Pumpkin Flavored Pancakes Food
PUMPKIN-FLAVORED PANCAKES
I created these light pumpkin-flavored pancakes with two kinds of flour and a blend of spices for a delightful taste. Serve them for brunch as a hearty eye-opener or for a fun meat-free dinner. -Vicki Floden of Story City, Iowa
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.
Nutrition Facts : Calories 240 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 375mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
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
PUMPKIN PANCAKES
Easy to make and delicious. I made these for my kids when I had some left over canned pumpkin. Great warm breakfast in the fall. If you're feeling really creative, you can even make them in the shape of little pumpkins and put eyes, nose and mouth on them with raisins! The kids love them, and so do the adults!!!
Provided by Leahcooks
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine pancake mix, cinnamon and nutmeg in a bowl.
- Add water and pumpkin mix and stir until smooth (add more water as necessary to make thinner pancakes).
- Add raisins and stir (If you are making pumpkin faces, place raisins on moist batter as soon as you pour your batter on the griddle).
- Spray griddle lightly with cooking spray.
- Pour 1/4 cup batter for each pancake onto hot griddle
- Turn pancakes when edges are cooked and small bubbles start to form.
- Turn only once.
PUMPKIN-MOLASSES PANCAKES
REALLY moist, full of flavor pancakes. Im always looking for quick, healthy recipes to make at night for my chef husband, he loves pumpkin and these turned out great. Cook for dinner or breakfast! I Usually dont measure all my ingredients, so if too thick or too thin , add a bit here or there!!! always Yummy though!!!
Provided by baking addict
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together.
- Cook on medium heat in pan. Just like any pancake.
- Sprinkle with powdered sugar, serve with syrup, fruit, peanut butter, etc.
Nutrition Facts : Calories 156, Fat 1.7, SaturatedFat 0.6, Cholesterol 54.1, Sodium 226, Carbohydrate 30.2, Fiber 1.9, Sugar 17.9, Protein 5.6
PUMPKIN BANANA PANCAKES
These pumpkin and banana pancakes were inspired by getting more goodies into the bellies of my family. Easy to make and delicious!
Provided by 1HungryGirl10
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Sift all-purpose flour, whole wheat flour, sugar, baking powder, salt, and cinnamon together in a bowl. Set aside.
- Mix milk, pumpkin, banana, oil, and egg together in another bowl; add flour mixture. Mix just to moisten.
- Heat a lightly oiled griddle over medium 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 266.3 calories, Carbohydrate 40.1 g, Cholesterol 50.2 mg, Fat 9.5 g, Fiber 3.6 g, Protein 7.3 g, SaturatedFat 2.2 g, Sodium 609 mg, Sugar 12.7 g
PUMPKIN-CLOVE PANCAKES
Categories Dairy Breakfast Brunch Christmas Kid-Friendly Pumpkin Fall Winter Clove Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 15
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F. Mix first 6 ingredients in large bowl to blend. Whisk buttermilk, pumpkin, eggs and melted butter in medium bowl until well blended. Add to dry ingredients and whisk until smooth.
- Melt 1 tablespoon butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet; place in oven to keep warm up to 20 minutes. Repeat with remaining batter, adding more butter to skillet as necessary for each batch.
- Serve pancakes hot with maple syrup.
SPICY PUMPKIN PANCAKES
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
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
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