#pumpkin spice pancake recipe

[fullcravings]

Pumpkin Pancakes

[daily-deliciousness]

Pumpkin pancakes (thick & flavourful !)

[vegan-nom-noms]

Pumpkin Protein Pancakes

[fattributes]

Pumpkin Pancakes with Sweet Maple Syrup

[halloweentreatstoeats]

[No.2Pencil]

Directions:

Preheat griddle to about 325° degrees.

Prepare cream cheese glaze, and set aside so it is ready to be poured on the hot pancakes.

Prepare the cinnamon swirl mixture by stirring together softened butter, brown sugar, and cinnamon.

Transfer the mixture to a disposable piping bag or a plastic baggie, and snip off the end.

Prepare the pumpkin pancake batter.

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt and whisk together.

In a medium bowl, combine remaining ingredients and mix well.

Add wet ingredients to dry ingredients and stir just until combined.

Pour onto the hot griddle using a 1/4 cup measuring cup.

Let the pancakes cook for about one minute; they will start to set up just slightly.

Then use the piping bag to gently swirl the cinnamon mixture into the pancakes. * note: You want to use the tip of the bag to push slightly into the batter so the cinnamon mixture is swirled into the batter, not just on top of the pancake.

Keep the swirl close to the center of the batter so the mixture doesn't melt off the side of the pancakes.

After about eight minutes, or when the edges start to look done, use a wide spatula sprayed with nonstick cooking spray to flip the pancakes.

Cook for about five more minutes, and then serve.

Between batches, remove any butter and sugar left behind by carefully cleaning the hot griddle with damp paper towels.

[betterlifeforall]

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[flavorfuleats]

Pumpkin Spice Pancakes – Nothing says fall like pumpkin spice!  Bring cozy autumn flavors to the breakfast table with homemade pancakes that are loaded with cinnamon, nutmeg, and pumpkin!

RECIPE: https://flavorfuleats.com/pumpkin-spice-pancakes/

[dsnopphotography]

Spiced Whole Wheat Pancakes This fall-inspired pancake recipe uses spices and whole wheat flour for a twist to the delicious breakfast classic.

[transascendant]

Pumpkin Quinoa Pancakes Recipe Pumpkin puree and autumnal spices like allspice and ginger make these gluten-free quinoa pancakes an enjoyable breakfast any day of the year.

[insectbath]

Breakfast and Brunch - Buttermilk Pumpkin Pancakes

[fullcravings]

Pumpkin Pancakes

[pantscookbookngrimoire]

PUMPKIN PANCAKES

I like to make these around the fall equinox to celebrate the changing of the seasons. It’s something to look forward to and feels like starting something new.

Dry Ingredients

1¾ cups all-purpose flour

½ cup brown sugar

2 tbsp baking powder

1 tsp salt

½ tsp cinnamon

¼ tsp ground ginger

1/8 tsp cloves

dash allspice

Wet Ingredients

1½ cups milk

1 cup pumpkin puree

2 large eggs

4tbsp olive oil or melted butter

1 tsp vanilla extract

Heat large pan to medium-low heat. Whisk together dry ingredients in medium sized bowl, set aside. Combine wet ingredients. Create well in center of dry ingredients and add pumpkin mixture, whisking until smooth. Add liquid until desired consistency.

Melt butter in pan and add ¼ cup pancake batter when hot. Flip when top begins to bubble and remove when golden. Repeat with the rest of batter. Serve hot with maple syrup and copious amounts of butter. Or plain.

CINNAMON CREAM

1 cup heavy whipping cream

3 tbsp powdered sugar

½ capful vanilla

1/8 tsp cinnamon

Combine cream ingredients and whip until slightly clotted, in between whipped cream and butter. Serve fresh w/ pancakes and maple syrup.

[dear-ao3]

how to make pancakes more filling and taste better

so pancakes are actually way way easier than everyone thinks they are and they are very very easy to change up as long as you know how to

the things that you don't fuck with are the amount of flour, oil, egg, milk and baking powder/soda. as long as you stick to that on any recipe you can change pretty much anything else or substitute.

generally recipes are 1 egg to 1 cup of flour. a 1 cup flour 1 egg recipe usually serves 2 and you can double the recipe for 4, etc.

you can also substitute up to half of the four in a recipe for whole wheat flour without changing the leavening measurements. you can do the same for adding in protein powder, just adjust the sugar accordingly if its sweetened protein powder.

so, this is my favorite basic buttermilk pancake recipe, it makes about 10 pancakes:

1 1/4 cups flour 1/2 cup old fashioned oats 1-1 1/2 tbsp some kind of sweetener (brown/white sugar or maple syrup/agave syrup all work well but there's other options) 1/2 tsp baking soda 1 egg 1 1/4 cup buttermilk 1 tbsp oil of choice (butter or coconut oil generally) 1/2 tsp salt

this is the bones of the recipe. the sweetener is adjustable based on how sweet you like your pancakes but the rest of it should all stay the same. double this if you want to make pancakes to serve 4 people (about 20 pancakes)

to this, i add:

as much vanilla extract as my heart desires (within reason, i see you tumblr) some cinnamon/pumpkin pie spice/whatever you want lemon zest from 1 lemon (or orange zest) blueberries fresh or frozen (but you can use any mix in like bananas or nuts or whatever)

one very important note: you don't need buttermilk to make this recipe. you can substitute buttermilk by combining 1 teaspoon of lemon juice or white vinegar for every 1 cup of milk (its supposed to be regular milk but you can use plant or nut milk too) and letting it stand for 10 minutes.

the instructions:

zest your citrus and add it to your sugar. mush it together until you get a paste or sorts. add to that your oats, vanilla and buttermilk and stir them together. let the oats soak in the mixture for 10 minutes.

combine your flour, baking soda, salt and cinnamon or spices.

after your oats are done soaking add in the oil and the egg (make sure the egg is beaten well)

add the wet into the dry and combine. make sure that all the flour is mixed in. there will be lumps. we want the lumps. then add your mix ins.

grease a pan. this can be a regular frying pan an electric griddle or a stovetop griddle. let the oil sit on the pan on medium heat for a few minutes or until you throw a few water drops on the pan and they crackle and jump.

use a 1/3 measuring cup and scoop your batter onto the pan, space them out a little but not ridiculously. flip them with a plastic spatula (ideal) 2-3 times or until they're fully cooked. (you tell if they're cooked if there's no wet batter on the sides)

voila. pancakes.

use this recipe or use the bare bones version to make your own thing.

happy pancake making.

[fattributes]

Super Fluffy Vegan Pumpkin Pancakes