How do you make good pumpkin pancakes? and easy cus i suck at cooking haha..?

Answer 1

Pumpkin Pancakes

"These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin."
Original recipe yield: 12 pancakes

INGREDIENTS
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
DIRECTIONS
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Answer 2

1

Answer 3

Here you go:

**HERE IS A SITE THAT MAY HELP YOU WITH COOKING PANCAKES.
http://www.cookinglight.com/cooking/cs/techniques/package/0,14343,264323,00.html

Pumpkin Pancakes

Level: Easy
Wake up to spicy Pumpkin Pancakes hot from the griddle! Serve with Pumpkin Maple Sauce for a special breakfast.

Estimated Times:
Preparation - 15 min | Cooking - 20 min | Yields - 8

Ingredients:

2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup LIBBY'S® 100% Pure Pumpkin
1/4 cup water
1 large egg
2 tablespoons vegetable oil
Pumpkin Maple Sauce (recipe follows)
Chopped nuts (optional)

-------------AND...

IHOP Pumpkin Pancakes

List of Ingredients

2 eggs
1 1/4 cups buttermilk
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Preheat a skillet over medium heat. Coat pan with oil cooking spray.

Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
Use an electric mixer to blend ingredients.

Combine remaining ingredients in a small bowl. Add dry ingredients to wet
ingredients and blend with mixer until smooth.

Pour the batter in 1/4 cup portions into the hot pan. Should form 5-inch
circles.

When the batter stops bubbling and edges begin to harden, flip the
pancakes. They should be dark brown. This will take from 1 to 2 minutes.

Flip the pancakes and cook other side for the same amount of time, until
dark brown.

Serves 3 to 4.

Answer 4

4 servings 10 min 5 min prep

2 cups flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups milk
1 cup canned pumpkin
4 eggs, slightly beaten
1/4 cup margarine, melted

Mix together dry ingredients.
Combine milk, eggs, margarine and pumpkin. Stir into dry ingredients until just blended.
Pour about 1/3 cup on to a hot griddle. Cook until top bubbles and turn and cook other side.

Answer 5

Buy the Pillsbury Pumpkin Quickbread Mix and I think there's a recipe on there for altering to make pancakes.

They turn out pretty yummy.

My husband learned the hard way to make the pancakes no more than about four inches across, use a very good nonstick pan and cooking spray, silicone or plastic turner, and wait until one side is done before you flip it (the pancakes will start to bubble on the top when the other side is done). If you turn it too early, they get all bunched up and seem kinda soggy.

Answer 6

Make pancakes with a mix (such as mine), like you normally would, but add a cup or less of canned pumpkin. Stir it into the mixture with a flat whisk. Then cook the pancakes on your griddle.

Answer 7

Pumpkin-Ginger Pancakes with Ginger Butter:

PREP AND COOK TIME: About 45 minutes.

1 cup all-purpose flour
2 tablespoons firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain low-fat or nonfat yogurt
2 tablespoons butter, melted
Candied-ginger butter (recipe follows)
Maple syrup

1. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, milk, pumpkin, yogurt, and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.

2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and gently spread into 4-inch rounds. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Serve warm with candied-ginger butter and maple syrup.

Candied-ginger butter: In a bowl, with a wooden spoon, stir 2 tablespoons finely chopped candied ginger into 1/4 cup (1/8 lb.) soft butter (soften in a microwave oven on full power [100%] for 5 to 10 seconds). Chill until firm before serving. Makes about 1/4 cup.

Yield: Makes about 8 pancakes; 2 to 3 servings

Answer 8

Buy a prepared pancake mix, a can of pumpkin, mix pumpkin into powder and add milk or water whatever it calls for until it is the consistency you want. You can also add a little vanilla and cinnamon, delicious.

Answer 9

i assume you're speaking about a better pumpkin ? no longer the form you could incredibly practice dinner like an acorn or butternut squash.this may take awhile, staying power is a ought to, they have a number of water in em. Mashing is step one-draining is the second one, then comes the practice dinner down { similar to a strong chili } it takes time.