Festive Pumpkin Pie Pancakes Recipes

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.

Steps:

• Cream the cream cheese, brown sugar, spices and salt together, in a bowl, until they are light and fluffy, using an electric mixer set on medium speed.
• Add the eggs, one at a time, beating well after each addition. Blend in the pumpkin, milk, and vanilla.
• Pour the mixture into the unbaked pie shell. Bake in a preheated oven at 375 degrees Fahrenheit for 45 to 50 minutes or until a knife inserted halfway between the edge and center comes out clean.
• Cool slightly on a wire rack. While cooling, blend the sour cream and sugar together, then spread over the top of the warm pie.
• Return the pie to the oven and bake an additional 3 to 5 minutes or just until the topping is set.
• Cool on a wire rack. Cover and chill in the refrigerator before serving.

Steps:

• 1. In a large mixing bowl combine the dry ingredients: flour, baking powder, cinnamon, nutmeg, allspice and sugar until blended.
• 2. In another separate large mixing bowl combine together the wet ingredients: pureed pumpkin, eggs, milk, vegetable oil and vanilla extract until blended.
• 3. mix the blended dry ingredients with the blended wet ingredients until well blended into pancake batter consistency (avoid over mixing/ over beating).
• 4. Pour 1/4 cup batter scoops onto a greased hot griddle.
• 5. Cook until bubbles form then flip pancake over to cook on the other side until golden brown. Serve hot with your favorite pancake toppings!

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.