Best Popular Pumpkin Griddle Cakes Recipes

BACON PUMPKIN GRIDDLE CAKES

Steps:

• In large bowl, mix flour, cornmeal, sugar, baking soda, baking powder and salt. In medium bowl, mix milk, pumpkin, butter and egg with wire whisk until blended. Add pumpkin mixture to flour mixture, stirring just until moistened. Stir in half of the crumbled bacon.
• Heat griddle or skillet over medium heat (350°F). Grease with vegetable oil or shortening. (Surface is ready when drops of water jump around.) For each pancake, spoon 1 rounded tablespoon batter onto hot griddle. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until golden brown. To serve, top with sour cream, green onions and remaining bacon.

POPULAR PUMPKIN GRIDDLE CAKES

Steps:

• In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices.
• In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree; mix well.
• Pour the egg mixture into the flour mixture and stir until just blended.
• Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake.
• Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.

PERFECT PUMPKIN CAKES

Steps:

• For the cakes: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Cut off the stem end from the pumpkin to create a flat surface. Set the pumpkin cut-side down, slice it vertically in half and scoop out the seeds. Lightly oil the pumpkin with the olive oil. Set the pumpkin halves flat on the baking sheet and roast until easily pricked with a fork, 45 minutes to 1 hour. Let cool for at least 10 minutes before scooping out the flesh. Transfer the pumpkin flesh to a food processor and puree until completely smooth. Measure out 2 cups of the puree. Reserve the remainder for another use.
• Lightly grease or line a 12-cup muffin tin. In a large bowl combine the pumpkin puree and eggs, and mix together. Next, add the brown sugar, canola oil, baking powder, cinnamon, baking soda, clove and nutmeg, and mix together. Add the flour and slowly beat it into the mixture.
• Pour the batter into the prepared muffin tin and bake until a cake tester comes out clean, about 35 minutes. Allow to cool slightly before removing the cakes from the tin.
• For the glaze: In a bowl, combine the powdered sugar, cinnamon and 1 to 2 tablespoons water, and mix thoroughly. Brush or drizzle the glaze onto the cakes.

KENTUCKY GRIDDLE CAKES

Steps:

• Mix together the dry ingredients in one bowl, the wet ingredients in another bowl.
• Stir the wet into the dry using a wooden spoon, mixing just enough to blend- don't overmix; batter should be slightly lumpy.
• Heat a griddle,greased lightly with some additional oil or nonstick spray, over medium to medium-high heat until a drop of water sizzles when dropped onto the pan.
• Stir the batter again briefly (since it will have settled), and drop a scant 1/4 cupful of batter onto the pan for each cake.
• Cook until bubbles form and burst and the bottom is light brown, adjusting heat if needed to keep from burning bottoms.
• Flip over and cook the other side for 1-2 minutes, just until browned (if you touch it with your finger, no imprint will remain).
• NOTE: If batter is too thick, add a little more buttermilk.
• Serve with warm syrup.