They bring all the warmth and flavors of Fall together in one delicious bite! Thanks for a nice Fall breakfast treat! Freeze– These can easily be frozen in a freezer safe bag or container for up to 2 months. Flip the pancakes … Only coating the griddle once at the beginning will not be enough to keep all the homemade pumpkin pancakes from sticking. I used pumpkin puree and added a little extra sugar and pumpkin pie spice but followed the rest of the recipe. If they are dense, then the batter is most likely over mixed. Required fields are marked *. I don’t recommend it. Chocolate chips– Add dark, semisweet, or white chocolate chips. This gluten free pumpkin pancakes recipe is super simple to make and it only uses a few ingredients. This review is based on using pumpkin puree not pumpkin pie filling. In another mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda and pumpkin pie spice. I messed up and didn't read the recipe correctly. Stir into the pumpkin … Recipe developer. To test if the skillet/griddle is ready to start cooking drop a few drops of water on the skillet/griddle. My 4 year old usually gobbles down 4 large pancakes (i know! Good old fashioned buttermilk pancakes will always be my favorite, but this summer I’ve been craving pumpkin pancakes. PUMPKIN PIE PANCAKE RECIPE. Lightly grease if needed. Instructions In a large mixing bowl, add milk, pumpkin puree, egg, oil and mix until smooth. Buttermilk makes it heavier and dense instead of fluffy so I don’t recommend using it. Pumpkin Pie Pancakes Recipe Tips: These pancakes would be fantastic for Thanksgiving brunch! (Pie filling has Pumpkin Sugar Syrup Water Salt Natural Flavors Spices in it already so I am not sure how that would work.) Preheat an electric griddle to 375 F or heat a large frying pan over medium-high heat. DIRECTIONS. Chopped up candy bars– like heath, toffee bars, any caramel based or chocolate candy. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. The star of our pumpkin pancakes is, of course, the pumpkin puree — NOT pumpkin pie filling. I used pumpkin pie filling and added chocolate chips and extra sugar. If it is a little active, it will be fine to use, but it can be sourdough discard. I chose to use Keebler's premade pie crusts ensuring the filling was the only part I was messing up. Instructions Place the flour, baking powder, baking soda, salt, brown sugar, and spices in a medium bowl and whisk to combine. Keep the pancakes … Add milk, flour, baking powder, … Why are my pancakes gooey and dense? Next time I will reduce the powder add the salt add more pumpkin and leave the extra milk and oil out. 1 ¼… What you want to look out for is anything labeled as Pumpkin Pie Filling or Pumpkin Pie Mix. Yum! Do not over-mix the batter! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. pinterest icon. I will let you know. Make sure to use pumpkin puree in this recipe. Your email address will not be published. Pumpkin pie made with too much sugar. Note: This is a dense batter, and you might not see bubbles form as quickly as they normally would. Add spices/seasonings– Such as more cinnamon, nutmeg, cardamom, ginger, or All- Spice. Gather the ingredients. In another mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda and pumpkin pie spice. 2 tsp baking powder. Add milk, flour, baking powder, sugar, pumpkin pie spice, cinnamon, and nutmeg; whisk until batter is smooth. ¼ tsp salt. Try a few of these options: Whipped cream– Homemade whipped cream adds a sweet and beautiful toppings. Be sure you use this, and not canned pumpkin pie, as your pancakes … 2 tbsp sugar. Over mixing makes for dense pancakes. What is the difference between pumpkin puree and pumpkin pie filling? Chocolate chips– Change it up with dark, milk, semisweet, or white chocolate chips. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. You can choose to butter or use non-stick cooking spray on your griddle or not. Pumpkin puree (not pie filling) is the star of this recipe and you can use canned pumpkin or homemade pumpkin puree. Prepare griddle by greasing with nonstick cooking spray. https://www.mccormick.com/recipes/breakfast-brunch/pumpkin-pancakes Mix together flour, brown sugar, baking powder, baking soda and pumpkin pie spice in a large bowl. Set aside. Serve them up with bacon or sausages and fresh fruit. If you prefer a smoother texture, try grating the apples into the batter instead of dicing them. Made with pumpkin puree these were very good. Pumpkin Pie Pancakes Nothing goes better with a cool fall morning than these light and cozy pumpkin spice pancakes. Heat a nonstick skillet over medium heat. These are usually found right next to the canned pumpkin puree and are used for making pumpkin pie… Once hot, pour about 1/4 cup batter for each pancake onto your pan or griddle. Nutrient information is not available for all ingredients. Then, flip and cook the other side until golden brown. Add the buttermilk, pumpkin puree, egg, butter and vanilla extract to the … Refrigerate– In a sealed container for up to 2 days. Buttermilk vs. regular milk– I prefer regular milk. It was delicious the pumpkin really makes a difference I just added brown sugar instead of white:). Dump the dry mixture into the wet mixture and mix until just combined. Use pumpkin puree and not pumpkin pie filling; Cook pancakes over medium heat. Add extracts– Such as vanilla, bourbon, maple, or almond. Huge appetite! The boys asked if it was pumpkin pie! 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