Spicy Pumpkin Pancakes Ww Recipes

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SPICY PUMPKIN PANCAKES



Spicy Pumpkin Pancakes image

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

1 cup maple-flavored syrup
1 tablespoon butter or margarine
1/4 cup chopped pecans
2 1/3 cups Original Bisquick™ mix
1/3 cup canned pumpkin (not pumpkin pie mix)
1 1/4 cups milk
1/4 cup vegetable oil
2 tablespoons sugar
1 teaspoon pumpkin pie spice
2 eggs

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



Spicy Pumpkin Pancakes - Ww image

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

2 1/3 cups Bisquick reduced-fat baking mix
1 1/4 cups nonfat milk
1/2 cup canned pumpkin
2 tablespoons sugar
2 tablespoons fat-free margarine, melted
3/4 teaspoon pumpkin pie spice
2 large eggs

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



Pumpkin Spiced Pancakes image

Provided by Sandra Lee

Time 23m

Yield 2 servings

Number Of Ingredients 9

1 cup maple-flavored pancake syrup
5 tablespoons pecans, toasted and chopped
1 cup buttermilk pancake mix
1 cup cold water
1/3 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Nonstick vegetable cooking spray
Butter, room temperature

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



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

SPICY PUMPKIN PANCAKES- BISQUICK



Spicy Pumpkin Pancakes- Bisquick image

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

1 cup maple syrup
1 tablespoon butter
1/4 cup pecans, chopped
2 1/3 cups Bisquick
1/3 cup canned pumpkin (Not Pumpkin Pie Mix)
1 1/4 cups milk
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs

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



Chef John's Pumpkin Pancakes image

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

2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
1 egg
1 ½ cups milk
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon vegetable oil

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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