Fluffy Autumn Pun Cakes Pumpkin Pancakes Food

LIGHT AND FLUFFY PUMPKIN PANCAKES

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.

FLUFFY PUMPKIN PANCAKES

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.

CHEF JOHN'S PUMPKIN PANCAKES

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.

FLUFFY AUTUMN PUN-CAKES! ( PUMPKIN PANCAKES )

Steps:

• Mix first 3 ingredients in a medium bowl.
• Add the rest of the ingredients and mix until mostly smooth.
• Heat a skillet over medium heat and add a tablespoon of oil to the pan.
• Cook first side of pancake until edges are dry, and the center bubbles, then flip and cook until other side is golden brown.
• Serve with maple syrup, fruit preserves, cinnamon butter, or for an extra special treat smother with pumpkin pie dip (Recipe#25730) and top with a cinnamon brown sugar and chopped walnut struesel topping!
• YUM.

HEALTHY PUMPKIN PANCAKES

Steps:

• In a medium bowl, whisk together the Greek yogurt and milk. Set aside and let rest for 5 minutes.
• In a small bowl or saucepan, melt the butter. Set aside to cool.
• In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
• To the bowl with the rested milk and yogurt, add the pumpkin puree, eggs, maple syrup, and vanilla. Whisk until well blended. Whisk in the melted, cooled butter.
• Make a well in the center of the dry ingredients. Carefully pour in the wet ingredients. With a wooden spoon or rubber spatula, stir very gently, just until the flour disappears. The mixture will look lumpy. Let rest while the skillet preheats.
• To cook: If you'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F and line a baking sheet with parchment paper. Preheat an electric griddle to 350 degrees F, or heat a large, nonstick skillet or cast iron skillet over medium low. Wait several minutes to allow the skillet fully preheat.
• Melt a little butter on the skillet, or coat with nonstick spray (some nonstick surfaces may not need any butter/spray at all). Scoop the batter by scant 1/4 cupfuls, leaving room for the pancakes to spread. Let cook on the first side until bubbles form on top and the edges of the pancakes look dry, about 4 minutes. Flip and cook on the other side, until the pancakes are golden and cooked through, about 2 to 3 minutes more. Adjust the heat as you go if the outsides begin to darken too quickly, before the insides are cooked through.
• Repeat with remaining pancakes, adding more butter or nonstick spray to the skillet as needed and keeping the pancakes warm in the oven between batches as desired. Serve hot, with desired toppings.

EASY PUMPKIN PANCAKES

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.

PUMPKIN PANCAKES

Steps:

• preheat a skillet over medium heat.
• Coat with oil or cooking spray Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
• Blend ingredients together.
• Combine remaining ingredients in a small bowl.
• Mix in the dry ingredients with the wet ingredients and blend until smooth.
• Pour the batter into the skillet to form 5-inch circles (1/4 cup portions).
• When the batter stops bubbling and edges begin to harden, flip the pancakes.
• They should be dark brown.
• This will take about 1 to 2 minutes.
• Flip the pancakes and cook the other side for the same amount of time, until dark brown.

PUMPKIN PANCAKES

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!

PUMPKIN PANCAKES

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.

FLUFFY PUMPKIN SPICE PANCAKES FROM SCRATCH

Steps:

• In a large bowl add the flour, spices and baking powder. Use a whisk to airate it and get lots of air inches.
• In a seperate bowl, beat the eggs with a beater until foamy - about 3 minutes. Add the yoghurt, milk, pumpkin, vanilla, sugar, and brown sugar. Beat to mix well.
• Pour the egg mix into the flour mix and gently fold to combine.
• Spoon 1/4 of a cup on to a buttered hot pan and cook over a medium heat.
• Let each side cook for about 3 minutes.