Pumpkin Pancakes Recipe || Fluffy Pumpkin Egg Pancakes
Looking for a delicious pumpkin pancakes recipe? You're in the right place! In this video, we'll show you how to make fluffy pumpkin egg pancakes, perfect for fall mornings!
Rolling out these pancakes is a breeze, and they taste fantastic – perfect for a morning meal or breakfast on the go. If you're a fan of pumpkin recipes, then you'll love these pancakes – they're sure to be a hit at your next potluck or brunch!
Pumpkin Pancakes Recipe || Fluffy Pumpkin Egg Pancakes - Soft, Fluffy pancakes made with homemade pumpkin puree eggs and whole wheat flour. Pumpkins are suitable for making satisfying desserts, cakes, and pancakes. Needless to say, the taste of the pancakes was yummy! My little one relished it, and my happiness knew no bounds! These pumpkin pancakes can be given to babies after one year as finger food. You can top it with maple syrup, dates syrup, chocolate syrup/ honey, or fruits of your choice. Tastes Delicious!
✅ Notes:
1. Mix 1 teaspoon of flaxseed powder with ¼ cup of water to replace the egg
2. You can add the nut powder to the pumpkin pancake batter to make it more healthy.
3. Cook everything on low to medium flame; otherwise, it gets burnt or sticky.
4. You could also use water instead of milk.
5. Adjust sweetness as per the taste of the pumpkin.
6. Don't spread these pumpkin pancakes thin. Otherwise, it won't be fluffy.
7. Always check with your pediatrician before introducing any new food.
✅ Detailed Recipes:
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Pumpkin Pancakes Recipe - Halloween Recipe Idea: Pumpkin Pancakes!
Learn how to make an easy Pumpkin Pancakes Recipe! Visit to get more info, and watch over 500 free video recipes. I hope you enjoy this Holiday Recipe for Pumpkin Pancakes!
First Watch Restaurants shares recipe for Pumpkin Pancakes
Pumpkin pancakes are perfect any time of the year, but especially in the Fall season. Lauren Fohlen from First Watch Restaurants showed Fox 8's Kristi Capel how the addition of oats, cornmeal and different seeds can elevate the flavor in an already delicious recipe.
Pumpkin Pancakes
2 cups all-purpose flour
1/2 cup granulated sugar
1 tsp baking soda
1/4 cup rolled oats
1 1/2 tsp cornmeal
1 1/2 tsp flax seeds
1 tsp sesame seeds
3 eggs, whipped
1/2 cup half & half
1/2 cup evaporated milk
1/4 cup water
1/2 cup butter, melted and cooled to room temperature
1 cup pumpkin puree
1 tbs pumpkin pie spice
Instructions:
In a medium bowl, whisk together flour, sugar, baking soda, baking powder, oats, cornmeal, flax seeds and sesame seeds until blended.
In a separate, large mixing bowl; whisk together eggs, half & half, evaporated milk and water until blended.
Slowly pour dry ingredients into wet ingredients while whisking constantly. Batter will be thick.
Add melted, room temperature butter last, whisking until ingredients are thoroughly combined.
Combine pumpkin puree and pumpkin pie spice in a large stainless bowl. Mix well with a wire whisk until evenly incorporated.
Fold in Multigrain Pancake Batter.
Pour about 1/4 cup batter per pancake onto a 375 degree preheated griddle.
Cook for about 1 to 1 ½ minutes per side or until done.
Turn once using the around the world method.
When second side is cooked, flip back and serve with a scoop of whipped butter and warm syrup.