Best 6 Spiced Pumpkin Pancakes Recipes

PUMPKIN SPICED PANCAKES

Steps:

• Pecan Syrup Preparation:
• Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm.
• Pancake Preparation:
• In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).
• Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.

PUMPKIN SPICED PECAN PANCAKES

Steps:

• In medium bowl mix together first seven ingredients.
• In larger bowl beat together remaining (or wet) ingredients.
• stir dry ingredientd into wet ingredients until just incorporated (do not overstir).
• Heat skillet.
• Add some oil or non-stick spray.
• pour 1/3 to 1 cup of batter into pan (depending on how big you like your pancakes) cover and let fry till edges begin to dry and bubble appear on surface.
• Remove lid and flip over.
• cook uncovered till done.
• Put in warm oven till the rest of your pancakes are cooked.
• Serve with butter and maple syrup.
• (add some bacon on the side) mmm--.

PUMPKIN SPICED PANCAKES

Steps:

• Combine the flour, brown sugar, baking powder, salt and spices and stir with a fork.
• Mix together milk, pumpkin puree, egg and oil in a liquid measuring cup.
• Add the wet ingredients to the dry ingredients and whisk together just until combine. Lumpy batter is ok.
• Heat a greased skillet or griddle over medium heat.
• Once the skillet is hot, add a 1/3 cup scoop of batter to the pan.
• Flip after bubbles have began to form on pancake.
• Cook other side until golden brown.

PUMPKIN PANCAKES WITH SPICED CIDER SYRUP

Steps:

• 1. Make the cider syrup first so it can simmer and thicken while you make the pancake batter. Combine all syrup ingredients and whisk over medium heat until it comes to a boil. Boil for 1 minute and reduce the heat to low and let it simmer while making the batter. Heat griddle to 350 degrees.
• 2. In medium bowl whisk together all wet ingredients well. Stir together all dry ingredients in a small bowl. Add dry ingredients to wet ingredients. Stir together until well mixed but not too much. Batter will be thicker than most pancake batters.
• 3. Spray griddle with non stick cooking spray. (for these I use coconut non stick spray from Trader Joe's) Ladle batter onto griddle and flatten out a bit into circles with the back of the ladle. Cook until browned and flip. Cook 2nd side until browned. Serve with a small amount of butter and cider sauce. Top with toasted chopped pecans if desired. Enjoy!

SPICED PUMPKIN PANCAKES

Steps:

• Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.

SPICED PUMPKIN PANCAKES

Steps:

• 1. In a medium bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
• 2. In a large bowl, beat mik, pumpkin, eggs and oil to blend.
• 3. Add flour mixture and stir until moistened.
• 4. On electric frying pan at medium high temperature, pour batter in small amount at least 1" apart. Turn after bubbles form and brown. Serve with butter and warm maple syrup.