PUMPKIN PECAN PANCAKES
These hearty pancakes are tasty and stick to your ribs. The pumpkin and pecan work well together and the vanilla extract adds a great flavor. They taste sweet and rich, but don't have much sugar or fat.
Provided by firegirl
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- In a bowl, combine whole wheat pastry flour, multigrain hot cereal, and baking powder.
- In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt. Add wet ingredients to dry, being careful not to overmix the batter. Fold in pecans.
- 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. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
Nutrition Facts : Calories 321.3 calories, Carbohydrate 42.5 g, Cholesterol 67.1 mg, Fat 13.4 g, Fiber 5.3 g, Protein 10.4 g, SaturatedFat 2.3 g, Sodium 451.3 mg, Sugar 17.1 g
PUMPKIN AND PECAN PANCAKES
We tested countless batches of these pumpkin pancakes to get the perfect spice blend: they need the right amount of pumpkin and just enough pecans for that satisfying crunch Once we got them to become perfectly pillowy, they were gone in minutes They probably won't last long at your house, either
Provided by Family Farm Team (adapted from Tasting Table)
Categories Meals
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat your pan/griddle over medium-low heat. In a large bowl, whisk together the dry ingredients (flour, brown sugar, baking powder, baking soda, salt, spices, and pecans).
- In a separate bowl, whisk together the pumpkin purée, milk, melted butter, eggs, and vanilla until smooth. Stir the wet ingredients into the dry ingredients until well combined.
- Lightly grease your pan/griddle and pour about a 1/4 cup of batter onto the surface for each pancake, spreading the batter out as needed (making about a 3" pancake). Cook pancakes 1-2 minutes on each side until golden-brown, flipping only once when the edges look set, and the tops start to lose their shine. Repeat with remaining batter.
- When pancakes are ready, serve warm topped with butter and maple syrup.
- For dairy-free pancakes, substitute 1/2 cup (100g) of vegetable oil in place of the melted butter, and water or non-dairy milk in equal amounts in place of the whole milk.
PUMPKIN SPICED PECAN PANCAKES
Make and share this Pumpkin Spiced Pecan Pancakes recipe from Food.com.
Provided by LizAnn
Categories Breakfast
Time 35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In medium bowl mix together first seven ingredients.
- In larger bowl beat together remaining (or wet) ingredients.
- stir dry ingredientd into wet ingredients until just incorporated (do not overstir).
- Heat skillet.
- Add some oil or non-stick spray.
- pour 1/3 to 1 cup of batter into pan (depending on how big you like your pancakes) cover and let fry till edges begin to dry and bubble appear on surface.
- Remove lid and flip over.
- cook uncovered till done.
- Put in warm oven till the rest of your pancakes are cooked.
- Serve with butter and maple syrup.
- (add some bacon on the side) mmm--.
Nutrition Facts : Calories 338.2, Fat 15.8, SaturatedFat 3.2, Cholesterol 72, Sodium 629.9, Carbohydrate 43.4, Fiber 6, Sugar 10.1, Protein 9.8
PUMPKIN SPICED PANCAKES
Provided by Sandra Lee
Time 23m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Pecan Syrup Preparation:
- Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm.
- Pancake Preparation:
- In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).
- Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.
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