World Famous Fall Pumpkin Pancakes Recipes
WORLD FAMOUS FALL PUMPKIN PANCAKES
It's fall. It's time for hot cocoa, cozy blankets, and lazy Sundays spent watching movies. In honor of the season, this is a recipe I love for Sunday morning pumpkin pie pancakes. They're tasty, perfect for the season, and pretty healthy for you too! These are the best in town. Try them out and let me know what you think.
Provided by Anna Duffy
Categories Pancakes
Time 20m
Yield 5
Number Of Ingredients 9
Steps:
- Blend oats, cottage cheese, egg whites, pumpkin puree, milk, pumpkin pie spice, honey, and cinnamon in blender until batter is smooth; pour into a bowl.
- Heat a pan or skillet over medium heat; spray with cooking spray.
- Scoop batter, about 1/4 cup per pancake, into the hot pan; cook until bubbles form and the edges are dry, about 2 minutes. Flip pancakes and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 145.1 calories, Carbohydrate 16.8 g, Cholesterol 7 mg, Fat 3.3 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 1.5 g, Sodium 308.3 mg, Sugar 3.2 g
WORLD FAMOUS FALL PUMPKIN PANCAKES
It's fall. It's time for hot cocoa, cozy blankets, and lazy Sundays spent watching movies. In honor of the season, this is a recipe I love for Sunday morning pumpkin pie pancakes. They're tasty, perfect for the season, and pretty healthy for you too! These are the best in town. Try them out and let me know what you think.
Provided by Anna Duffy
Categories Pancakes
Time 20m
Yield 5
Number Of Ingredients 9
Steps:
- Blend oats, cottage cheese, egg whites, pumpkin puree, milk, pumpkin pie spice, honey, and cinnamon in blender until batter is smooth; pour into a bowl.
- Heat a pan or skillet over medium heat; spray with cooking spray.
- Scoop batter, about 1/4 cup per pancake, into the hot pan; cook until bubbles form and the edges are dry, about 2 minutes. Flip pancakes and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 145.1 calories, Carbohydrate 16.8 g, Cholesterol 7 mg, Fat 3.3 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 1.5 g, Sodium 308.3 mg, Sugar 3.2 g
WORLD FAMOUS FALL PUMPKIN PANCAKES
It's fall. It's time for hot cocoa, cozy blankets, and lazy Sundays spent watching movies. In honor of the season, this is a recipe I love for Sunday morning pumpkin pie pancakes. They're tasty, perfect for the season, and pretty healthy for you too! These are the best in town. Try them out and let me know what you think.
Provided by Anna Duffy
Categories Pancakes
Time 20m
Yield 5
Number Of Ingredients 9
Steps:
- Blend oats, cottage cheese, egg whites, pumpkin puree, milk, pumpkin pie spice, honey, and cinnamon in blender until batter is smooth; pour into a bowl.
- Heat a pan or skillet over medium heat; spray with cooking spray.
- Scoop batter, about 1/4 cup per pancake, into the hot pan; cook until bubbles form and the edges are dry, about 2 minutes. Flip pancakes and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 145.1 calories, Carbohydrate 16.8 g, Cholesterol 7 mg, Fat 3.3 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 1.5 g, Sodium 308.3 mg, Sugar 3.2 g
WORLD FAMOUS FALL PUMPKIN PANCAKES
It's fall. It's time for hot cocoa, cozy blankets, and lazy Sundays spent watching movies. In honor of the season, this is a recipe I love for Sunday morning pumpkin pie pancakes. They're tasty, perfect for the season, and pretty healthy for you too! These are the best in town. Try them out and let me know what you think.
Provided by Anna Duffy
Categories Pancakes
Time 20m
Yield 5
Number Of Ingredients 9
Steps:
- Blend oats, cottage cheese, egg whites, pumpkin puree, milk, pumpkin pie spice, honey, and cinnamon in blender until batter is smooth; pour into a bowl.
- Heat a pan or skillet over medium heat; spray with cooking spray.
- Scoop batter, about 1/4 cup per pancake, into the hot pan; cook until bubbles form and the edges are dry, about 2 minutes. Flip pancakes and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 145.1 calories, Carbohydrate 16.8 g, Cholesterol 7 mg, Fat 3.3 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 1.5 g, Sodium 308.3 mg, Sugar 3.2 g
FLUFFY PUMPKIN PANCAKES
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
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
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