Fluffy Autumn Pun Cakes Pumpkin Pancakes Recipes

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.

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.

Steps:

• Mix first 3 ingredients in a medium bowl.
• Add the rest of the ingredients and mix until mostly smooth.
• Heat a skillet over medium heat and add a tablespoon of oil to the pan.
• Cook first side of pancake until edges are dry, and the center bubbles, then flip and cook until other side is golden brown.
• Serve with maple syrup, fruit preserves, cinnamon butter, or for an extra special treat smother with pumpkin pie dip (Recipe#25730) and top with a cinnamon brown sugar and chopped walnut struesel topping!
• YUM.

Steps:

• preheat a skillet over medium heat.
• Coat with oil or cooking spray Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
• Blend ingredients together.
• Combine remaining ingredients in a small bowl.
• Mix in the dry ingredients with the wet ingredients and blend until smooth.
• Pour the batter into the skillet to form 5-inch circles (1/4 cup portions).
• When the batter stops bubbling and edges begin to harden, flip the pancakes.
• They should be dark brown.
• This will take about 1 to 2 minutes.
• Flip the pancakes and cook the other side for the same amount of time, until dark brown.

Steps:

• In a large bowl add the flour, spices and baking powder. Use a whisk to airate it and get lots of air inches.
• In a seperate bowl, beat the eggs with a beater until foamy - about 3 minutes. Add the yoghurt, milk, pumpkin, vanilla, sugar, and brown sugar. Beat to mix well.
• Pour the egg mix into the flour mix and gently fold to combine.
• Spoon 1/4 of a cup on to a buttered hot pan and cook over a medium heat.
• Let each side cook for about 3 minutes.

Steps:

• Combine the pumpkin, egg, milk, vinegar and oil. (I use the blender.).
• Combine the remaining dry ingredients then add to the pumpkin mixture. Stir just till combined-DON'T overmix; a few small lumps are ok.
• Heat a buttered griddle over medium low heat. (It's ready when a drop of water sizzles on it.).
• Cook the pancakes till light golden brown on both sides, about 2-3 minutes.
• Great served with butter and maple syrup or apple butter!