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Pumpkin pancakes recipe

Pumpkin pancakes recipe


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  • Recipes
  • Dish type
  • Pancakes

I made these for my pumpkin-loving grandson who will eat almost anything containing pumpkin. Don't save them for Halloween, they are delicious served warm with butter and maple syrup any day of the week.

7 people made this

IngredientsServes: 4

  • 150g plain flour
  • 50g caster sugar or soft brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 250ml milk
  • 120g cooked and pureed pumpkin
  • 1 egg, beaten
  • 1 tablespoon vegetable oil

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Sift flour, sugar, baking powder, cinnamon and nutmeg together in a bowl.
  2. Whisk milk, pureed pumpkin, egg and oil together in a bowl. Pour milk mixture into flour mixture and stir until just moistened. Batter will be slightly lumpy.
  3. Heat a lightly oiled flat griddle or non-stick pan over medium-high heat. Drop pancake batter by large spoonfuls onto the pan and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, about 1 minute more. Repeat with remaining pancake batter.

Note

Many of the larger supermarkets now carry pumpkin puree.

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Forget flops with our collection of Pancake videos! We'll show you how to make everything from traditional pancakes to savoury crepes, and more. Watch now!

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Reviews & ratingsAverage global rating:(110)

Reviews in English (93)

by Baking Nana

These would be 5 stars for us if the recipe included 1/2 tsp salt. The batter is very thick as written and using medium heat allowed the center to cook through. I added a little splash of milk to the last batch of batter to thin it just a bit as it thickens up even more as it is standing. Using a 1/4 cup measure I got 10 pancakes. These were really great with the addition of the salt. Thanks so much for a tasty Sunday breakfast.-05 Jan 2014

by ummkhalid

It's simple, good flavor, but the thing I would change is the temperature. Medium-high is too hot, and I burnt the first pancake and the inside wasn't cooked. Stick to medium or a little less and these are perfect.-17 Dec 2013

by flower80

These were easy and awesome! I added 1/2 teaspoon of salt, 1/4 teaspoon allspice and a splash of vinegar. I made them again the next day and cut the sugar in half and they were still just as good!! My husband and teenager loved them. I really like them with real maple syrup but they like the fake stuff better.-17 Aug 2014


Pumpkin Pancakes with Pancake Mix

Pumpkin Pancakes are a classic fall breakfast, but making pancakes from scratch isn’t always an option. This simple pancake mix hack transforms traditional pancake mix into pancakes packed with the flavor of Fall. If you're like me, you wait all year to enjoy recipes delicious Pumpkin Dessert Recipes that we all love this time of year. Let me show yo uhow to make this easy pumpkin breakfast recipe.

A few of my favorite recipes this time of year are also very popular on the blog. Recipes like Pumpkin Pie, Pumpkin Crumb Donuts just to name of few of the fall flavored recipes I know your family is going to love as much as mine does.


Pumpkin Pancakes (or Waffles) that are Better than Martha’s

I originally adapted this recipe from a classic Martha Stewart recipe back in 2008. They turned out surprisingly fluffy for pumpkin pancakes thanks to the thicker-than-usual batter. But you can make them even more light and fluffy by adding just a couple of whipped egg whites (don’t worry, the recipe has an egg-free option too!).

This recipe also worked very well as waffles, and they freeze well. Plus, it’s a great way to enjoy even more flavors of the season. I’ve topped them with leftover cranberry sauce, pumpkin butter, and even gingerbread-flavored maple syrup!


Best Pumpkin Pancakes Recipe

We added a cute (optional) whipped cream ghost to our pumpkin breakfast!

Warm, fluffy, homemade pumpkin pancakes are ideal for chilly fall mornings or busy back-to-school breakfasts that need to be quick and easy. They&rsquore the perfect way to kick-off a Saturday of pumpkin carving and Halloween crafting, and they're easy to whisk together for a delicious brunch recipe. Even better: This easy pumpkin pancake recipe uses half whole wheat flour for a delicious boost of nutrients and a delightfully nutty flavor. The kids won&rsquot even notice the whole grains &mdash healthy pumpkin pancakes made from scratch are just as light and airy as the boxed stuff. We love to top these with a dollop with butter and a drizzle of maple syrup, but be sure to try out a whipped cream ghost for Halloween you can use chocolate chips for the eyes!

How to make pumpkin pancakes:

Don&rsquot wait for a delicious and hearty breakfast, this quick and easy recipe comes together in just 15 minutes! Here&rsquos how it&rsquos done:

- Whisk together all of the dry ingredients in one bowl and all of the wet ingredients in another bowl. Stir the wet ingredients into the dry just until it&rsquos combined. Overwork the batter and you&rsquoll risk losing some of that epic fluff.

- Using a ¼ cup measure for each pancake, scoop the batter into a hot skillet and cook for 2&ndash3 minutes per side. Then, just stack your plate high, pour over maple syrup with abandon, and dollop on the whipped cream.

This recipe serves 4, so double it for a crowd or if you&rsquod like leftovers. Tip: Freeze any extras in a resealable plastic bag to enjoy throughout the week. Just pop one in the toaster or reheat in the oven until warmed through, and enjoy!


The BEST Pumpkin Spice Pancakes

For as wonderful and infamous as pumpkin pancakes are finding the best recipe can be a tad tricky.

I worked on this one for a while to get the perfect ratio of pumpkin to seasoning to fluffiness.

The tricky part about pumpkin pancakes is that the pumpkin puree tends to be dense and wet, basically the opposite of light and fluffy that you want in a good stack of pancakes.

So test after test I sought out the perfect balance, these pumpkin spice pancakes are equally packed with pumpkin as they are fluffy and delicious.

I also found that most pumpkin pancake recipes lacked the true flavor of the pumpkin pie spices people love, so I made sure to makes these packed with flavor!

Stacked on a plate with real maple syrup next to a cup of coffee I don&rsquot think there are a whole lot of things better on a cool fall morning.

So let&rsquos look at what is in the recipe.

What You Need and Ingredients

As with all of my pancake recipes I highly recommend an electric griddle. I love mine, they make pancake making so fast and easy in the morning. I also use mine for things like large batch grilled cheese, French toast, and quesadillas. You can check out the large selection on Amazon HERE. I also have noticed that during the holiday season they are often on sale because they make great family gifts, so if you are wanting one check out different stores around Christmas.

If you don&rsquot have a griddle, no worries you can still make pancakes using a large skillet/pan on the stove top, it just might take a few more batches.

Now here are the ingredients you will need to make the pancakes:

  • all-purpose flour
  • baking powder
  • brown sugar
  • salt
  • pumpkin pie spice <&ndash Link to my easy Homemade Pumpkin Pie Spice
  • eggs
  • pumpkin puree
  • vanilla
  • milk
  • butter (unsalted)

For a complete detailed list of the ingredients continue towards the bottom of the page.

How To Make Easy Pumpkin Pancakes

Start by preheating your electric (or stovetop) griddle or large skillet to medium heat, about 350ºF.

Now in a medium mixing bowl add all of the dry ingredients. The flour, baking powder, brown sugar, salt, and pumpkin pie spice. Stir to mix everything together, set aside.

In a clean mixing bowl add all of the wet ingredients. Eggs, pumpkin puree, vanilla, milk, and butter (melted). Whisk until fully incorporated.

Add the dry ingredients into the bowl of wet ingredients. Using a spatula or spoon gently mix the wet and dry ingredients together until just incorporated. Some clumps should still be present this is good, DO NOT OVERMIX.

Now lightly grease the hot griddle/pan with oil or butter, you only have to do this once at the beginning not before each batch.

Now scoop the pancake batter onto the hot surface. Use a 1/4 cup measuring cup to scoop the batter for consistent pancake sizes.

Cook 2 to 4 minutes, most importantly watch for air bubbles to start to form in the center of the pancake. When the bubbles begin to start popping towards the center of the pancake it is time to flip.

Once flipped cook the pancakes an additional 1 to 3 minutes. Cooking on this side will depend significantly on the heat of your griddle. You can check the doneness of one pancake by gently lifting up the side to see if it is golden brown but try not to move too many of the pancakes while cooking. Continue to cook the pancakes in batches until batter is all gone. You can transfer the first batch to a warm oven if preferred while the others cook. Best served with maple syrup.


How to Relieve Baby Constipation with Pumpkin

Not only is pumpkin delicious, but it&rsquos also very nutritious! It&rsquos going to give your baby Vitamin A, protein and iron! Also because it&rsquos high-fiber, it&rsquos a great food to give for constipation problems in baby.


What kind of flour can I use?

  • All purpose: If you are looking for a classic pumpkin pancake, you will want to use all purpose flour. It has a mild flavor and the traditional taste of a pancake you would get at a diner or restaurant.
  • Whole wheat: For a healthier option, you could use whole wheat flour instead of white flour. For a more mild flavor, I usually buy the white whole wheat flour.
  • Oatmeal: This is my favorite option for these pancakes. You can either buy oat flour that is pre-made or you can blend the oats in a food processor or blender for a few seconds to make your own at home.
  • Coconut: For a grain-free option, coconut flour is a good option. However coconut flour does get thick very quickly, if your batter looks too thick with the coconut flour, you may need to add a touch of water or milk. This is a good Paleo option.
  • Almond: For extra protein, I like to use almond flour. It is also a good Paleo option or grain free option as well and doesn't thicken up like coconut flour does.
  • Kodiak or Pancake Mix: If you like a fluffier pancake, you could use a store-bought pancake mix like Kodiak Cakes or any store-bought pancake mix. You can also use flour and simply add a touch of baking powder to add some fluffiness to the pancakes.

1. Cook pumpkin by either steaming, boiling or microwaving until completely softened, then drain and mash to a smooth puree: you'll need 250 grams. Place the puree in a medium bowl, add the sugar and eggs, and whisk. Add the milk and vanilla and whisk again until fully combined.

2. Combine the polenta, flour, mixed spice, bicarbonate of soda, baking powder and salt in a medium bowl, then sift together into the pumpkin mixture. Fold to combine, then mix in the 60g melted and cooled butter. Cover and refrigerate the batter for about 30 minutes (or up to two days).

3. Combine the 50g extra melted butter and the oil in a bowl and place near the stove.

4. Heat a large nonstick frying pan over medium-low heat and, when hot, dab some kitchen paper (or use a pastry brush) into the butter/oil mix and swipe over the hot pan. Using a small cup, scoop up some batter (about 80ml) and drop onto the hot pan. Spread the batter until the pancake is about 12cm wide. Cook for about 90 seconds – you should start to see bubbles appear on the surface and the bottom of the pancake should be lightly browned – then flip and cook for about a minute. Transfer to a baking tray and keep covered in a low oven, about 120C fan-forced (140C conventional). Repeat the process with the remaining batter.

5. Stack two or three pancakes on each plate, top with a knob of salted butter and serve with maple syrup and crispy bacon.

Tip: The batter will keep for two days in the fridge and you can freeze any leftover pancakes, layered with baking paper, for up to three months.


  • 1 ½ cups white whole-wheat flour (see Tips)
  • 2 teaspoons baking powder
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • 1 ½ cups buttermilk (see Tips)
  • 1 cup pumpkin puree
  • ¼ cup toasted chopped pecans (see Tips)
  • 2 tablespoons canola oil
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

Whisk flour, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Whisk egg, buttermilk, pumpkin, pecans, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing--it will make the pancakes tough.

Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.

Coat a large nonstick skillet or griddle with cooking spray heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Make Ahead Tip: To make ahead: The mixture of dry ingredients can be stored airtight for up to 1 month the batter can be refrigerated for up to 1 day cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.

Tips:
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.

No buttermilk? You can make &ldquosour milk&rdquo as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk let stand for about 10 minutes before using.

To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.


Related Video

Definitely very nice texture however I like a highly spiced pumpkin flavoring. I simply doubled pumpkin pie spice and added a bit of cinnamon and loved them after that! Pretty high protein content and my 6 and 7 year old will put down four of these bad boys!

Great recipe. Pancakes fluffy and delicious and I didn't even put the butter in. Used whole wheat pastry flour. Perfect for the family, fiber and protein hidden in a pancake!

made them as directed and they were perfectly fluffy and delicious! Will make again for sure and will share recipe. Maybe next time i will try putting thin sliced apples for a little extra something.

Delicious! I used three eggs, did not separate the eggs, and used whole wheat flour. This recipe is a keeper!

Used less egg and didn't beat egg whites, per the other reviews, and they were delicious!

Forgot to mention that I used nonfat milk too!

Delicious as written, but have been varying over the years since it first appeared, and have achved my goal of delicious, healthy, and easy. Skip the egg-separation, and mix whole eggs with other wet ingredients. Use whole wheat flour and brown sugar. Sub canola oil for the butter, but use butter for the pan to keep the buttery flavor.

I made this recipe a couple of years ago when I had some canned pumpkin to use up. It's great. Texture is nice and fluffy and the flavor is good. I've been beating egg whites and folding them into the batter ever since.

Terrible recipe and a waste of time and effort. I don't want to even give it one fork for a rating but that's the lowest you can go. Way too gooey. Why would we need to beat egg-whites? Pancakes are not supposed to be overly fluffly. I tried to throw the batter in the waffle maker and even that couldn't cook it.

These were disgusting. Way to eggy. The texture was horrible. I threw these out after tasting them.

these are hands down the best and fluffiest pancakes!

These cooked up beautifully but. ugh, the texture was pretty revolting. All I can think is that it has too much pumpkin and egg in it to have a true pancake texture/bite. No matter how long they stayed in the pan, they were way too wet and soggy tasting inside. A real shame since I wasted a home grown sugar pumpkin on the recipe.

A pancake recipe should be simple and this one was with some minor changes. I mixed everything except pumpkin spice and vanilla at once. I dumped in 2x the amount of pumpkin spice with vanilla at the end and mixed well. I used 3 eggs bc someone reviewed it as too eggy. 3 eggs were good probably be ok with 2.

Very unimpressed with this recipe. They were too egg-y to be a pancake but not quite a crepe. Very unpopular with my family!

These were so good and a great deviation from the usual pancake - especially in fall. The flavor is mild but definitely has that "pumpkin pie" taste. The only changes I made were a 50/50 blend of unbleached/wheat flour and I didn't separate the eggs because I was lazy to be perfectly honest here. They still turned out light and fluffy so definitely recommend skipping that step.

Made these exactly as the recipe instructed, batter-wise. They were excellent, since I added in some raisinets on top afterwards. The actual pancake was bit rich for me. Next time, I would use 2% or 1% milk and maybe less butter. But, really nice pumpkin flavor.

Delicious recipe! I made mine a little healthier by not adding butter, but using a whole can of pumpkin. I also used whole wheat flour and only 1 cup of organic skim milk (because of the extra pumpkin). I also like to double up the spices on any recipe. I warmed my maple syrup with pecan bits on the stove for the finishing touch! =) Yummy!

This was pretty good but I think I prefer gingerbread pancakes as far as holiday pancakes go. We also made a batch of blueberry afterwards and they were better overall.

Agree with the other reviews - Wonderful recipe! I used whole wheat flour and canola oil, with fat free greek yogurt and fresh organic eggs. Couldn't be a better pumpkin pancake recipe.

Fantastic, maybe the best pancakes we've had. Easily substituted 1/3 whole wheat flour, yoghurt for some milk. Worked fine at 6500 ft altitude. Do make sure you cook on medium, or they'll get a bit too dark before finished inside. Also: used 1 tsp cinamon, 1/4 cloves, 1/2 nutmeg instead of allspice. Yay.

Delicious Recipe, I opted for healthier options: I used whole wheat flour in stead of white, almond milk instead of whole, brown sugar, and unsweetened apple sauce instead of butter and it was a hit with my husband who's not a big fan of my healthy cooking, but he couldn't tell the difference. The recipe serving make 7 pancakes but please cook them on low b/c the pancakes burn easily. P.S. I used PAM instead of butter for the skillet. Healthy cooking can be Delish! Let's take care of our bodies from the inside out!

I made this recipe and I found it quick, easy and sooo delicious!! =)

This recipe was excellant. The changes I made to it were: Used canola oil instead of butter, I substituted the flour with the 9 grain white flour and the kids love chocolate chips so I dropped 5-6 chips on each pancake while cooking. Don't overdue it on the chips. I also did not have pumpkin pie spice so I made my own with 4 t. cinnamon, 2 t. ground ginger, 1 t. ground cloves and 1/2 t. nutmeg.



Comments:

  1. Gilroy

    I want to see

  2. Westen

    Excuse, not in that section.....



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