PUMPKIN CINNAMON PANCAKES
"We have pancakes a lot at our house, so I like to look for variations on traditional recipes," notes Elizabeth Montgomery of Allston, Massachusetts. "Our daughter just loves the great taste of these moist pumpkin pancakes."
Provided by Taste of Home
Time 20m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the baking mix, brown sugar and cinnamon. In another bowl, combine the eggs, milk, pumpkin, oil and vanilla; stir into dry ingredients and mix well., Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with toppings as desired.
Nutrition Facts : Calories 333 calories, Fat 16g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 587mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 1g fiber), Protein 9g protein.
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 CINNAMON PANCAKES
An easy and very tasty treat for breakfast. The results taste like you put a lot more effort into it than the recipe requires. Prep and servings are guesses, by the way. I know it makes enough for my husband and myself, with a few pancakes left over. Enjoy!
Provided by jmelyn
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- For pecan syrup: Combine the maple syrup and pecans in a small microwave safe bowl.
- Heat in microwave until hot, about 25 seconds.
- Set the pecan syrup aside and keep warm.
- For pancakes: Whisk pancake mix, water, pumpkin, cinnamon and ginger in a medium bowl until just blended (do not overmix, the mixture should be lumpy).
- Spray a heavy griddle with nonstick spray and heat over medium heat.
- Spoon 2 Tbsp of batter onto griddle to form each pancake.
- Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook 2 minutes longer.
- Transfer pancakes to plate.
- Top with butter and serve with warm pecan syrup.
Nutrition Facts : Calories 231.3, Fat 7.3, SaturatedFat 0.7, Cholesterol 3.4, Sodium 226.1, Carbohydrate 40.8, Fiber 1.7, Sugar 24.6, Protein 2.6
PUMPKIN CINNAMON PANCAKES
Provided by Sandra Lee
Time 11m
Yield Makes 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.
PUMPKIN PANCAKES WITH CINNAMON-APPLE TOPPING
When these pumpkin pancakes are on the griddle, people flock to the kitchen. Grab a spoon and top each stack with buttery, cinnamon-spiced apples. -Kami Button, Cheektowaga, New York
Provided by Taste of Home
Time 30m
Yield 8 pancakes (1 cup topping).
Number Of Ingredients 16
Steps:
- In a skillet, heat butter over medium-high heat. Add apple; cook and stir 3-4 minutes or until tender. Stir in brown sugar, maple syrup and cinnamon; cook and stir 1 minute longer. Remove from heat; keep warm., For pancakes, in a large bowl, whisk flour, sugar, baking powder, pie spice and salt. In another bowl, whisk eggs, milk, pumpkin and oil until blended. Add to flour mixture; stir just until moistened. Stir in walnuts. , Lightly grease a griddle; heat over medium heat. Pour batter by scant 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with apple topping. Freeze option: Prepare pancakes only. Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven, 5-10 minutes. Meanwhile, prepare apple topping as directed; serve with pancakes.
Nutrition Facts : Calories 459 calories, Fat 24g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 537mg sodium, Carbohydrate 54g carbohydrate (25g sugars, Fiber 3g fiber), Protein 11g protein.
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