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
BISQUICK PUMPKIN PANCAKES RECIPE - (3.8/5)
Provided by á-4174
Number Of Ingredients 10
Steps:
- 1 In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger. 2 Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat. 3 For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.
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.
SPICY PUMPKIN PANCAKES - WW
This delicious pancake recipe is wonderful with nothing more than a "dollup" of cool whip on top. For a more fancy recipe, serve with warmed apple pie filling and cool whip. The pancakes (without topping) are 5 WW points per serving.
Provided by prattandpratt
Categories Breakfast
Time 25m
Yield 18 pancakes, 6 serving(s)
Number Of Ingredients 7
Steps:
- Coat a griddle or skillet with cooking spray. Warm over medium heat.
- Stir all ingredients until blended.
- Pour slightly less than 1/4 cupfuls onto hot griddle or skillet. Cook until edges are dry. Turn, cook until golden.
- Yields about 18 pancakes total, 3 pancakes per serving.
Nutrition Facts : Calories 68.4, Fat 2, SaturatedFat 0.7, Cholesterol 71.5, Sodium 127.4, Carbohydrate 8.8, Fiber 0.6, Sugar 7.6, Protein 4.1
PUMPKIN PANCAKES WITH NUTMEG WHIPPED CREAM
We make this every year for Halloween dinner. It would also be good for Thanksgiving morning breakfast and the whipped cream would be great on pumpkin pie.
Provided by RUCIFEY
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and vegetable oil. Combine the two mixtures, stirring just until all ingredients are moistened.
- 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. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
- Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.
Nutrition Facts : Calories 747.9 calories, Carbohydrate 81.3 g, Cholesterol 180.6 mg, Fat 41.4 g, Fiber 1.1 g, Protein 14.1 g, SaturatedFat 17.7 g, Sodium 1218.5 mg, Sugar 18.9 g
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