QUICK AND EASY PUMPKIN PANCAKES
I make these delicious pancakes for my family usually between Halloween and Thanksgiving, although they are welcome any time. Serve with warm maple syrup.
Provided by Matt Lenell
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Stir flour, pumpkin, egg, sugar, salt, and pumpkin pie spice together in a large bowl until well mixed; the mixture will be thick and chunky. Add baking powder and stir until evenly distributed. Slowly pour in 1/4 cup milk while stirring; mix until all liquid is absorbed. Add more milk and stir until batter is smooth and firm, yet flows off the spoon; a wooden spoon inserted into the mixture will stand, but batter will flow when poured. Mix in pecans.
- Heat a nonstick skillet over medium heat. Scoop 1/4 cup batter for each pancake onto the skillet. Cook until edges are dry, 1 to 2 minutes; flip and cook on the other side until edges are firm, another 1 to 2 minutes.
- Place a pat of butter on each pancake as they are removed from the skillet and transferred to a plate. Sift confectioners' sugar on top.
Nutrition Facts : Calories 190 calories, Carbohydrate 31.9 g, Cholesterol 48.9 mg, Fat 4.9 g, Fiber 4.6 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 493.4 mg, Sugar 8.4 g
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
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
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
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.
QUICK AND EASY PUMPKIN PANCAKES
Steps:
- Gather the ingredients. Preheat an electric griddle to 375 F or heat a large frying pan over medium-high heat. Lightly grease if needed.
- Whisk together the baking mix, eggs, milk, pumpkin, sugar, cinnamon, and nutmeg until well-combined. Do not overmix. Let the batter rest for 10 minutes.
- Turn down the griddle to 350 F or the burner down to medium heat. Ladle 1/4-cupfuls of the batter onto the griddle. Cook until the edges of the pancakes start to set and bubbles start to form on the surface of the pancakes.
- Flip. Cook another 1 to 3 minutes until pancakes are golden brown on the other side. Repeat with the remaining batter.
- Serve immediately topped with butter, maple syrup , and shelled pumpkin seeds (if using).
Nutrition Facts : Calories 246 kcal, Carbohydrate 34 g, Cholesterol 67 mg, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, Sodium 562 mg, Sugar 12 g, Fat 9 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
EASY PUMPKIN PANCAKES
Make and share this Easy Pumpkin Pancakes recipe from Food.com.
Provided by Gloworm6
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wisk all ingredients together until combined. Do not overstir.
- Heat lightly greased griddle or skillet over medium heat.
- Pour or scoop batter onto griddle, apx 1/4 cup per pancake. Brown on both sides.
- Serve hot!
Nutrition Facts : Calories 340.8, Fat 10.8, SaturatedFat 3.1, Cholesterol 56.6, Sodium 707.6, Carbohydrate 51.6, Fiber 1.9, Sugar 5.5, Protein 9.6
THE BEST PUMPKIN PANCAKES RECIPE BY TASTY
Here's what you need: flour, sugar, baking powder, baking soda, salt, milk, butter, vanilla, egg, pumpkin puree
Provided by Miriam Blanar
Categories Breakfast
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine together the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large-sized bowl.
- Make a well in the centre and whisk in the milk, slightly cooled melted butter, vanilla and egg. Whisk in the pumpkin puree until smooth.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan.
- Pour 1⁄4 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
- Serve with your choice of topping.
Nutrition Facts : Calories 232 calories, Carbohydrate 35 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, Sugar 6 grams
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
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
CHEF JOHN'S PUMPKIN PANCAKES
This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices!
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 46 g, Cholesterol 35.9 mg, Fat 7.9 g, Fiber 2.7 g, Protein 7.9 g, SaturatedFat 2 g, Sodium 703.6 mg, Sugar 11 g
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.
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
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