Moistbuttermilkpancakeswithpumpkinpuree Recipes

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PUMPKIN PANCAKES



Pumpkin Pancakes image

Use up your leftover canned pumpkin puree to make these Pumpkin Pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 8 to 10 pancakes

Number Of Ingredients 13

1 1/4 cups unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg, preferably freshly grated
Pinch of ground cloves
1 cup milk
6 tablespoons pumpkin puree
2 tablespoons butter, melted, plus more for skillet and serving
1 egg
Pure maple syrup, for serving

Steps:

  • Whisk flour, sugar, baking powder, salt, and spices in a bowl.
  • In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients.
  • Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.

BUTTERMILK PUMPKIN PANCAKES



Buttermilk Pumpkin Pancakes image

These buttermilk pumpkin pancakes are especially great for cold fall/winter mornings! Serve with syrup.

Provided by Jessica Bosly

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 8

Number Of Ingredients 12

1 cup all-purpose flour
2 tablespoons white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup canned pumpkin
¼ cup canola oil
2 large eggs
1 teaspoon vanilla extract
1 serving nonstick cooking spray

Steps:

  • Whisk flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl. Whisk in buttermilk, pumpkin, oil, eggs, and vanilla extract until well blended.
  • Spray a large nonstick griddle or skillet with cooking spray. Heat over medium heat.
  • Pour batter by scant 1/3 cupfuls into the hot skillet, working in batches. Cook until bubbles form on the surface of pancakes and bottoms are lightly browned, about 1 1/2 minutes per side. Repeat with remaining batter, spraying the skillet with cooking spray between batches as needed. Serve warm.

Nutrition Facts : Calories 170.9 calories, Carbohydrate 18.5 g, Cholesterol 47.7 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 414.7 mg, Sugar 5.4 g

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