Pumpkin Pancakes

Now that fall is here, make these pumpkin pancakes as a special treat for breakfast. Your family will love them. 

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

These pumpkin pancakes are spiced with cinnamon, allspice, and ginger, just like pumpkin pie! They are delicious, and a great way to use up any leftover pumpkin puree you have on hand. I halved this recipe and made these pancakes with some pumpkin puree leftover from making Pumpkin Cookies and Cream Ice Cream.

I made these pumpkin pancakes for my grandkids and topped them with Halloween themed sprinkles from one of prize sponsors, Sweets and Treats. They have the cutest selection of sprinkles and paper goods for dressing up your treats. Their sprinkle mixes are adorable.

I'm a huge fan of adding sprinkles to just about anything. Here are two more recipes using Sweets and Treats sprinkles:

• Birthday Cake Truffle Cake Pops
• Egg Nog Cookies

These pumpkin pancakes are light and fluffy and are delicious served with butter and maple syrup. I also love that the sugar in this batter is brown sugar, giving these pancakes a caramel flavor.

How to Make Pumpkin Pancakes:

First, you whisk together the dry ingredients in one bowl, and then whisk together the wet ingredients in another bowl,

Next, you pour the wet ingredients into the dry ingredients while gently stirring everything together. After that, you mix some melted butter into the batter. You will need to be careful to not over mix everything because you don't want to develop the gluten in the flour. 

Finally, you brush a heated griddle with oil or ghee and ladle the batter, in 1/2 cup portions, onto the griddle and cook on each side for about 2 to 3 minutes per side. You can keep the cooked pancakes in a 200 degree F oven on a baking sheet while you continue cook the rest of the batter. 

I tend to go a little bit crazy over pumpkin this time of year. As proof of my pumpkin craziness, here's my:

• Chocolate Swirled Pumpkin Cheesecake
• Pumpkin Pudding with Sour Cream Vanilla Topping
• Cranberry Walnut Pumpkin Bread
• Pumpkin Dinner Rolls
• Pumpkin Chocolate Chip Cookies

I even have a pumpkin martini recipe.... so good.

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Breakfasts & Baked Goods:

• Chorizo Cheddar Pumpkin Cornbread Muffins from A Kitchen Hoor's Adventures
• Fresh Pumpkin Quiche with Bacon and Sage from Palatable Pastime
• Pumpkin Pancakes from Karen's Kitchen Stories
• Pumpkin Spice Cinnamon Roll from Seduction In The Kitchen
• Pumpkin Spice Waffles from 4 Sons R Us

Savory & Snack Pumpkin Recipes:

• Loaded Pumpkin Soup from Food Above Gold
• Pumpkin Mac and Cheese from For the Love of Food
• Pumpkin Pie Chex Mix from Seduction In The Kitchen

Pumpkin Desserts:

• Butterscotch Pumpkin Pudding from Daily Dish Recipes
• Easy Pumpkin Bundt Cake from The Bitter Side of Sweet
• Pumpkin Brownies from Cindy's Recipes and Writings
• Pumpkin Cheesecake with Marshmallow Creme from Red Cottage Cottage
• Pumpkin Cupcakes from Caroline's Cooking
• Pumpkin Pie Dipped Oreos from The Mandatory Mooch
• Pumpkin Snickerdoodle Cookies from Kelly Lynns Sweets and Treats
• Vegan Pumpkin Chocolate Chip Layer Cake from The Baking Fairy

After the recipe, be sure to scroll down to see all of the prizes you can win for Pumpkin Week. Be sure to enter using the Rafflecopter entry form.

Pumpkin Pancake Recipe

Yield: 8 servings

Author: Karen Kerr

prep time: 15 Mcook time: 15 Mtotal time: 30 M

Now that fall is here, make these pumpkin pancakes as a special treat for breakfast. Your family will love them.

ingredients:

• 3 3/4 cups (18 and 3/4 ounces) all purpose flour
• 5 1/4 teaspoons baking powder
• 3 teaspoons cinnamon
• 1 1/4 teaspoons allspice
• 1 1/4 teaspoons ground ginger
• 1/2 teaspoon kosher salt
• 1/3 cup packed light brown sugar
• 1 (15 ounce) can pumpkin puree
• 6 large eggs
• 3 cups whole milk
• 1 stick (8 tablespoons) unsalted butter, melted and cooled
• Oil or ghee for brushing the frying pan or griddle
• Butter, maple syrup, and sprinkles for serving

instructions:

How to cook Pumpkin Pancake Recipe

1. Heat your oven to 200 degrees F and place a baking sheet on the middle rack.
2. In a large bowl, whisk together the flour, baking powder, spices, salt, and brown sugar.
3. In a medium bowl, whisk together the pumpkin puree and eggs until blended. Add the milk and whisk.
4. Slowly pour the pumpkin mixture into the flour mixture while gently stirring. Mix until just combined. A few lumps are okay.
5. Add the butter to the mixture and stir gently until just incorporated.
6. Heat a griddle or large frying pan over medium heat. When the pan is ready (test it by flicking a few drops of water on it to see if it jumps around, sizzles, and evaporates). An electric griddle should be set at 350 degrees F. Brush the pan with oil or ghee.
7. Pour 1/2 cup of batter per pancake onto the pan/griddle and cook until the batter bubbles and the edges brown, about 2 to 3 minutes. 
8. Flip the pancakes and cook for 2 to 3 minutes more. 
9. Place the cooked pancakes onto the baking sheet in the oven while you continue to cook the remaining batter. 
10. Serve with the butter, syrup, and sprinkles. 
11. Leftovers can be refrigerated and reheated in a toaster oven. 

Calories
527.77

Fat (grams)
23.69

Sat. Fat (grams)
12.22

Carbs (grams)
65.14

Fiber (grams)
3.75

Net carbs
61.38

Sugar (grams)
15.79

Protein (grams)
14.46

Sodium (milligrams)
564.42

Cholesterol (grams)
186.93

Nutritional info is an estimate based on the ingredient list, and may not be completely accurate.

https://www.karenskitchenstories.com/2019/09/pumpkin-pancakes.html

Karen's Kitchen Stories

pancakes, pumpkin, breakfast, sprinkles

Breakfast, pumpkin

American

Created using The Recipes Generator

This recipe was adapted from Mother's Best: Comfort Food that Takes You Home Again. 150 Favorites from Mother's Bistro & Bar. After visiting the restaurant in Portland, Oregon, and falling in love with it, I had to buy the cookbook.

 

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Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.