Stir all ingredients until blended.
- Pour slightly less than 1/4 cupfuls onto hot griddle or skillet. Cook until edges are dry. Turn, cook until golden.
- Yields about 18 pancakes total, 3 pancakes per serving.
Nutrition Facts : Calories 68.4, Fat 2, SaturatedFat 0.7, Cholesterol 71.5, Sodium 127.4, Carbohydrate 8.8, Fiber 0.6, Sugar 7.6, Protein 4.1
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 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
SPICY PUMPKIN PANCAKES- BISQUICK
Make and share this Spicy Pumpkin Pancakes- Bisquick recipe from Food.com.
Provided by Misti_Country_Girl
Categories Breakfast
Time 20m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Heat syrup and margarine until margarine is melted; remove from heat. Stir in pecans; Keep warm.
- Stir pancake ingredients until well blended.
- Pour batter by slightly less than 1/4 cupfuls onto hot griddle (grease griddle if necessary). Cook until edges are dry. Turn; cook until golden brown. Serve with syrup.
Nutrition Facts : Calories 158.7, Fat 5.5, SaturatedFat 1.7, Cholesterol 25.1, Sodium 202.8, Carbohydrate 25.1, Fiber 0.7, Sugar 14.2, Protein 2.8
CHEF JOHN'S PUMPKIN PANCAKES
This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices!
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.
- In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)
- Coat skillet with 1 teaspoon vegetable oil over medium heat.
- Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 46 g, Cholesterol 35.9 mg, Fat 7.9 g, Fiber 2.7 g, Protein 7.9 g, SaturatedFat 2 g, Sodium 703.6 mg, Sugar 11 g
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SPICY PUMPKIN PANCAKES - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
Reviews 8Category BreakfastCuisine AmericanEstimated Reading Time 3 mins
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, allspice, ginger, cinnamon and salt. Add vanilla extract, eggs, oil, buttermilk and pumpkin mixing well with a spoon. Fold in nuts. Have your skillet or griddle hot, add a pat or two of butter or margarine, drop pancake mix by large spoonful onto griddle or into skillet. Cook on one side until brown, flip and continue cooking until pancakes are done.
- Add all ingredients together in a large pot on top of the stove except vanilla. Bring to boiling. Do not take your eyes off this as it will triple in size and boil over. Boil about five to six minutes until starts to thicken. Remove from stove and stir in vanilla. (Note: If mixture starts to boil over remove from heat and stir down). This syrup will harden as it cools. Once refrigerated it will harden but can be put in microwave for a few minutes and will return to liquid.
PUMPKIN SPICE PANCAKES | RECIPES | WW USA
From weightwatchers.com
Cuisine AmericanCategory Brunch,BreakfastServings 6Total Time 39 mins
- In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt. In a large bowl, beat together buttermilk, pumpkin, eggs, sugar and melted butter. Add dry ingredients to wet ingredients; fold in just to combine.
- Coat a griddle or large skillet with cooking spray; heat over medium-high heat. Spoon batter into pan in batches using 1/4-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Remove pancakes to a tray in a warm oven; repeat with remaining ingredients (being careful not to spray cooking spray into an open flame). Sprinkle with powdered sugar just before serving. Yields 2 pancakes per serving.
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