Pumpkin Sour Cream Pancakes Recipes

PUMPKIN PANCAKES

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.

PUMPKIN SPICE PANCAKES

Steps:

• In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
• In another bowl or liquid measuring cup, whisk milk, pumpkin, egg and vegetable oil together.
• Combine wet ingredients to the dry ingredients. The batter may still be lumpy and that is ok.
• Heat your skillet to medium. Once it is heated, spray with cooking spray and add 1/3 cup batter to the center of the pan. (I kind of spread the batter out a bit with my measuring cup). Once bubbles form at the surface of the pancake, flip over carefully with a spatula. And let the other side turn golden brown a couple of minutes more. Repeat with the rest of the batter greasing when needed.
• Serve with maple syrup, cinnamon sugar, and/or whipped cream if desired.

PUMPKIN SOUR CREAM PANCAKES

Steps:

• Mix flour, baking powder, salt, and sugar together in medium-size bowl.
• Combine remaining ingredients in small bowl.
• Slowly whisk liquids into dry ingredients.
• Spray a grill pan with cooking oil.
• Ladle approximately 1/3 cup of batter per pancake onto pan and cook over medium heat until bubbles appear in top.
• Turn over and cook for a few minutes on the other side.
• Do not overcook (they should be moist).
• Serve with butter and syrup.

PUMPKIN PANCAKES WITH NUTMEG WHIPPED CREAM

Steps:

• Whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and vegetable oil. Combine the two mixtures, stirring just until all ingredients are moistened.
• 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. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
• Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

SOUR CREAM PUMPKIN CAKE

Steps:

• In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture., Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake.

SOUR CREAM PUMPKIN BREAD

Steps:

• Cream the butter and sugar together. Stir in the eggs and vanilla. Stir flour, baking soda, and salt together and add to the butter and sugar. Add the pumpkin, sour cream, cinnamon and nutmeg. Stir.
• Bake in a greased loaf pan at 350*F. for 1 hour. If using mini loaf pans, bake for about 45 minutes. This makes 3 mini loaves for me.
• Variation:.
• Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg.
• You may also substitute applesauce for the pumpkin, adding apple pie spice. Have fun!