Best Pumpkin Pie Pancakes Recipes

PUMPKIN PIE PANCAKES

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.

VEGAN PUMPKIN PIE PANCAKES

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.

HEALTHY WHOLE WHEAT PUMPKIN PIE PANCAKES

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.).

EASY PUMPKIN PIE PANCAKES

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.

FESTIVE PUMPKIN PIE PANCAKES

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"

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

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.