FLUFFY PUMPKIN PANCAKES
These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! -Mindy Bauknecht, Two Rivers, Wisconsin
Provided by Taste of Home
Time 30m
Yield 6 pancakes.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 360 calories, Fat 11g fat (2g saturated fat), Cholesterol 109mg cholesterol, Sodium 579mg sodium, Carbohydrate 55g carbohydrate (23g sugars, Fiber 5g fiber), Protein 13g 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 CRANBERRY PANCAKES
Orginally from Vegetarian Times, I have since modified this recipe and it is now my own. I love these, they are light and fluffy and a good way to use pumpkin.
Provided by Shannon Holmes
Categories Breakfast
Time 15m
Yield 3 pancakes, 1 serving(s)
Number Of Ingredients 12
Steps:
- Heat up your griddle to 325 degrees F.
- Mix the pumpkin, about 2 tablespoons milk, egg white and oil in a small bowl, beat until frothy.
- In a large bowl, mix the flour, baking powder and soda, salt and brown sugar (if using).
- Add pumpkin mix to the dry mix.
- Mix until combined.
- You may need more milk to make a"pancake batter" not too thick and not too runny.
- Let it sit for a minute or two.
- Pour batter slowly onto griddle, I end up with three pancakes.
- Sprinkle each with walnuts, pumpkin pie spice (if using) and cranberries.
- Flip after the bottom turn golden, turn pancakes and let the other side get golden.
- These are really fluffy and light pancakes.
- Serve with some heated maple syrup and margarine.
Nutrition Facts : Calories 526.1, Fat 12.9, SaturatedFat 1.6, Cholesterol 0.6, Sodium 1374.4, Carbohydrate 94.8, Fiber 19.8, Sugar 10.2, Protein 15.6
PUMPKIN CRANBERRY LOAF
Provided by Molly Yeh
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan.
- Put the butter in a small skillet over medium-low heat. Melt the butter and let simmer until the butter browns (you'll see tiny tan/light brown specks at the bottom of the skillet and the butter will smell nutty), 5 to 8 minutes. Remove from the heat and let cool completely.
- Combine the brown butter, pumpkin, brown sugar, maple syrup, vanilla and eggs in a large bowl. Whisk until smooth. Whisk together the all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, salt and baking soda in a separate bowl. Add to the wet ingredients and whisk until smooth (but don't overmix). Scrape into the prepared loaf pan and smooth the top. Press the cranberries into the top and sprinkle evenly with the turbinado sugar.
- Bake until the top is browned and crusty and a tester inserted in the center comes out clean, 50 to 55 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.
CRANBERRY ORANGE PANCAKES
As special as the holidays, these fluffy pancakes are drop-dead gorgeous, ready in just minutes and brimming with sweet, tart and tangy flavor. Seconds, anyone? -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Time 25m
Yield 12 pancakes (1-1/4 cups syrup).
Number Of Ingredients 16
Steps:
- In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside., In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm., In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and zest. Stir into dry ingredients just until blended. Fold in chopped cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Garnish with orange zest strips if desired.
Nutrition Facts : Calories 574 calories, Fat 17g fat (7g saturated fat), Cholesterol 177mg cholesterol, Sodium 1055mg sodium, Carbohydrate 94g carbohydrate (53g sugars, Fiber 3g fiber), Protein 12g protein.
FLUFFY PUMPKIN PANCAKES
Crisp fall mornings call for cozy breakfasts, and these fluffy pumpkin pancakes are just the thing to warm you right up. Packed with pumpkin and a sprinkle of cinnamon and vanilla, they feel and taste special, but are quick to stir together. The buttermilk and pumpkin make the batter quite thick, but they will spread. Be sure to leave lots of room between the pancakes when cooking them.
Provided by Yossy Arefi
Categories breakfast, brunch, quick, pancakes, main course
Time 30m
Yield 12 to 14 (3 1/2-inch) pancakes
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 166 milligrams, Sugar 4 grams, TransFat 0 grams
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