Spiced Pumpkin Pancakes Food

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SPICY PUMPKIN PANCAKES



Spicy Pumpkin Pancakes image

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

1 cup maple-flavored syrup
1 tablespoon butter or margarine
1/4 cup chopped pecans
2 1/3 cups Original Bisquick™ mix
1/3 cup canned pumpkin (not pumpkin pie mix)
1 1/4 cups milk
1/4 cup vegetable oil
2 tablespoons sugar
1 teaspoon pumpkin pie spice
2 eggs

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

SPICY PUMPKIN PANCAKES- BISQUICK



Spicy Pumpkin Pancakes- Bisquick image

Make and share this Spicy Pumpkin Pancakes- Bisquick recipe from Food.com.

Provided by Misti_Country_Girl

Categories     Breakfast

Time 20m

Yield 18 serving(s)

Number Of Ingredients 11

1 cup maple syrup
1 tablespoon butter
1/4 cup pecans, chopped
2 1/3 cups Bisquick
1/3 cup canned pumpkin (Not Pumpkin Pie Mix)
1 1/4 cups milk
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs

Steps:

  • Heat syrup and margarine until margarine is melted; remove from heat. Stir in pecans; Keep warm.
  • Stir pancake ingredients until well blended.
  • Pour batter by slightly less than 1/4 cupfuls onto hot griddle (grease griddle if necessary). Cook until edges are dry. Turn; cook until golden brown. Serve with syrup.

Nutrition Facts : Calories 158.7, Fat 5.5, SaturatedFat 1.7, Cholesterol 25.1, Sodium 202.8, Carbohydrate 25.1, Fiber 0.7, Sugar 14.2, Protein 2.8

PUMPKIN SPICED PANCAKES



Pumpkin Spiced Pancakes image

Provided by Sandra Lee

Time 23m

Yield 2 servings

Number Of Ingredients 9

1 cup maple-flavored pancake syrup
5 tablespoons pecans, toasted and chopped
1 cup buttermilk pancake mix
1 cup cold water
1/3 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Nonstick vegetable cooking spray
Butter, room temperature

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.

HEALTHY PUMPKIN SPICE PANCAKES



Healthy Pumpkin Spice Pancakes image

These fluffy pumpkin spice pancakes topped with banana, chopped pecans, and maple syrup are a healthy spin on a favorite comfort food. As an added bonus, you can freeze and reheat these pancakes when you like.

Provided by Taavi Moore

Categories     Breakfast

Number Of Ingredients 6

1 cup whole wheat flour
1 Tbsp date sugar
1 ½ Tbsp baking powder
½ tsp pumpkin pie spice
¼ cup pumpkin purée
1¼ cup plant-based milk

Steps:

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and pumpkin pie spice. Add the pumpkin pureée and plant-based milk, and stir to combine.
  • Heat a large nonstick skillet over medium heat. For each pancake, pour ¼ cup of the batter into the skillet. You should be able to fit 2-3 pancakes in a large skillet at a time.
  • Cook each pancake until bubbles appear on the surface and the edges become slightly matte. Flip and cook for an additional 30 seconds or until golden brown. Repeat with remaining batter.
  • If freezing, let the pancakes cool for 5 minutes. Space them evenly on a large baking sheet and flash freeze them for 10 minutes. Then, wrap them tightly in foil or a sealed plastic bag.
  • Freeze for up to one month. Reheat in an oven at 350 degrees F for 10-15 minutes or in a toaster.
  • Top with sliced banana, chopped pecans, and maple syrup.

PUMPKIN SPICE PANCAKES



Pumpkin Spice Pancakes image

Pumpkin Spice Pancakes make the best fall breakfast. Thick, fluffy, and filled with cozy spices, these pancakes are simple to make and so delicious!

Provided by Gayle

Categories     Breakfast

Time 20m

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
½ teaspoon salt
¼ cup packed light brown sugar
1 cup pumpkin puree ((canned pumpkin; NOT pumpkin pie filling))
1½ cups milk (any kind)
1 egg
2 teaspoons vanilla bean paste (or vanilla extract)
2 tablespoons melted coconut oil (or vegetable oil)
Butter for cooking

Steps:

  • In a medium bowl, whisk flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
  • In a large bowl, whisk brown sugar, pumpkin, milk, egg, vanilla, and coconut/vegetable oil until smooth.
  • Stir flour mixture into pumpkin mixture until just combined. Be careful not to overmix, as a few flour streaks are OK!
  • In a large skillet or griddle, melt 1 tablespoon of butter over medium heat. Pour batter by ¼ cupful onto skillet and cook until edges are set, about 3-4 minutes. Flip and cook until browned, about 1-2 minute. Repeat process with rest of butter and pancakes.
  • Serve immediately with butter and maple syrup, if desired.

Nutrition Facts : ServingSize 1 pancake, Calories 149 kcal, Carbohydrate 25 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 210 mg, Fiber 1 g, Sugar 7 g

EASY PUMPKIN PANCAKES



Easy Pumpkin Pancakes image

These Easy Pumpkin Pancakes are full of delicious fall flavors.

Provided by Bintu Hardy

Categories     Breakfast     Brunch

Number Of Ingredients 9

1 cup (115g) flour
1/2 cup (115g) pumpkin purée
1 egg
3/4 cup (177mL) milk
2 tablespoons maple syrup (or sugar)
1/2 teaspoon pumpkin pie spice
1 tablespoon baking powder
1 teaspoon vanilla extract
olive oil (for frying)

Steps:

  • Add all the ingredients into a mixing bowl and whisk into a pancake batter. It does not matter if a few lumps remain. This is a thick batter but if it seems too thick, add in 1 or so tablespoons of milk.
  • Heat some olive oil in griddle or non stick pan over medium heat, and ladle about ¼ cup batter onto the hot pan for each pancake.
  • Cook pancakes for about 2 minutes until small bubbles start to form on top.
  • Flip and cook for 30-60 seconds until golden.
  • Repeat until all the batter is cooked.

Nutrition Facts : Calories 134 kcal, Carbohydrate 25 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 30 mg, Sodium 28 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

PUMPKIN SPICE PANCAKES



Pumpkin Spice Pancakes image

These Pumpkin Spice Pancakes are a delicious fall breakfast packed with pumpkin!

Provided by Chrissie (thebusybaker.ca)

Categories     Breakfast

Time 20m

Number Of Ingredients 13

1 1/2 cups all purpose flour
6 tbsp brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
2/3 cup pureed pumpkin
1 1/2 cups buttermilk
2 eggs
3 tbsp vegetable oil
1/2 tsp vanilla extract
vegetable oil or cooking spray for frying

Steps:

  • In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves, making sure to break up all the chunks of brown sugar.
  • To a separate bowl, add the pureed pumpkin, buttermilk, eggs, vegetable oil and vanilla. Whisk these ingredients together until everything is incorporated.
  • Add the wet ingredients to the dry ingredients and fold them together with a rubber spatula, making sure you don't overmix (stop folding when no streaks of flour remain).
  • Preheat a large non-stick frying pan over medium heat and grease it with a little bit of vegetable oil or cooking spray.
  • Once the oil has heated for a few seconds, turn the heat down to
  • medium-low heat and carefully ladle about 1/3 cup of batter into the pan
  • for each pancake, trying to disturb the batter as little as possible to maintain a fluffy texture.
  • Once you see the edges beginning to brown slightly and a few bubbles
  • breaking the surface of the batter, flip the pancakes over.
  • Repeat this process until all your batter is gone. This recipe yields about 8 medium pancakes, but if you're looking for more than that feel free to double the recipe!
  • Serve the pancakes hot off the pan with a dollop of fresh whipped cream and a drizzle of caramel sauce!

Nutrition Facts : ServingSize 1 serving, Calories 175 kcal, Carbohydrate 25 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 37 mg, Sodium 109 mg, Fiber 1 g, Sugar 9 g

PUMPKIN PECAN PANCAKES



Pumpkin Pecan Pancakes image

Pumpkin pecan pancakes are a dreamy combination of spiced pumpkin pancakes and lightly-toasted pecans. The result? A heavenly fluffy cake with a nutty flavor and texture--yes, please!

Provided by Rachel Gurk

Categories     Breakfast

Time 16m

Number Of Ingredients 15

1 cup pumpkin puree (unflavored - not pumpkin pie filling)
1 ½ cup milk
2 large eggs
1/4 cup brown sugar
2 tablespoons oil or melted butter
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped pecans

Steps:

  • In a large mixing bowl, whisk together pumpkin puree, milk, eggs, brown sugar, oil, and vanilla.
  • On top of wet ingredients, add flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. Gently toss dry ingredients together before stirring into wet ingredients. Stir until smooth, but don't overmix. Fold in pecans (see note).
  • Heat a griddle over medium heat. If desired, butter or oil the pan. Scoop batter by about 1/4-cup portions onto heated pan. Cook until bubbles appear and pancakes start to look dry around the edges, 3-4 minutes.
  • Flip and cook for another 2-3 minutes or until golden brown and cooked through. Repeat with remaining batter. Serve immediately.

Nutrition Facts : ServingSize 2 pancakes, Calories 221 kcal, Carbohydrate 30 g, Protein 6 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 36 mg, Sodium 272 mg, Fiber 2 g, Sugar 8 g

PUMPKIN SPICE PANCAKES



Pumpkin Spice Pancakes image

Fall means changing up your pancake routine.

Provided by Pam Lolley

Time 45m

Number Of Ingredients 12

1 ¾ cups all-purpose flour
2 tablespoons light brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
¾ teaspoon pumpkin pie spice
2 large eggs
1 ½ cups whole buttermilk
1 cup canned pumpkin (from 1 [15-oz.] can)
1 teaspoon vanilla extract
¼ cup butter, melted, plus unmelted butter for griddle and serving
Pure maple syrup

Steps:

  • Whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl. Set aside.
  • Whisk together eggs, buttermilk, pumpkin, and vanilla in a medium bowl. Gradually stir buttermilk mixture into flour mixture until just combined. Gently stir in melted butter until just combined (mixture will be lumpy). Let stand 5 minutes.
  • Heat a griddle or large skillet over medium. Reduce heat to medium-low; lightly grease griddle with butter. Working in batches, pour about ¼ cup batter per pancake onto griddle. Cook until tops have a few bubbles and edges look dry and cooked, 3 to 4 minutes. Flip pancakes; cook until puffed and thoroughly cooked, 3 to 4 minutes. Transfer to a plate; repeat process with remaining batter. Serve immediately with maple syrup and butter.

PUMPKIN PANCAKES



Pumpkin Pancakes image

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

1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

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 SPICED PANCAKES



Pumpkin Spiced Pancakes image

These pancakes are delicious! You can keep them warm in the oven at 200 degrees so that you can serve them hot.What makes them even better is when you top them with this pumpkin pie spiced syrup ( http://www.food.com/recipe/pumpkin-pie-spice-syrup-464921 ) or cinnamon and sugar butter! Perfect for those fall mornings! If this isn't enough pumpkin, then serve with this pumpkin spiced latte, found here http://www.food.com/recipe/pumpkin-spiced-latte-464922

Provided by srosfeld

Categories     Breakfast

Time 25m

Yield 10 pancakes, 2-4 serving(s)

Number Of Ingredients 9

1 1/4 cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup milk
1/2 cup pumpkin puree
1 large egg
2 tablespoons vegetable oil

Steps:

  • Combine the flour, brown sugar, baking powder, salt and spices and stir with a fork.
  • Mix together milk, pumpkin puree, egg and oil in a liquid measuring cup.
  • Add the wet ingredients to the dry ingredients and whisk together just until combine. Lumpy batter is ok.
  • Heat a greased skillet or griddle over medium heat.
  • Once the skillet is hot, add a 1/3 cup scoop of batter to the pan.
  • Flip after bubbles have began to form on pancake.
  • Cook other side until golden brown.

PUMPKIN SPICED PANCAKES



Pumpkin Spiced Pancakes image

Pumpkin anytime of day! Pumpkin spiced pancakes are perfect as a hearty breakfast.

Provided by Chelsea Moore

Time 25m

Number Of Ingredients 16

2 cups (500 mL) all-purpose flour
1/4 cup (60 mL) brown sugar
1 tbsp (15 mL) baking powder
1½ tsp (7 mL) ground cinnamon
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) ground nutmeg
1/4 tsp (1 mL) salt
2 eggs (beaten)
1 cup (250 mL) E.D.SMITH® Pure Pumpkin
1¾ cups (375 mL) buttermilk
3 tbsp (45 mL) melted butter
1 tsp (5 mL) vanilla extract
2 tbsp (30 mL) canola oil
1/3 cup (75 mL) chopped toasted walnuts
E.D.SMITH® Syrup

Steps:

  • Stir the flour with sugar, baking powder, cinnamon, baking soda, ginger, nutmeg and salt; set aside. In a separate bowl, whisk the eggs with the pumpkin, buttermilk, melted butter and vanilla until smooth. Stir the wet mixture into the dry mixture until just combined (batter will be lumpy).
  • Preheat a large, nonstick skillet or griddle over medium-low heat. Brush skillet with some of the oil. In batches, pour about 1/3 cup (75 mL) batter per pancake into skillet, leaving space between each pancake.
  • Cook for 2 to 3 minutes or until bubbles form on the surface. Flip and cook for 2 to 3 minutes more or until golden brown. Wipe skillet between batches. (Hold prepared pancakes in a warm oven until ready to serve.) Serve with chopped walnuts and syrup. Makes 16 pancakes.

PUMPKIN SPICE PANCAKES



Pumpkin Spice Pancakes image

Provided by Fake Bake

Categories     main-dish

Time 10m

Yield 5 pancakes

Number Of Ingredients 4

1 cup instant buttermilk pancake mix, such as Hungry Jack
1/2 cup pumpkin puree (not pumpkin pie filling)
2 tablespoons pumpkin pie spice
Maple syrup and butter, for serving

Steps:

  • Combine the pancake mix with 3/4 cup cold water in a large mixing bowl and whisk until just combined. Add the pumpkin puree and pie spice and whisk until well incorporated. For each pancake, spoon 2 tablespoons of the batter onto a preheated griddle or nonstick skillet. Cook 2 minutes or until bubbles appear, then turn the pancakes and cook for 2 minutes longer. Transfer the pancakes to a plate and serve with maple syrup and butter (or pumpkin spice compound butter).

SPICED PUMPKIN APPLE PANCAKES



Spiced Pumpkin Apple Pancakes image

Provided by Debbie

Categories     Breakfast

Time 28m

Number Of Ingredients 16

3 tablespoons butter
1 cup apple of choice-shredded or finely diced
3 tablespoons granulated sugar
1 teaspoon cinnamon
2 1/2 cups all purpose flour
1 tablespoon baking powder
2 teaspoons pumpkin spice
1/4 teaspoon salt
2 cups buttermilk
1 cup pumpkin puree
2 large eggs
2 teaspoons vanilla
1/4 cup granulated sugar
3/4 -1 cup water
Extra butter or cooking spray to cook pancakes
Serve with warm Maple syrup and butter

Steps:

  • Melt butter in a small skillet over medium heat
  • add apples , sugar and cinnamon
  • cook on medium heat for about 5 minutes or until apples are tender
  • set aside to cool
  • In a medium bowl sift together the flour, baking powder, pumpkin spice and salt
  • In a large mixing bowl whisk together buttermilk , pumpkin, eggs, vanilla and sugar.
  • Add the dry in ingredients to wet ingredients a little at a time and mixing well.
  • Once everything is mixed add water a little at a time until the batter is a consistency you like, I used about 3/4 cup
  • Fold in apples
  • In a skillet over medium heat melt a little butter
  • I used a 1/2 cup scoop and pour it over the melted butter
  • when the edges look cooked and the bubbles in the center of the pancake stay open it is time to flip
  • Cook the other side for a few minutes
  • Serve warm with butter and warm maple syrup

Nutrition Facts : ServingSize 3 g

SPICED PUMPKIN PANCAKES RECIPE



Spiced Pumpkin Pancakes Recipe image

Make your morning more fun with this spiced pumpkin pancakes recipe. Drizzle a bit of maple syrup and you're good to go and finish up your plate.

Provided by Recipes.net Team

Categories     Pancakes

Time 30m

Yield 12

Number Of Ingredients 12

1 1/4 cup Spiced Pumpkin Pancakes
3 tbsp sugar
2 tsp baking powder
1 1/4 tsp pumpkin pie spice
3/4 tsp salt
1 1/3 cup whole milk
3/4 cup canned pure pumpkin
4 large separated eggs
1/4 cup melted unsalted butter
1 tsp vanilla extract
Vegetable oil
Maple syrup

Steps:

  • Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well.
  • Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry.
  • Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet.
  • Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches.
  • Serve with syrup.

Nutrition Facts : Calories 98.00kcal, Carbohydrate 7.00g, Cholesterol 75.00mg, Fat 6.00g, Fiber 1.00g, Protein 3.00g, SaturatedFat 3.00g, ServingSize 12.00pieces, Sodium 263.00mg, Sugar 5.00g

PUMPKIN SPICE PANCAKES



Pumpkin Spice Pancakes image

A great way to make use of that extra can of pumpkin

Provided by Katie Workman

Categories     Breakfast

Time 25m

Number Of Ingredients 13

1 ½ cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ kosher or coarse salt
2 large eggs
¾ cup canned pumpkin puree (not pumpkin pie filling)
¾ cup whole milk
¾ cup half-and-half
Vegetable or canola oil (for cooking the pancakes)
Butter or maple syrup (to serve)

Steps:

  • In a medium sized bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, cloves, and salt.
  • In another medium-sized bowl whisk the eggs lightly, then add the pumpkin, milk and half-and-half and whisk to blend. Add the liquid ingredients to the dry and whisk until just combined.
  • Heat a large skillet over medium high heat and lightly oil the pan. Add the pancake batter in ¼ cup portions, using the cup or a spoon to spread out the batter a bit (it is thick). Cook the pancakes for about 2 minutes per side until they are nicely browned and cooked through. Serve it with butter or syrup, or both - seriously both if you want a huge treat.

Nutrition Facts : Calories 345 kcal, Carbohydrate 55 g, Protein 11 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 103 mg, Sodium 75 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving

HEALTHY PUMPKIN PANCAKES



Healthy Pumpkin Pancakes image

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

3/4 cup nonfat Greek yogurt
3/4 cup milk ((I used 1%))
2 tablespoons butter (plus additional for cooking the pancakes)
1 ½ cups white whole wheat flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 teaspoons ground cinnamon*
1/2 teaspoon ground ginger*
1/8 teaspoon ground nutmeg*
3/4 cup pumpkin purée (pure pumpkin; NOT pumpkin pie filling)
2 large eggs
2 tablespoons pure maple syrup (or granulated sugar or honey)
1 teaspoon pure vanilla extract
Pure maple syrup
Butter
Chopped toasted pecans
Vanilla greek yogurt

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

SPICED PUMPKIN PANCAKES



Spiced Pumpkin Pancakes image

This is moist and hearty hotcake loaded with pumpkin flavor brought out by traditional holiday spices. You can freeze leftover pancakes in an an airtight freezer bag and reheat the next morning in the microwave (about 1 minute on high).My children ask for this recipe instead of standard pancakes all the time. I love that they get a veggie in their breakfast, and that they don't want syrup with it!!!

Categories     Side Items     Other     Other Side Items     Breakfast     Side Items Breakfast

Yield 18

Number Of Ingredients 13

* 1 cup all-purpose flour
* 1 cup wheat flour
* 6 Tablespoons packed brown sugar
* 1 and 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cloves
* 1/2 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon salt
* 1 and 2/3 cups buttermilk
* 3/4 cup canned solid pack pumpkin
* 3 large eggs - lightly beaten
* 1 Tablespoon melted butter

Steps:

  • In a large bowl, combine the flour, brown sugar, baking powder, baking soda and the spices.
  • In a medium bowl, stir together the milk, pumpkin, eggs and melted butter.
  • Add wet ingredients to dry ingredients and stir until smooth.
  • Dollop the batter in 1/4 cup amounts onto a well-greased skillet or large frying pan set to medium heat. Cook until tops bubble and turn and cook other side - about 2 minutes per side.
  • If working in batches, place finished pancakes on a baking sheet in the oven set to 250 degrees until all are done.
  • Serve warm with softened butter and your favorite syrup. It's also great with just a dollop of whipped cream for a pumpkin pie breakfast feeling.
  • Makes 15 servings

Nutrition Facts : Nutritional Info Servings Per Recipe 18 Amount Per Serving Calories

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  • Once you see the bubbles forming up, flip the pancake to the next side carefully and cook for another 2-3 minutes.


MACRO-FRIENDLY RECIPES: PUMPKIN SPICE PANCAKES - P & C ...
We decorate with pumpkins everywhere and are constantly eating pumpkin spiced foods. I always eat eggs for breakfast, but a few times a year I make exceptions for some …
From pcfitnessnj.com
4.8/5 (6)
Servings 1


PUMPKIN SPICE PANCAKES - JUSTINE SNACKS
Pumpkin Spice Pancakes. Jump to Recipe Print Recipe. When it is pumpkin season, I go HARD with the pumpkin recipes. And when it comes to pancakes (which are …
From justinesnacks.com
Cuisine American
Category Breakfast
Servings 1
  • Add all ingredients to a small blender, then using the flat blade attachment, blend together all ingredients until a batter forms.
  • In a greased pan on medium heat, cook for about two minutes on each side or until the pancakes are golden brown.


PUMPKIN SPICE PANCAKES - LIFE, LOVE, AND GOOD FOOD
Preheat the griddle or a large skillet to medium. When hot, use a pat of butter to lightly grease the griddle. Working in batches, pour batter by 1/3 cupfuls onto the griddle. Cook …
From lifeloveandgoodfood.com
5/5 (1)
Total Time 25 mins
Category Breakfast
Calories 171 per serving
  • In a medium bowl, whisk together the buttermilk, pumpkin, egg yolks, sugar, and vanilla until smooth. Then, stir in 4 tablespoons melted butter.
  • In a larger bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Make a well in the center and pour in the buttermilk mixture, stirring until combined. A few lumps remaining is fine.
  • Beat the egg whites with an electric mixture until soft peaks form. Gently fold the egg whites into the batter.
  • Preheat the griddle or a large skillet to medium. When hot, use a pat of butter to lightly grease the griddle.


PUMPKIN SPICE PANCAKES (GLUTEN-FREE ... - REAL FOOD WHOLE LIFE
Celebrate fall all year round with Pumpkin Spice Pancakes! They’re easy to make in just one-bowl and are naturally gluten-free, dairy-free, and nut-free so just about anyone can …
From realfoodwholelife.com
Estimated Reading Time 5 mins
  • In a large bowl stir together the coconut oil (or butter), pumpkin puree, vinegar, maple syrup, and vanilla extract. Beat in the eggs. Don't worry if the melted coconut oil solidifies when combined with cold ingredients; just make sure everything is well mixed together.
  • Add the oat flour, baking soda, salt, and cinnamon to the wet ingredients, mixing well to combine. Pour in the milk, mixing again until all the ingredients are well incorporated and well combined. If the batter seems too thick add a splash more milk to thin it out.
  • Heat a heavy cast-iron skillet or nonstick griddle over medium-low heat. Once the pan is hot, lightly oil the cooking surface with butter or coconut oil. Ladle or pour ¼ cup batter onto the pan for each pancake, being careful not to overcrowd the pan. Let the pancakes cook until small bubbles form on the tops and the underside is golden, about 3 to 4 minutes.
  • Once the bottom side has cooked sufficiently, flip and cook for another couple of minutes or so, until golden brown on both sides.


BANANA PUMPKIN PANCAKES (GLUTEN FREE) - FANNETASTIC FOOD
Pumpkin Spice Pancakes. With the exception of occasional appearances in my Pumpkin Pie Oatmeal, pumpkin hasn’t gotten as much love on this blog recently as it did in …
From fannetasticfood.com
Reviews 27
Estimated Reading Time 3 mins
Servings 1
Total Time 17 mins
  • Combine all above ingredients in a bowl (mash the banana first unless you want a big mess) and mix until somewhat uniform.
  • Then, pour the mixture into a small pan (an omelette sized pan works best -- be sure to grease it first) over low heat. Let the pancake cook untouched about 10 minutes, or until it starts sizzling and the pancake is firm enough to flip.
  • Cook another minute or two on the other side, then serve and enjoy! I love topping mine with fresh blueberries and/or some plain yogurt (pictured) – no syrup needed!


PUMPKIN PANCAKES - KING ARTHUR BAKING
Whisk together the flour, sugar, baking powder, spice, and salt until evenly incorporated. In a separate bowl or measuring cup whisk together the milk, pumpkin, melted butter, and egg. …
From kingarthurbaking.com
4.7/5 (31)
Total Time 30 mins
Servings 9
Calories 120 per serving
  • Whisk together the flour, sugar, baking powder, spice, and salt until evenly incorporated., In a separate bowl or measuring cup whisk together the milk, pumpkin, melted butter, and egg., Pour the wet ingredients into the dry ingredients, stirring just until evenly moistened., Heat a large pan over medium heat or preheat a griddle to 350°F; the surface is hot enough when a droplet of water skitters across it.
  • Lightly grease the pan with butter or vegetable oil., Spoon the batter, 1/4 cup at a time, into the pan; a scone and muffin scoop works well here., Cook on the first side until the edges of the pancakes start to look dry, about 2 to 3 minutes, then flip the pancakes over, and continue to cook until the bottoms are brown, an additional 2 minutes., Serve immediately or transfer cooked pancakes to the oven to stay warm, if desired.


SPICED PUMPKIN-PECAN PANCAKES RECIPE - CHOWHOUND
Instructions. 1 Heat the oven to 200°F and place a baking sheet on one of the racks. 2 Whisk together the flour, sugar, baking powder, cinnamon, salt, ginger, nutmeg, and cloves …
From chowhound.com
5/5 (2)
Total Time 30 mins
Category Breakfast, Dessert, Brunch
Calories 216 per serving
  • Whisk together the flour, sugar, baking powder, cinnamon, salt, ginger, nutmeg, and cloves in a medium bowl until evenly combined; set aside.
  • Add the flour mixture and pecans and stir until just mixed and moistened (the batter will be lumpy), about 30 strokes.


PUMPKIN SPICE PANCAKES - HOT FOR FOOD BY LAUREN TOYOTA
Whip up a stack of pumpkin spice pancakes for brunch and indulge with the one you love… that’s pumpkin of course! It takes basically no time to mix up this batter and fry up …
From hotforfoodblog.com
4.2/5 (5)
Estimated Reading Time 1 min
Category Breakfast
Total Time 13 mins
  • Heat a non-stick pan to medium/medium-low, and preheat oven to 200°F. You'll place the pancakes on a baking sheet or plate in the oven to keep them warm while you cook.
  • In a mixing bowl, combine the flours, spices, baking powder, and sea salt together with a fork. Add pumpkin puree, maple syrup, and milk and whisk together until well combined.
  • Use a 1/4 cup for each pancake. Lightly butter the pan with some vegan butter. I like using a paper towel to spread it evenly around the pan. Scoop batter into the center of the pan. Once it starts to bubble all around and the edges of the pancake are slightly cooked through, that's when you flip it. It's approximately 2 minutes each side. Be sure to adjust your burner temperature as you go as the pan will get really hot half way through.


RECIPE: PUMPKIN SPICE PANCAKES - WHOLE FOODS MARKET
Method. In a large bowl, whisk together flour, baking powder, pumpkin pie spice and salt. In a separate bowl, whisk together milk, pumpkin purée and egg. Pour milk mixture …
From wholefoodsmarket.com
Servings 4-6
Calories 180 per serving
Total Time 1 hr


HEALTHY SPICED PUMPKIN PANCAKES - VITACOST
These Spiced Pumpkin Pancakes are moist, fluffy and perfectly sweet. Topped with cinnamon icing and cacao nibs, this breakfast tastes like a sinful treat, but it’s full of good-for-you ingredients. Healthy has never tasted so good! Healthy Spiced Pumpkin Pancakes. Pancake Ingredients. 1 scoop protein powder ½ cup Kodiak Cakes Protein Packed Flapjack …
From vitacost.com
Estimated Reading Time 1 min


HOW TO MAKE EASY PUMPKIN PANCAKES FROM SCRATCH | FOODTALK
Use pumpkin pie spice mix instead of only cardamom. Make Vegan Pumpkin Pancakes – Replace the milk with coconut milk and replace the eggs with 2 flax eggs. Make it healthier by making it with 2 cups of this Multi Grain Pancake Mix. Then just add the eggs, pumpkin, milk, vanilla and spice.
From foodtalkdaily.com
Servings 8
Total Time 25 mins


PUMPKIN PANCAKES (VEGAN) - VEGGIE WORLD RECIPES
Starting with these delicious pumpkin spiced pancakes that I am so in love with! What you will need for your pumpkin pancakes. 1 cup whole wheat flour; 1 tbsp sugar ; 1 tbsp baking powder; 1 tbsp peanut butter powder (for this recipe, I used a pumpkin spiced peanut butter powder because I thought it added an amazing flavor and a little bit of thickness to the …
From veggieworldrecipes.com
Cuisine American
Total Time 30 mins
Category Breakfast
Calories 369 per serving


PUMPKIN SPICE PANCAKES - TWO KOOKS IN THE KITCHEN
Spices. You can often find pumpkin pie spice in your local bulk food store or in mainstream grocery stores in the Fall season. If you can’t find it, use 11/2 teaspoons ground cinnamon, 1/2 teaspoon ground powdered ginger and 1/2 teaspoon ground nutmeg for this recipe.; If you don’t have or like ginger or nutmeg, try allspice or ground cloves.
From twokooksinthekitchen.com
5/5 (2)
Total Time 28 mins
Category Breakfast, Brunch
Calories 171 per serving


SPICED PUMPKIN PANCAKES WITH MAPLE PECANS - VEGAN RECIPE
1 Place the pumpkin in a steamer over boiling water and steam for 5-7 minutes or until soft and cooked through. Puree and set aside. 2 Sift together the flour, baking powder, spices and salt into a large mixing bowl. Then add the sugar and whisk to combine. 3 In another bowl, mix together the egg replacer, water, almond milk, melted butter ...
From vegkit.com
3.5/5 (10)
Category Breakfasts
Servings 4
Total Time 45 mins


SPICED PUMPKIN PANCAKES RECIPE - EPICURIOUS
Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until ...
From epicurious.com
3.4/5 (171)
Servings 12


PUMPKIN SPICE PANCAKES (GLUTEN FREE) - GLUTEN FREE HOMESTEAD
Treat yourself and your family with these moist, light, and fluffy pumpkin spice gluten free pancakes. They’re perfect for a holiday breakfast or brunch. Pumpkin is loaded with nutrients. It’s rich in Vitamin A, low in calories, and packed full of antioxidants that can boost your immune system and support overall health, along with promoting healthy skin. I love that. And …
From glutenfreehomestead.com
5/5 (1)
Category Breakfast
Cuisine American
Calories 165 per serving


THE PUMPKIN SPICE PANCAKES RECIPE FOR YOUR BREAKFAST
To make pumpkin spice pancakes, add flour, brown sugar, cinnamon, nutmeg, baking powder, nutmeg, and ginger in a large bowl and whisk. Mix milk, pumpkin puree, eggs, and vanilla extract in another bowl. Combine the contents of the two bowls. Melt butter in a pan and pour the batter into it. Cook until both sides turn golden.
From thefoodxp.com
Ratings 1
Calories 175 per serving
Category Dips And Sauces


SPICED PUMPKIN PANCAKES - ENJOY LIFE FOODS
Spiced Pumpkin Pancakes Makes about 30 mini pancakes or 7-8 classic pancakes Ingredients 1 C. + 2 T. favorite gluten-free f
From enjoylifefoods.com
Estimated Reading Time 40 secs


PUMPKIN SPICE PANCAKES RECIPES - FOOD NEWS
Pumpkin Spice Blender Protein Pancakes will stay good in the fridge for 2–3 days and in the freezer for up to 2 months. From the fridge, simply place in a microwave or toaster oven for 1–2 minutes to reheat. From the freezer, add an extra 1–2 minutes to allow the pancakes to thaw and heat. Other Chef Nat Breakfast Recipes:
From foodnewsnews.com


VEGAN PUMPKIN SPICE PANCAKES | EASY RECIPE | BREAKFAST ...
Add the pumpkin to the boiling water and simmer for approx. 10 minutes, or until soft. Drain and add the cooked pumpkin and plant-based milk to blender. Mix for approx 30 seconds. Add pumpkin pie spice, flour, sugar, baking powder, and salt. Mix on medium speed for approx. 1 minute until a smooth batter forms.
From zuckerjagdwurst.com


PUMPKIN SPICE PECANS RECIPE - ALL INFORMATION ABOUT ...
Pumpkin Pie Spiced Pecans - McCormick great www.mccormick.com. 3 cups pecan halves Substitutions available. walnut halves. INSTRUCTIONS. 1 Preheat oven to 250°F. Mix sugar, pumpkin pie spice and salt in small bowl. Beat egg white and vanilla in large bowl until foamy. Add pecans; toss to coat well.
From therecipes.info


25 EASY PUMPKIN SPICE RECIPES TO SATISFY YOUR FALL ...
23. Pumpkin Delight. This dessert has a crunchy and buttery pecan crust, followed by layers and layers of creamy pumpkin filling, sweetened cream cheese, and whipped cream. As if it couldn’t get any more delightful, it’s topped with crunchy pecans, for good measure. 24. Easy Pumpkin Mousse.
From insanelygoodrecipes.com


PUMPKIN SPICED PANCAKES RECIPES
More about "pumpkin spiced pancakes recipes" BEST PUMPKIN PANCAKES RECIPE - HOW TO MAKE PUMPKIN PANCAKES. 2021-08-11 · Melt butter in a large nonstick skillet over medium heat. When butter is foamy, reduce heat to medium-low and ladle pancake batter into skillet. Cook … From delish.com Reviews 11 Calories 180 per serving Category Autumn, …
From tfrecipes.com


PUMPKIN SPICE PANCAKES - RECIPES | NOAHSTRENGTH.COM
How to Make Easy Pumpkin Pancakes: Preheat griddle to 300 – 350 degrees In a large bowl with pour spout, whisk pumpkin, milk, egg, oil, and almond extract Add flour, baking soda, salt, and pumpkin pie seasoning. Instructions In a medium bowl, whisk together the flour, sugar, baking powder, pumpkin spice, and salt. In a separate large bowl, mix together the …
From noahstrength.com


25 BEST KETO PUMPKIN RECIPES - INSANELY GOOD
Keto Pumpkin Pancakes. I’ll admit that keto pumpkin pancakes aren’t as light and fluffy as pancakes made the traditional way. However, what they’ll lack in fluffy lightness, they’ll make up for in flavor and heartiness. If you like pumpkin pie or pumpkin spice, you’ll love them.
From insanelygoodrecipes.com


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