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
SPICY PUMPKIN PANCAKES- BISQUICK
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
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
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.
HEALTHY PUMPKIN SPICE PANCAKES
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
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 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
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
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
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
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 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
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
Fall means changing up your pancake routine.
Provided by Pam Lolley
Time 45m
Number Of Ingredients 12
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
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 SPICED PANCAKES
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
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 anytime of day! Pumpkin spiced pancakes are perfect as a hearty breakfast.
Provided by Chelsea Moore
Time 25m
Number Of Ingredients 16
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
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
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
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
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
A great way to make use of that extra can of pumpkin
Provided by Katie Workman
Categories Breakfast
Time 25m
Number Of Ingredients 13
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
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
SPICED PUMPKIN PANCAKES
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
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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