Best Corny Pumpkin Pancakes Recipes

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CHEF JOHN'S PUMPKIN PANCAKES



Chef John's Pumpkin Pancakes image

This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices!

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 1h

Yield 6

Number Of Ingredients 16

2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
1 egg
1 ½ cups milk
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon vegetable oil

Steps:

  • Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.
  • In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)
  • Coat skillet with 1 teaspoon vegetable oil over medium heat.
  • Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 46 g, Cholesterol 35.9 mg, Fat 7.9 g, Fiber 2.7 g, Protein 7.9 g, SaturatedFat 2 g, Sodium 703.6 mg, Sugar 11 g

EASY PUMPKIN PANCAKES



Easy Pumpkin Pancakes image

Threw this together for my family for Thanksgiving breakfast and it was a hit. The boys asked if it was pumpkin pie! If desired, you can add chocolate chips after pancakes are poured onto the skillet, pat them with a bit of batter so they don't stick when turned.

Provided by MeriB

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 10

Number Of Ingredients 9

1 cup pumpkin pie filling
2 eggs
2 cups milk
2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon white sugar
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 pinch ground nutmeg

Steps:

  • Whisk pumpkin pie filling and eggs together in a bowl until smooth. Add milk, flour, baking powder, sugar, pumpkin pie spice, cinnamon, and nutmeg; whisk until batter is smooth.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 30.7 g, Cholesterol 41.1 mg, Fat 2.3 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 1 g, Sodium 285.8 mg, Sugar 3.7 g

FLUFFY PUMPKIN PANCAKES



Fluffy Pumpkin Pancakes image

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

Categories     Breakfast     Brunch

Time 30m

Yield 6 pancakes.

Number Of Ingredients 15

1/3 cup all-purpose flour
1/3 cup whole wheat flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon pumpkin pie spice
1/8 teaspoon ground cinnamon
Dash salt
1 large egg
1/2 cup fat-free milk
1/3 cup vanilla yogurt
1/3 cup canned pumpkin
1 tablespoon canola oil
1/8 teaspoon vanilla extract
Maple syrup

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.

SIMPLY PUMPKIN PANCAKES



Simply Pumpkin Pancakes image

Quick, easy, delicious pumpkin pancakes from scratch. Developed for my pumpkin-loving grandson who will eat almost anything containing pumpkin. Serve warm with butter and syrup.

Provided by kcryss

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 9

1 ¼ cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup milk
½ cup pumpkin puree
1 egg, beaten
1 tablespoon vegetable oil

Steps:

  • Sift flour, sugar, baking powder, cinnamon, and nutmeg together in a bowl.
  • Whisk milk, pumpkin, egg, and oil together in a bowl. Pour milk mixture into flour mixture and stir until just moistened. Batter will be slightly lumpy.
  • Heat a lightly oiled griddle over medium-high heat to 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle 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 batter.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 48.7 g, Cholesterol 51.4 mg, Fat 6.4 g, Fiber 2.1 g, Protein 8 g, SaturatedFat 1.8 g, Sodium 361 mg, Sugar 16.6 g

PUMPKIN PANCAKES



Pumpkin Pancakes image

Use up your leftover canned pumpkin puree to make these Pumpkin Pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 8 to 10 pancakes

Number Of Ingredients 13

1 1/4 cups unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg, preferably freshly grated
Pinch of ground cloves
1 cup milk
6 tablespoons pumpkin puree
2 tablespoons butter, melted, plus more for skillet and serving
1 egg
Pure maple syrup, for serving

Steps:

  • Whisk flour, sugar, baking powder, salt, and spices in a bowl.
  • In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients.
  • Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.

BUTTERMILK PUMPKIN PANCAKES



Buttermilk Pumpkin Pancakes image

These buttermilk pumpkin pancakes are especially great for cold fall/winter mornings! Serve with syrup.

Provided by Jessica Bosly

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 8

Number Of Ingredients 12

1 cup all-purpose flour
2 tablespoons white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup canned pumpkin
¼ cup canola oil
2 large eggs
1 teaspoon vanilla extract
1 serving nonstick cooking spray

Steps:

  • Whisk flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl. Whisk in buttermilk, pumpkin, oil, eggs, and vanilla extract until well blended.
  • Spray a large nonstick griddle or skillet with cooking spray. Heat over medium heat.
  • Pour batter by scant 1/3 cupfuls into the hot skillet, working in batches. Cook until bubbles form on the surface of pancakes and bottoms are lightly browned, about 1 1/2 minutes per side. Repeat with remaining batter, spraying the skillet with cooking spray between batches as needed. Serve warm.

Nutrition Facts : Calories 170.9 calories, Carbohydrate 18.5 g, Cholesterol 47.7 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 414.7 mg, Sugar 5.4 g

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