Pumpkin Pancakes - Dallas News | myFOXdfw.com

Pumpkin Pancakes

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1 1/4 cups unbleached all purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

1 1/2 tablespoon sugar

1 cup canned pumpkin puree

1 whole egg

1 1/2 teaspoon vanilla

1 1/4 cups milk

1/8 teaspoon pumpkin pie spice

1/4 cup heavy cream

1 1/2 tablespoons maple syrup


Butter, for serving

Maple syrup, warmed for serving

Finely chopped pecans, for serving

Caramel sauce, for drizzling


1. In a large bowl, combine flour, salt, baking powder, and sugar. Stir together and set aside.

2. In a separate bowl, whisk together pumpkin puree, eggs, vanilla, pumpkin pie spice, and milk.

3. Slowly drizzle wet ingredients into dry ingredients, stirring gently with a spoon as you go. Once combined, if mixture needs more moisture, splash in a little more milk. Batter should be pourable.

4. Heat large skillet or griddle over medium-low to low heat. Smear a little bit of butter on the surface and drop batter onto the pan. Wait a minute or so, then flip to the other side. Pancakes should be light golden brown and set in the middle.

5. Whip cream with maple syrup (optional) until light and fluffy. Set aside.

6. Serve silver dollar pancakes in a circular pattern on a large plate, ending with one in the center. Top with butter, sprinkle with chopped nuts, and drizzle with warm syrup. Top the whole thing with the maple whipped cream and serve immediately! (Note: you can drizzle with a little caramel sauce, too!)


Pumpkin Parfait


1. 2 Cups Vanilla Greek Yogurt (or plain + add vanilla)

2. 1/2 Cup Pumpkin Puree

3. 1/2 Tsp ground cinnamon

4. 1/8 Tsp ground nutmeg

5. 1/8 Tsp ground ginger

6. 1/8 Tsp ground cloves

7. Granola or Ginger Snaps


1. Mix the spices (or use 1 1/2 tsp Pumpkin Pie Spice).

2. Whip up 1 3/4 cups Greek vanilla yogurt with a pinch of the spice mixture.

3. Mix pumpkin puree with 1/4 cup of the Greek vanilla yogurt and the remaining spice mixture.

4. Layer the puree and yogurt as desired and top with your favorite granola, or crushed ginger snaps.


Pumpkin Puree

1. Purchase a nice "pie" pumpkin, and head to the kitchen. Wash the exterior of the pumpkin in cool or warm water, no soap is required, but you may give it a spritz of vinegar to ease your mind.

2. Remove the stringy insides of the pumpkin and set them aside to compost. Be sure to save the seeds!

3. If you plan to use your pumpkin as a jack-o-lantern, scoop out the "meat" next but be sure to leave enough for the pumpkin to retain and hold its shape.

4. Steam the "meat" on your stove-top for 15 minutes (or until soft), remove the skin and mash.

5. If you don't plan to use the pumpkin for that purpose, cut the pumpkin in half and place both halves flat side down on a cookie sheet. Covering the sheet with foil will help, but is not required.

6. Bake at 350° F for 90 minutes. Let your pumpkin halves cool enough to handle and then scoop out the flesh, then mash!

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