How to Make Pumpkin Pancakes | Homemade Pumpkin Pancake Recipe
Find and print the recipe here if you like:
In this episode of In The Kitchen With Matt, I will show you how to make pumpkin pancakes from scratch. This homemade pumpkin pancake recipe is so yummy. It happens to be made with fresh homemade pumpkin puree, although it certainly can be made with canned pumpkin puree. I love all things pumpkin! If you are a fan of pumpkin and pancakes, give these homemade pumpkin pancakes a try. They are so easy to make, if I can do it, you can do it! Let's get started!
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Ingredients:
1 cup all-purpose flour (120g)
1 1/2 tsp. baking powder (6g)
1 tsp. ground cinnamon (3g)
1/2 tsp. salt (2g)
1/4 tsp.ground nutmeg (1g) optional
1/4 tsp. ground ginger (1g) optional
1 large egg
3/4 cup of milk (177ml) add additional milk as necessary to thin out the batter.
2 tbsp butter, melted (26g)
1/2 tsp. vanilla extract (2ml)
1/2 cup pumpkin puree, canned or homemade (approx. 125g)
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Fluffy Pumpkin Pancakes Recipe | Your Favorite Food
You'll love them from the first bite! ;)
Soft, fluffy and so delicious Pumpkin Pancakes. Try to cook!
Check ingredients in the description ⬇️
How to make Pumpkin Puree -
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Pumpkin Pancakes.
Ingredients:
1 egg
30 g sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
80 g greek yogurt
150 g pumpkin puree
70 g flour
1 tsp baking powder
1/4 tsp salt
1. To a large bowl add egg, sugar, cinnamon, ground ginger, ground nutmeg, mix well.
2. Add greek yogurt and pumpkin puree, mix.
3. Add flour, baking powder and salt, mix well.
4. Add the dough to a preheated pan with vegetable oil. Cover and cook over medium heat for 5 min.
5. Turn the pancakes over, cover and cook for 5 min.
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Pumpkin Pancakes Recipe | The Sweetest Journey
Learn how to make pumpkin pancakes from scratch using real pumpkin and a few simple ingredients. ????????
Ingredients:
1 Cup Pumpkin Puree (244g)
2 Tablespoons Vegetable Oil (30ml)
2 Tablespoons Honey or Other Sweetener (30ml)
1 Teaspoon Vanilla Extract (5ml)
1 Cup Milk or Milk Substitute (240ml)
1 1/2 Cups All Purpose Flour (210g)
2 Teaspoons Baking Powder (10g)
1 Teaspoon Ground Cinnamon (2.8g)
1/2 Teaspoon Ground Nutmeg (1.1g)
Directions:
1. In a small bowl, whisk together the pumpkin puree, vegetable oil, honey, vanilla, and milk until well combined. In another bowl, whisk together the flour, baking powder, cinnamon, and nutmeg. Add the pumpkin mixture to the flour mixture and gently stir just until combined. Do not over mix. (Add one tablespoon of liquid at a time to the batter if it's too thick until you reach a desired consistency.)
2. Heat a pan over medium-low heat and spray with cooking spray. Spoon 1/4 cup of the batter onto the pan and spread out into a circle if necessary. Cook for 2 to 3 minutes until edges are dry and surface bubbles. Flip pancake and continue to cook for another 2 to 3 minutes. Transfer pancake to a plate and repeat the process with the rest of the batter.
| Makes 8-10 pancakes.
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Pumpkin Pancake Recipe | Cupcake Jemma
Hey pancake lovers! Are you ready for Pancake Day? No? Well this video, which is sponsored by Hotpoint, will save you. Rather than sticking with your grandma's crepe recipe for the millionth time, try these fluffy, sweet Pumpkin Pancakes for a change! With two different topping ideas for your sweet tooth and your not-so-sweet tooth! #LoveYourKitchen
Recipe -
175g plain flour
3 tbsp light brown sugar
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp grated nutmeg
pinch of ground cloves
2 tsp baking powder
generous pinch of salt
160g pumpkin puree
230ml whole milk
2 tbsp melted butter
1 lg free range egg
Topping 1
150ml double cream
75ml greek yoghurt
2 tbsp icing sugar
maple syrup
Topping 2
200g caster sugar
75g unsalted butter
30ml greek yoghurt
90ml whole milk
1 tbsp golden syrup
pinch salt
3/4 tsp bicarbonate of soda
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Pumpkin pancakes: the delicious version of the classic recipe!
INGREDIENTS
100g of pumpkin
1 egg
90g (1/2 cup) of sugar
Vanilla essence
190g (1 1/2 cups) of flour
180ml (3/4 cup) of soy milk
6g (1/2 tbsp) of baking powder
Maple syrup
METHOD
1. Transfer the pumpkin to the plate (microwave safe) and transfer it to the microwave for 15 minutes.
2. With the spoon take the inner part from the pumpkin and transfer it to the bowl. Puree it with the immersion blender.
3. Add the egg, sugar, vanilla essence, flour, soy milk, and baking powder and mix all together to obtain a lump mixture.
4. Heat the pan for pancakes and pour the mixture with the ladle. Cook on both sides until the pancakes are ready.
5. Arrange the pancakes on a plate, pour the maple syrup over them and serve.
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Healthy Pumpkin Pancake Recipe | Vegan + Gluten Free
These easy, family-friendly Pumpkin Pancakes are dairy free, egg free, and gluten free. Essentially they are 100% vegan and make for a healthy and delicious way to start your day.
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High Protein Pumpkin Pancakes:
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