Pumpkin Pancakes Recipe - Halloween Recipe Idea: Pumpkin Pancakes!
Learn how to make an easy Pumpkin Pancakes Recipe! Visit to get more info, and watch over 500 free video recipes. I hope you enjoy this Holiday Recipe for Pumpkin Pancakes!
Pumpkin Pancakes
Moraine Park Culinary Arts Instructor Lois Zingsheim and her students demonstrate how to make pumpkin pancakes with homemade syrups.
Maple Vanilla Syrup
Servings: 24
Ingredients:
4 cups white sugar
½ cup light brown sugar
3 tbsp. corn syrup
2 cups water
1 tsp maple flavoring (could be real maple syrup or imitation maple flavoring)
1 tsp vanilla extract
Directions: Place the white sugar, brown sugar, corn syrup, and water in a saucepan over medium high heat. Bring mixture to a boil and reduce heat to medium. Cover pan and simmer 8 minutes. Stir in maple extract and vanilla. Cool completely then pour into glass jar, cover and refrigerate.
Buttermilk Custard Sauce
Yield: 2 1/3 cups
Ingredients:
2 cups buttermilk
½ cup sugar
1 tbsp. cornstarch
3 egg yolks
1 tsp vanilla extract
Directions: Whisk together the buttermilk, sugar, cornstarch, and egg yolks in a heavy 3 qt. saucepan. Bring to a boil over medium heat, whisking constantly, and boil for 1 minute. Remove from heat and stir in vanilla. Serve warm or cold. Store leftovers in an airtight container in refrigerator up to 1 week.
Pumpkin Pancakes
Serves 6
Ingredients:
1 ½ cups milk
1 can pumpkin puree
1 egg
2 tbsp. vegetable oil
2 tbsp. vinegar
2 cups all-purpose flour
3 tbsp. brown sugar
2 tsps. baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
Directions: 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 ¼ cup for each pancake. Brown on both sides and serve hot.
luke's pumpkin pancakes from gilmore girls!
#shorts #food #cooking #HowTo
Instagram:
TikTok:
Fall Sounds - Lofee
Pancakes with the Perfect Fall Twist: Pumpkin Pancakes
These Pumpkin Pancakes are thick, fluffy, and perfectly spiced! The ideal fall breakfast food, my pumpkin pancake recipe takes only 20 minutes to make with a few simple ingredients.
Recipe:
Ingredients
4 Tablespoons unsalted butter, melted (56g)
2 cups all-purpose flour (250g)
⅓ cup light brown sugar, firmly packed (65g)
1 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 ½ cups whole milk (355ml)
1 cup canned pumpkin puree (this should be 100% pumpkin puree and not “pumpkin pie filling”) (225g)
2 large eggs
2 teaspoons vanilla extract
Baking spray, cooking oil, or butter for greasing the pan
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
00:27 Melt butter first and set aside so it has time to cool.
00:39 In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice until well-combined and any clumps from the brown sugar are broken up.
01:18 In a separate bowl, whisk together milk, pumpkin puree, eggs, and vanilla extract until thoroughly combined.
01:59 Drizzle the melted, slightly cooled butter into the milk mixture, whisking to combine.
02:17 Pour the milk mixture into the dry ingredients and use a spatula to gently fold the ingredients together until just combined (don’t over-mix or pancakes will be dense and rubbery).
02:49 Set batter aside and lightly spray a skillet with cooking spray or lightly brush the pan with a bit of canola or vegetable oil (or you may use about half a tablespoon of butter). Turn stovetop heat to medium and allow the skillet to heat for several minutes or until you can feel the heat radiating from the pan when you hover your hand several inches above the surface.
03:20 Scoop pancake batter (I do about ½-⅔ cup but you can make the pancakes any size you’d like!) into the center of the skillet and, if it’s forming a mound in the center, use a spoon to gently spread the batter so you have an even layer (this helps the pancake to cook evenly, otherwise you’ll have a thick center that will be slightly under-baked).
03:55 Cook until the edges begin to appear cooked through and bubbles that form in the batter begin to burst. Carefully flip the pancake and continue to cook until the other side is golden brown and pancake is cooked through (you can use a knife to check that the center of the pancake is dry).
04:30 Remove to a plate and repeat until all batter is used -- Re-spray or brush the pan with oil between each pancake.
04:52 Serve pancakes fresh and warm, topped with butter, whipped cream, and maple syrup!
Notes
Leftover Batter
Leftover pancake batter may be stored, covered, in the refrigerator for up to two days. Pancakes generally cook up a bit flatter after 24 hours, and please note that the pumpkin spice flavors intensify as the batter sits in the fridge.
Facebook:
Instagram:
Pinterest:
Email List:
Pumpkin Pancakes: The Best Way To Start Your Day
#BestPancakeRecipe #Pancakerecipes #PumpkinPancakes
These pancakes are light and delicious with the addition of mashed pumpkin giving flavour and colour.
Get the kids. They will love these pancakes????Plus they are a great addition to their lunchbox for an occasional treat.
By adding the mashed pumpkin you are getting in a serving of vegetables. Pumpkin is high in vitamin A, Antioxidants and boosts your immune system.
A great BREAKFAST, BRUNCH or LUNCH !!!???????????????? ????????
Layered with Bacon and Avocado, topped with roasted tomatoes with pesto and cashew cream.
Delicious ????
PUMPKIN Pancakes X 18
2 eggs, separated
1⁄2 cup maple syrup
3 tsp baking powder
1⁄2 cup dried coconut
2 cups milk of choice ( I used hemp milk in this video).
2 cups spelt flour (or your preferred flour).
1⁄2 tsp salt
200g cooked pumpkin
butter or coconut oil for cooking
TO SERVE: Cooked bacon, sliced avocado, roasted tomato and pesto.
1.Beat yolks, milk, sugar & vanilla.
2.Combine flour, baking powder & salt. Add to egg and milk mix, stir in coconut & mashed pumpkin, mix until flour and baking powder is well combined.
3.Leave batter to stand for 15mins or up to 3hrs.
4.Whisk egg whites to soft peaks & fold 1/4 them through batter , this will lighten the mixture.
5.Then, fold through the remaining batter until just combined.
6.Melt a little butter or coconut oil in a medium sized pan, over medium heat.
7.Cook in large spoonfuls in pan. When they look like they are starting to bubble, flip and cook on other side until golden.
8.Keep warm under tea towel on a cooling rack.
These hotcakes, are delicious as they are so light and fluffy, because we have folded in those egg whites at the end. It gives them an extra lightness, while the coconut and banana gives texture and taste.
THEY are the PERFECT Breakfast OR Brunch.????
THEY are freeze well ❄️
THEY are great for lunchboxes ????
Hope you enjoy them????
Oatmeal Pumpkin Pancakes Recipe | Healthy Breakfast Idea
This pumpkin oatmeal pancakes recipe is the perfect healthy breakfast idea for fall (and whenever you're in the mood for pumpkin recipes). These healthy pancakes are really easy to make, healthy and super delicious! Top with your favorite toppings!
Ingredients:
1/2 cup oats
1/2 cup pumpkin puree (just pumpkin!)
1 tsp cinnamon
1/2 tsp ginger
1 tsp vanilla
1 egg
2 Tbsp yogurt
1/2 tsp baking soda
2 1/2 Tbsp honey
coconut oil for cooking
Recipe: