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
FLUFFY PUMPKIN PANCAKES
These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! -Mindy Bauknecht, Two Rivers, Wisconsin
Provided by Taste of Home
Time 30m
Yield 6 pancakes.
Number Of Ingredients 15
Steps:
- In a bowl, whisk together the first eight ingredients. In another bowl, whisk the next six ingredients until blended. Add to dry ingredients; stir just until moistened., Lightly coat a griddle with cooking spray; preheat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until golden brown. Serve with syrup.
Nutrition Facts : Calories 360 calories, Fat 11g fat (2g saturated fat), Cholesterol 109mg cholesterol, Sodium 579mg sodium, Carbohydrate 55g carbohydrate (23g sugars, Fiber 5g fiber), Protein 13g protein.
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
FLUFFY PANCAKES
Whipped egg whites make these pancakes light in texture and give them extra height.
Provided by Food Network Kitchen
Time 25m
Yield about 12 pancakes
Number Of Ingredients 9
Steps:
- Whisk the flour, confectioners' sugar, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl until combined. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Stir the milk mixture into the flour mixture with a rubber spatula until just combined (it's OK if there are a few lumps). Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined (do not overmix).
- Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake; cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
HELEN'S PRICELESS PUMPKIN PANCAKES
Wonderful recipe by Grandma Helen that Maria loves! Serve with syrup.
Provided by Montana Mike
Categories Breakfast and Brunch Pancake Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.
- Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Add flour mixture to buttermilk mixture and whisk to combine.
- Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into buttermilk-flour mixture to form pancake batter.
- Heat a lightly oiled griddle or skillet over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 446.1 calories, Carbohydrate 58.4 g, Cholesterol 219.6 mg, Fat 17.8 g, Fiber 2.3 g, Protein 13.4 g, SaturatedFat 9.4 g, Sodium 991.3 mg, Sugar 18.4 g
FLUFFY PANCAKES
Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.
Provided by kris
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 32.7 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 8.6 g
HEALTHY PUMPKIN PANCAKES
Made with whole grains and yogurt, these low-calorie, healthy pumpkin pancakes are easy to make, thick, fluffy, and packed with fall spices!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 25m
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 1 pancake (of 10), Calories 133 kcal, Carbohydrate 21 g, Protein 6 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 40 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 2 g
LIGHT AND FLUFFY PANCAKES
From the "Best Recipe" cookbook by America's Test Kitchen. Fabulous pancakes like the ones in restaurants! Perfect basic recipe for embellishing
Provided by daaynish
Categories Breakfast
Time 20m
Yield 2 pancakes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk milk and lemon juice in a medium bowl and set aside to let thicken.
- In a separate bowl, whisk dry ingredients together - flour, sugar, baking powder, baking soda, salt.
- Whisk the egg and melted butter into the milk mixture.
- Create a little "well" in the center of dry ingredient bowl and pour the milky mixture in the center.
- Whisk gently until just combined, there should still be lumps.
- Heat a pan or griddle to medium heat and coat with butter or vegetable oil.
- Pour pancake mixture by 1/4 cups and heat until large bubbles come to the top (about 1-2 minutes).
- Flip the pancake and wait another 1-2 minutes.
FLUFFY AUTUMN PUN-CAKES! ( PUMPKIN PANCAKES )
Make and share this Fluffy Autumn Pun-Cakes! ( Pumpkin Pancakes ) recipe from Food.com.
Provided by Juju Bee
Categories Breads
Time 25m
Yield 12 Pancakes
Number Of Ingredients 8
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.
EASY LIGHT PANCAKES
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, combine milk, oil and vanilla; add to dry ingredients and stir just until moistened. Preheat a lightly greased griddle or skillet. Pour batter by 1/4 cupfuls onto griddle; cook until light brown. Turn and cook other side. Serve immediately with syrup or topping of choice.
Nutrition Facts :
FLUFFY PUMPKIN SPICE PANCAKES FROM SCRATCH
A friend gave me this recipe. Very fluffy, light and morish! Yoghurt makes this a little different, plus adds to the light texture.
Provided by cookingpompom
Categories Breakfast
Time 25m
Yield 5 serving(s)
Number Of Ingredients 12
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.
LIGHT & FLUFFY PANCAKES
Make and share this Light & Fluffy Pancakes recipe from Food.com.
Provided by Chef Gorete
Categories Breakfast
Time 30m
Yield 20 3, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the milk and vinegar and let sit for a couple of minutes.
- Melt the butter, then set aside to cool.
- In a large bowl, combine all of the dry ingredients, then whisk to blend.
- In another bowl, whisk the melted butter, milk, eggs & vanilla together. Pour into the dry ingredients and whisk just until most of the lumps are gone -- do not over mix.
- Let the batter rest for 10 minutes without stirring.
- Heat a grill or non-stick frying pan on medium heat, then add a touch of oil. Gently scoop approximately 1/4 cup batter and form your pancakes.
- Cook until bubbles form on the surface of the pancake, then flip and cook until until desired colour is reached. I prefer to make 3" pancakes, but you can make whatever size you like.
Nutrition Facts : Calories 482.6, Fat 17.9, SaturatedFat 10.2, Cholesterol 136.3, Sodium 1261.5, Carbohydrate 65.7, Fiber 1.7, Sugar 13.2, Protein 12.7
More about "light and fluffy pumpkin pancakes food"
LIGHT AND FLUFFY PUMPKIN PANCAKES - I HEART EATING
From ihearteating.com
5/5 (1)Total Time 10 minsCategory BreakfastCalories 197 per serving
- Add flour, sugar, baking soda, pumpkin pie spice, and salt. Whisk just until incorporated. Don't overmix.
EASY AND FLUFFY PUMPKIN PANCAKES WITH MAPLE PECAN …
From theflavorbender.com
PUMPKIN PANCAKE RECIPE - BARBARA BAKES™
From barbarabakes.com
THE BEST FLUFFY PUMPKIN PANCAKES • PANCAKE RECIPES
From pancakerecipes.com
FLUFFY PUMPKIN PANCAKES – THE JOY-FILLED KITCHEN
From thejoyfilledkitchen.com
BEST HOMEMADE PANCAKES AND WAFFLES RECIPES - FOOD.COM
From food.com
LIGHT AND FLUFFY PUMPKIN PANCAKES RECIPE - FOOD.COM
From pinterest.ca
LIGHT AND FLUFFY PUMPKIN PANCAKES RECIPE - FOOD.COM | RECIPE
From pinterest.ca
FOOD.COM - LIGHT AND FLUFFY PUMPKIN PANCAKES CALORIES, CARBS ...
From frontend.myfitnesspal.com
THE FLUFFIEST PUMPKIN PANCAKES - INTHEMIDNIGHTKITCHEN
From inthemidnightkitchen.com
LIGHT AND FLUFFY PUMPKIN PANCAKES RECIPE - FOOD.COM
From pinterest.com
LIGHT AND FLUFFY BUTTERMILK PANCAKES RECIPE - SERIOUS EATS
From seriouseats.com
SHEET PAN PANCAKES (DELICIOUS, LIGHT & FLUFFY PANCAKES FOR A CROWD!)
From bakeitwithlove.com
LIGHT AND FLUFFY PUMPKIN PANCAKES RECIPE - FOOD.COM
From pinterest.ca
HOW TO MAKE THE BEST LIGHT AND FLUFFY PUMPKIN PANCAKES
From youtube.com
LIGHT AND FLUFFY PUMPKIN PANCAKES RECIPE - FOOD.COM
From pinterest.ca
PERFECTLY FLUFFY PUMPKIN PANCAKE RECIPE - LIFESTYLE OF A FOODIE
From lifestyleofafoodie.com
PUMPKIN PANCAKES - DINNER AT THE ZOO
From dinneratthezoo.com
LIGHT AND FLUFFY PUMPKIN PANCAKES RECIPE - TWINIVERSITY
From twiniversity.com
VEGAN PUMPKIN PANCAKES: LIGHT AND FLUFFY - KEEPING THE PEAS
From keepingthepeas.com
LIGHT & FLUFFY PUMPKIN PIE PANCAKES - BAKES AND BLUNDERS
From bakesandblunders.com
HEALTHY PUMPKIN PANCAKES | ONCE UPON A PUMPKIN RD
From onceuponapumpkinrd.com
LIGHT AND FLUFFY PUMPKIN PANCAKES RECIPE - FOOD.COM
From pinterest.ca
FLUFFY PUMPKIN PANCAKES - EAT YOURSELF SKINNY
From eatyourselfskinny.com
FLUFFY 5-INGREDIENT PUMPKIN PANCAKES - LOW-CARB, SO SIMPLE
From lowcarbsosimple.com
PUMPKIN PANCAKES RECIPE | MAKE SUPER FLUFFY PUMPKIN PANCAKES
From lifeloveandsugar.com
LIGHT AND FLUFFY BUTTERMILK PANCAKES - BAKING IT BEAUTIFUL
From bakingitbeautiful.com
THE TRICK TO LIGHT AND FLUFFY PANCAKES - COOKING FOR MY SOUL
From cookingformysoul.com
LIGHT AND FLUFFY PUMPKIN PANCAKES RECIPE - FOOD.COM | RECIPE
From pinterest.ca
FLUFFY GLUTEN FREE PUMPKIN PANCAKES | VEGAN - GOOD FOOD BADDIE
From goodfoodbaddie.com
LIGHT AND FLUFFY BUTTER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PUMPKIN PANCAKES RECIPE | BON APPéTIT
From bonappetit.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