PUMPKIN SYRUP FOR PANCAKES RECIPES

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PUMPKIN PANCAKES | ALLRECIPES



Pumpkin Pancakes | Allrecipes image

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Provided by Allrecipes Member

Categories     Breakfast and Brunch    Pancake Recipes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 12 pancakes

Number Of Ingredients 13

1?½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

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.

Nutrition Facts : Calories 278.4 calories, CarbohydrateContent 45.8 g, CholesterolContent 35.9 mg, FatContent 7.2 g, FiberContent 2.6 g, ProteinContent 7.9 g, SaturatedFatContent 1.8 g, SodiumContent 608.1 mg, SugarContent 11 g

FLUFFY PUMPKIN PANCAKES WITH BUTTER PECAN SYRUP



Fluffy Pumpkin Pancakes with Butter Pecan Syrup image

With a whole cup of pumpkin puree and lots of warm spices, these are perfect for cooler mornings. We love topping these with an easy butter pecan syrup. If you love syrup, you may want to make an extra batch. It goes quickly.

Provided by Adam and Joanne Gallagher

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield Makes 12 pancakes

Number Of Ingredients 16

2 cups (260 grams) all-purpose flour, we use Gold Medal
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon sea salt
1 1/2 cups (350 ml) milk, whole or 2% reduced fat milk are best
3 tablespoons butter, melted, plus more for skillet
1 large egg
1 teaspoon vanilla extract
1 cup (210 grams) pure pumpkin puree
1/4 cup (35 grams) pecans, chopped
2 tablespoons butter
1/2 cup (120 ml) pure maple syrup

Steps:

  • Whisk flour, sugar, baking powder, cinnamon, ginger, nutmeg, cloves and the salt in a medium bowl, set aside. Warm milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, butter, egg and the vanilla together until blended.
  • Make a well in the center of the flour mixture. Pour milk mixture into the well and stir with a fork until you no longer see large streaks of flour. Stir in pumpkin puree until only small clumps of flour remain. Do not over mix batter. Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 tablespoons more milk to thin it out a little.
  • Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
  • Lightly brush skillet with melted butter. Spoon a 1/4-cup of the batter onto the skillet and gently spread into a 4-inch circle. When edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn over; about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle.
  • Lightly toast pecans in a small pan over medium heat until fragrant, about 5 minutes. Add butter and cook until melted and bubbling. Stir in syrup and cook until warmed.

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