FLUFFY PUMPKIN PANCAKES RECIPE - NYT COOKING
Crisp fall mornings call for cozy breakfasts, and these fluffy pumpkin pancakes are just the thing to warm you right up. Packed with pumpkin and a sprinkle of cinnamon and vanilla, they feel and taste special, but are quick to stir together. The buttermilk and pumpkin make the batter quite thick, but they will spread. Be sure to leave lots of room between the pancakes when cooking them.
Provided by Yossy Arefi
Total Time 30 minutes
Yield 12 to 14 (3 1/2-inch) pancakes
Number Of Ingredients 13
Steps:
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and spices together until well combined.
- In a medium bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. (A few small lumps are O.K.)
- Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the 1/4 cup, making sure to leave plenty of room in between for the batter to expand.
- Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then carefully flip. Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown. Repeat until all of the batter is used. Serve the pancakes as you make them or keep the pancakes warm as you cook them by setting them on a baking sheet in a 250-degree oven.
Nutrition Facts : @context http//schema.org, Calories 105, UnsaturatedFatContent 1 gram, CarbohydrateContent 15 grams, FatContent 3 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 2 grams, SodiumContent 166 milligrams, SugarContent 4 grams, TransFatContent 0 grams
EASY PUMPKIN PIE RECIPE (JUST 5 INGREDIENTS) | KITCHN
Provided by Grace Elkus
Categories Dessert Dinner Pie Baked good
Total Time 4200S
Prep Time 300S
Cook Time 3900S
Number Of Ingredients 5
Steps:
- Arrange an oven rack in lowest position and heat the oven to 425°F. Place the pumpkin purée, sweetened condensed milk, eggs, and pumpkin pie spice in a large bowl and whisk until combined.
- If making 2 (9-inch) pies: Divide the filling between 2 blind baked 9-inch pie shells. Bake for 15 minutes. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean, 15 to 20 minutes more. Let cool on a wire rack for 2 hours. Serve immediately or refrigerate until ready to serve.
- If making 1 (9-inch) deep dish pie: Pour the filling into an unbaked 9-inch deep dish pie shell. Bake for 15 minutes. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean, 35 to 40 minutes more. Let cool on a wire rack for 2 hours. Serve immediately or refrigerate until ready to serve.
Nutrition Facts : SaturatedFatContent 5.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 37.9 g, SugarContent 18.1 g, ServingSize Serves 12, ProteinContent 4.8 g, FatContent 13.4 g, Calories 289 cal, SodiumContent 210.2 mg, FiberContent 0.8 g, CholesterolContent 0 mg
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