HEALTHY PUMPKIN PANCAKES
Make the most of the sweet flavours of butternut squash to rustle up these healthy pancakes. Use a really good non-stick pan and you won't need any butter
Provided by Lulu Grimes
Categories Brunch, Lunch, Supper
Time 40m
Yield Makes 9 large or 27 mini pancakes
Number Of Ingredients 5
Steps:
- Tip the flour into a bowl and add the baking powder. Measure the milk into a jug and stir in the butternut squash, followed by the egg yolk.
- Make a well in the centre of the flour and gradually add the milk mixture until you have a lump-free batter. Alternatively, tip everything into a blender and whizz it.
- Whisk the egg white until stiff, then fold it into the batter.
- Heat a non-stick pan and cook 1 large or 3 small pancakes at a time (if making small pancakes, use 1 tbsp for each). Wait until lots of bubbles have risen to the top and the surface has begun to dry out before turning them over, but keep an eye on the base to make sure it doesn't get too brown. Repeat with the remaining mixture.
Nutrition Facts : Calories 108 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium
SIMPLY PUMPKIN PANCAKES
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
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
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
LIGHT AND FLUFFY PUMPKIN PANCAKES
These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine
Provided by Hopes in the kitchen
Categories Breakfast
Time 16m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk flour, sugar, baking powder, spices and salt in a bowl.
- In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
- Fold mixture into dry ingredients.
- Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
- Cook pancakes about 3 minutes per side. Serve with butter and syrup.
- Makes about six 6-inch pancakes.
Nutrition Facts : Calories 273, Fat 8.1, SaturatedFat 4.6, Cholesterol 64.8, Sodium 622.8, Carbohydrate 42.2, Fiber 2, Sugar 10.5, Protein 8
EASY PUMPKIN PANCAKES
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
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
BAKED PUMPKIN PANCAKES
This is an adaptation of Baked Pancakes #149110. I just can't make plain pancakes! When I first pulled the pan out of the oven I was afraid they would be dry. They were not. These came out better than any pancakes I've cooked the traditional way. Very high, fluffy and moist. I try to cook with as little added fat as possible. I'm sure this recipe would turn out fine with a whole egg instead of Eggbeaters. I keep wheat germ and flax seed in my fridge all the time. If you don't have them on hand, you can omit them.
Provided by veggie_mama
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Spray a 15" x 10" pyrex dish generously with Pam and set aside.
- In a mixing bowl, combine Bisquick, wheat germ, flax seed and pumpkin pie spice.
- Stir in skim milk, eggbeaters and pumpkin puree until well combined.
- Distribute evenly in prepared pan. Bake for 12 minutes. Enjoy!
Nutrition Facts : Calories 222.7, Fat 7.6, SaturatedFat 1.8, Cholesterol 1.8, Sodium 558.8, Carbohydrate 31.1, Fiber 1.9, Sugar 4.9, Protein 7.4
PUMPKIN PANCAKES
Provided by Food Network
Time 45m
Yield 15 servings
Number Of Ingredients 13
Steps:
- Add all of the ingredients, except the oil, to a large bowl. Mix well, then slowly whisk in the oil until completely incorporated.
- Mix the all-purpose flour, the cake flour and the baking powder together in a large bowl.
- Heat a large skillet over medium-low heat. Add the desired amounts of batter to the skillet and cook
- until bubbles appear on the top of the pancake. Turn and cook on the other side. Repeat with the remaining batter. Arrange the pancakes on a serving platter and serve.
EASY PUMPKIN PANCAKES
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
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
PUMPKIN PANCAKES
Good any time of the year! My husband loves to grow pumpkins, so I have lots of pumpkin puree in my freezer, but canned puree works the same. Squash could also be used. The vinegar's purpose is to sour the milk and make these lighter. Yummy and filling!
Provided by Kaarin
Categories Breakfast
Time 20m
Yield 12-18 pancakes, 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the pumpkin, egg, milk, vinegar and oil. (I use the blender.).
- Combine the remaining dry ingredients then add to the pumpkin mixture. Stir just till combined-DON'T overmix; a few small lumps are ok.
- Heat a buttered griddle over medium low heat. (It's ready when a drop of water sizzles on it.).
- Cook the pancakes till light golden brown on both sides, about 2-3 minutes.
- Great served with butter and maple syrup or apple butter!
Nutrition Facts : Calories 287.6, Fat 8.2, SaturatedFat 2.1, Cholesterol 39.5, Sodium 570.4, Carbohydrate 45.9, Fiber 1.5, Sugar 9.3, Protein 7.6
PUMPKIN PANCAKES
Make and share this Pumpkin Pancakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h10m
Yield 15 pancakes
Number Of Ingredients 16
Steps:
- In a saucepan, combine the syrup ingredients.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
- Let stand for 30 minutes before serving.
- For pancakes: combine the dry ingredients in a bowl.
- In another bowl, whisk the egg yolks, milk, pumpkin, and oil.
- Stir into dry ingredients just until moistened.
- In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
- Pour batter by 1/4 cupfuls onto a hot greased griddle.
- Turn when bubbles form on top of pancakes.
- Cook until second side is golden.
- Serve with syrup.
Nutrition Facts : Calories 143, Fat 4.7, SaturatedFat 1.8, Cholesterol 31.1, Sodium 161.1, Carbohydrate 23.9, Fiber 0.5, Sugar 10.8, Protein 2.3
More about "baked pumpkin pancakes food"
PUMPKIN SHEET PAN PANCAKES - FOOD MEANDERINGS
From foodmeanderings.com
4.9/5 (9)Total Time 25 minsCategory Breakast, BrunchCalories 182 per serving
- Preheat oven to 400 degrees F. Coat a 9x13 sheet pan/baking sheet with nonstick spray ensuring to cover the sides and corners.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and ginger.
- In a separate bowl, whisk in the pumpkin puree, eggs, oil, maple syrup and vanilla extract. Add cooled milk (it can be warm, just not hot.)
BAKED PUMPKIN PANCAKES - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
Reviews 11Category BreakfastCuisine AmericanTotal Time 23 mins
- Add pumpkin pie spice, flour, sugar, brown sugar, baking powder, baking soda, and salt to wet ingredients. Stir until combined. Batter may have little lumps and that's okay.
HOW TO MAKE BAKED PUMPKIN PANCAKES - EATING ON A DIME
From eatingonadime.com
5/5 (4)Total Time 30 minsCategory BreakfastCalories 208 per serving
- Mix together dry ingredients; flour, brown sugar, baking powder, salt and pumpkin pie spice. Set aside.
- Melt butter. Then gradually stir together all wet ingredients: melted butter, milk, eggs, vanilla and pure pumpkin.
- Once wet ingredients are thoroughly mixed, slowly add in dry ingredients, stirring until incorporated. Do not over mix.
OVEN BAKED PUMPKIN SPICE PANCAKES FROM 85 AMAZING …
From gutsybynature.com
5/5 (1)Category BreakfastCuisine AmericanEstimated Reading Time 3 mins
PUMPKIN PANCAKES - ONCE UPON A CHEF
From onceuponachef.com
17 EASY CANNED PUMPKIN RECIPES - PARADE: …
From parade.com
BEST PUMPKIN PANCAKES RECIPE - HOW TO MAKE PUMPKIN …
From delish.com
7 INGREDIENT BAKED PUMPKIN PANCAKE - RECIPES FROM A …
From recipesfromapantry.com
QUICK AND EASY PUMPKIN PANCAKES RECIPE | ALLRECIPES
THE BEST VEGAN PUMPKIN RECIPES - SHANE & SIMPLE
From shaneandsimple.com
PUMPKIN RECIPES | PINTEREST
From pinterest.ca
PUMPKIN PANCAKES - EASY RECIPES FOR CURIOUS COOKS
From inquiringchef.com
PUMPKIN SPICE PANCAKES - SOUTHERN LIVING
From southernliving.com
PUMPKIN PANCAKES - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love