Best Pumpkin Pancakes With Spiced Cider Syrup Recipes

PUMPKIN PANCAKES

Pumpkin Pancakes image

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

Ingredients

1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

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

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

Ingredients

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.

PUMPKIN PANCAKES WITH APPLE CIDER SYRUP

Pumpkin Pancakes With Apple Cider Syrup image

Make and share this Pumpkin Pancakes With Apple Cider Syrup recipe from Food.com.

Provided by Chef TanyaW

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 eggs, separated
1 cup milk
1/2 cup canned pumpkin
2 tablespoons oil
1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon pumpkin pie spice
2 cups apple cider
2 tablespoons lemon juice
1/4 cup butter

Steps:

For Pancakes:.
Combine dry ingredients.
Whisk egg yolks, milk, pumpkin and oil. Stir into dry mixture until moist.
In mixing bowl beat egg white to stiff peaks and fold into batter gently.
For syrup:.
Bring to everything but butter to boil on medium heat for 1 minute
Remove from heat and stir in 1/4 cup butter until melted.

Nutrition Facts : Calories 587.2, Fat 23.4, SaturatedFat 10.5, Cholesterol 132, Sodium 731.3, Carbohydrate 87.9, Fiber 1.9, Sugar 54.5, Protein 8.9

PUMPKIN PANCAKES WITH SPICED CIDER SYRUP

Pumpkin Pancakes with Spiced Cider Syrup image

We love all things pumpkin so in the Fall I try to add it to alot of things I bake. It's such a healthy vegetable with lots of fiber and health benefits. I have seen many pumpkin recipes online, but wanted to healthify them so I could eat them and feel better about serving them to my grandson. I also wanted to make a lower...

Provided by Dee Stillwell

Categories Pancakes

Time 25m

Number Of Ingredients 24

Ingredients

WET INGREDIENTS:
3/4 c pumpkin puree
2 large eggs
1 c almond milk
1/3 c greek yogurt
1 Tbsp coconut oil, melted
1 Tbsp brown sugar, honey. or agave
1 tsp vanilla
DRY INGREDIENTS:
1/2 c white whole wheat flour, or a combo of other flours if making gluten free
1/4 c coconut flour
1/4 c almond flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp pumpkin pie spice
1/2 tsp cinnamon
CIDER SYRUP:
2 c apple cider
1/4 c brown sugar (honey or agave can be used)
2 - 3 Tbsp stevia in the raw, more or less to your taste
2 Tbsp cornstarch
1 tsp each of cinnamon & pumpkin pie spice
1 dash(es) salt

Steps:

1. Make the cider syrup first so it can simmer and thicken while you make the pancake batter. Combine all syrup ingredients and whisk over medium heat until it comes to a boil. Boil for 1 minute and reduce the heat to low and let it simmer while making the batter. Heat griddle to 350 degrees.
2. In medium bowl whisk together all wet ingredients well. Stir together all dry ingredients in a small bowl. Add dry ingredients to wet ingredients. Stir together until well mixed but not too much. Batter will be thicker than most pancake batters.
3. Spray griddle with non stick cooking spray. (for these I use coconut non stick spray from Trader Joe's) Ladle batter onto griddle and flatten out a bit into circles with the back of the ladle. Cook until browned and flip. Cook 2nd side until browned. Serve with a small amount of butter and cider sauce. Top with toasted chopped pecans if desired. Enjoy!