PUMPKIN PIE PANCAKES
Canned pumpkin, allspice and cinnamon bring the flavor of fall to the breakfast table in our pumpkin pie pancakes that are ready in just 15 minutes.
Provided by Paula Jones
Categories Breakfast
Time 15m
Yield 14
Number Of Ingredients 7
Steps:
- Into medium-large bowl, mix all ingredients except syrup until smooth. Batter will be thick.
- Spray griddle with cooking spray; heat over medium-high heat. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until bubbles form around edges. Turn pancakes; cook about 3 minutes or until golden brown on bottom.
- Serve pancakes with maple syrup.
Nutrition Facts : ServingSize 1 Serving
VEGAN PUMPKIN PIE PANCAKES
From Vegan Planet, these pumpkin pie pancakes are a-ma-zing! You can substitute real milk if you don't mind them not being vegan, and you can also substitute 1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves for one teaspoon of pumpkin pie spice.
Provided by Anomalyk
Categories Breakfast
Time 30m
Yield 10-12 medium-sized pancakes
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and set aside.
- In a separate bowl, combine the soy milk, canned pumpkin, and corn oil and process until well blended. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined.
- Use a skillet to make pancakes as you would with regular pancake batter.
Nutrition Facts : Calories 114.9, Fat 2.1, SaturatedFat 0.3, Sodium 260.8, Carbohydrate 21, Fiber 0.9, Sugar 5.3, Protein 3
HEALTHY WHOLE WHEAT PUMPKIN PIE PANCAKES
Mmmm! Eating these pancakes is like eating a piece of fall and winter. They are fluffy, flavourful, and best of all, healthy! They have very high fibre and protein, as well as full of nutrients. These are all around good! Also, they are freezeable. If you would like even lighter pancakes, replace one of the tablespoons of pumpkin with an additional tablespoon of canola oil.
Provided by I Cant Believe Its
Categories Breakfast
Time 30m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine egg substitutes, pumpkin, sugar, oil, and milk in a large bowl.
- Combine the rest of the ingredients (excluding optional pecans/cinnamon chips) in a smaller bowl.
- Mix in the dry flour mixture with the wet pumpkin mixture until smooth, folding in pecans or cinnamon chips (if necessary). Dont over mix.
- LET BATTER SIT for 5 minutes (no more) -- this lets the oat bran absorb. Add a touch of milk to thin out if necessary.
- Pour batter onto WELL greased griddle (at about 350F-375F) and let sit until batter starts to bubble. Flip and brown. Enjoy warm with a dot of butter and maple syrup.
- ENJOY! (note: these are best consumed immediatly for they fall slightly after they have cooled, but if I have leftovers I do one of two things: If I am planning to eat leftovers within 2 days, I put leftovers in the fridge and stick them in in the toaster the next day. If not, I freeze them by cooling the extras on a cooling rack, then once completely cool, I wrap in foil and pop in freezer. Reheat by microwaving and then toasting.).
Nutrition Facts : Calories 166.4, Fat 5.1, SaturatedFat 1, Cholesterol 63, Sodium 359.6, Carbohydrate 26.8, Fiber 3.8, Sugar 6.1, Protein 7.7
EASY PUMPKIN PIE PANCAKES
This is a recipe that I came up with. The pumpkin flavor is subtle, but adds a lot of nutrition to your standard pancake.
Provided by Andtototoo
Categories Breakfast
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl put the Bisquick, milk, canned pumpkin pie mix (canned pumpkin with pumpkin pie seasonings already in it), the oil and eggs.
- Mix everything together until smooth.
- Gently stir in the toasted pecan bits.
- Cook on a griddle as you would your usual pancake recipe.
Nutrition Facts : Calories 856.5, Fat 41.6, SaturatedFat 11.1, Cholesterol 80.9, Sodium 1778.8, Carbohydrate 103.3, Fiber 8.8, Sugar 14.3, Protein 18.5
FESTIVE PUMPKIN PIE PANCAKES
I found this recipe online a few years back and have only made it a few times, but every Autumn it gets rave reviews from those whom I make them for! These are sure to be a seasonal favorite for you as well! Top with your favorite pancake toppings: butter & syrup, pecans, powdered sugar, sauteed apples or pears, whipped cream...
Provided by Hope Vaillancourt
Categories Pancakes
Time 20m
Number Of Ingredients 13
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!
PUMPKIN PIE PECAN PANCAKES "GIFT IN A JAR"
I created this pancake this morning. Was a big hit with the recipe below http://www.justapinch.com/recipes/drink/hot-drink/pumpkin-pie-coffee-and-pancake-syrup.html
Provided by Stormy Stewart
Categories Pancakes
Number Of Ingredients 6
Steps:
- 1. In a bowl mix the contents of ingredients except the pecans. Load 1/2 of it into a pint jar. add the baggie with the pecans. smooth out and add the remainder of the bowl. seal lable with tag below and decorate as you please.
- 2. Pumpkin Pie Pecan Pancakes Empty contents of jar and baggie into a mixing bowl. add scant 1 cup water. mix well and make pancakes as usual.
- 3. NOTE: Makes a wonderful basket addition along with other gift in a jar items like cafe au lait, and pumpkin pie coffee and pancake syrup.
PUMPKIN PIE PANCAKES
A personal favorite of mine to make on a chilly autumn day. They really have a nice pumpkin taste, and it uses a whole can of pumpkin, which makes it perfect for freezing.
Provided by Sierra Silver
Categories Breakfast
Time 50m
Yield 18 pancakes, 6 serving(s)
Number Of Ingredients 14
Steps:
- In large mixing bowl, whisk together flours, baking powder, baking soda, spices, and salt until thoroughly combined.
- In second bowl, whisk together pumpkin, milk, sugar, vanilla and oil until thoroughly combined.
- Pour wet ingredients into dry, and mix just until integrated. (leaving a few lumps is a good idea).
- Pour batter by 1/4 cup onto a griddle at low-medium heat, and let cook three minutes or until edges are set.
- Flip, and allow to cook for two more minutes.
Nutrition Facts : Calories 376.7, Fat 11.6, SaturatedFat 2.4, Cholesterol 6.5, Sodium 460.8, Carbohydrate 60.2, Fiber 4.2, Sugar 17.3, Protein 9.4
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