Best 3 Double Pumpkin Pancake Recipes

In the realm of breakfast delights, few dishes can rival the delectable double pumpkin pancake. This culinary masterpiece combines the classic flavors of pumpkin with a unique two-layered twist, creating a symphony of textures and flavors that will tantalize your taste buds. Whether you're a seasoned pancake aficionado or a novice cook seeking a new brunch adventure, this guide will unveil the secrets to crafting the perfect double pumpkin pancake, ensuring a memorable and delicious start to your day.

Here are our top 3 tried and tested recipes!

PUMPKIN PANCAKES

Pumpkin Pancakes image

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

Provided by Anonymous

Categories Breakfast and Brunch Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

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, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g

DOUBLE PUMPKIN PANCAKE

Double Pumpkin Pancake image

I've been making pumpkin pancakes from various recipes but just feel something is missing. So I decided to add some texture to it. It turned out to be so delicious! Serve pancakes with maple syrup and butter.

Provided by Michelle Foo

Categories Pancakes

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

½ cup finely chopped pumpkin seeds
½ cup whole wheat flour
½ cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1 ⅓ cups milk
1 cup pumpkin puree
½ cup vegetable oil
1 medium egg
2 tablespoons white sugar
1 teaspoon vegetable oil

Steps:

Heat a skillet over medium-low heat. Cook and stir pumpkin seeds in the hot skillet until toasted, about 5 minutes.
Mix toasted pumpkin seeds, whole wheat flour, all-purpose flour, cinnamon, baking powder, and salt together in a bowl using a whisk. Beat milk, pumpkin puree, 1/2 cup vegetable oil, egg, and sugar together in a separate bowl using a whisk until smooth; mix into flour mixture until batter is smooth.
Heat 1 teaspoon vegetable oil in a non-stick pan over medium heat. Drop batter by large spoonfuls into the pan and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 2 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 559.8 calories, Carbohydrate 41.8 g, Cholesterol 53 mg, Fat 40 g, Fiber 5 g, Protein 12.9 g, SaturatedFat 6.8 g, Sodium 906 mg, Sugar 12.5 g

THE BEST PUMPKIN PANCAKES RECIPE BY TASTY

The Best Pumpkin Pancakes Recipe by Tasty image

Here's what you need: flour, sugar, baking powder, baking soda, salt, milk, butter, vanilla, egg, pumpkin puree

Provided by Miriam Blanar

Categories Breakfast

Time 30m

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 cups flour
¼ cup sugar, or sweetener of choice
4 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups milk, plus more if needed
¼ cup butter, melted
2 teaspoons vanilla
1 egg
1 cup pumpkin puree

Steps:

Combine together the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large-sized bowl.
Make a well in the centre and whisk in the milk, slightly cooled melted butter, vanilla and egg. Whisk in the pumpkin puree until smooth.
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan.
Pour 1⁄4 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
Serve with your choice of topping.

Nutrition Facts : Calories 232 calories, Carbohydrate 35 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, Sugar 6 grams

Tips:

Use fresh pumpkin purée. Canned pumpkin purée can be used in a pinch, but fresh pumpkin purée will give your pancakes a more浓郁 and flavorful taste.
Don't overmix the batter. Overmixing the batter will make your pancakes tough. Mix the ingredients until they are just combined, then stop.
Cook the pancakes over medium heat. Cooking the pancakes over too high heat will cause them to burn on the outside before they are cooked through on the inside. Medium heat will allow the pancakes to cook evenly throughout.
Serve the pancakes warm. Pancakes are best served warm, with your favorite toppings. Some popular toppings include butter, syrup, fruit, and whipped cream.

Conclusion:

Pumpkin pancakes are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for fall mornings, when pumpkins are in season. With a few simple ingredients, you can make a batch of pumpkin pancakes that your whole family will love. So next time you're looking for a tasty and festive breakfast, give pumpkin pancakes a try.