Best 3 Harvest Pancakes Recipes

Indulge in the autumnal delight of harvest pancakes, a culinary symphony of seasonal flavors and wholesome ingredients. Our collection of recipes offers a diverse selection to tantalize your taste buds. From the classic Harvest Pancakes bursting with sweet, juicy apples and warm spices to the savory Pumpkin Pancakes infused with the earthy goodness of pumpkin and pumpkin pie spice, each bite is a celebration of the harvest season. For a gluten-free option, try our hearty Harvest Quinoa Pancakes, packed with protein and bursting with the flavors of apples, cranberries, and pecans. If you crave a decadent treat, our Sweet Potato Pancakes with Maple-Pecan Butter will satisfy your sweet tooth with their rich, velvety texture and luscious maple-pecan topping. And for a touch of elegance, our Cranberry-Orange Pancakes offer a delightful balance of tart and sweet, adorned with a vibrant cranberry-orange compote. No matter your preference, our harvest pancake recipes are sure to warm your heart and nourish your soul.

Here are our top 3 tried and tested recipes!

100% WHOLE WHEAT HARVEST PANCAKES

100% Whole Wheat Harvest Pancakes image

Finally a whole wheat pancake recipe that my kids gobbled up like they were going out of style! Spiced with fall flavor (apples, cinnamon, nutmeg, ginger, and a hint of vanilla). These were so awesome, we had to share! I live at 4800 ft above sea level and cooked them at 375 degrees F.

Provided by mtnfalcon

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

2 cups whole wheat flour
1 tablespoon brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground ginger
1 dash ground nutmeg
2 cups 2% milk
2 eggs
½ banana, mashed
2 tablespoons vegetable oil
½ teaspoon vanilla extract
1 apple, finely chopped

Steps:

Combine whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg in a mixing bowl, ideally one with a lip for pouring the batter later. Mix with a fork or whisk.
Combine milk, eggs, banana, oil, and vanilla extract in another bowl. Beat together using a hand mixer until frothy.
Heat a griddle or frying pan to 350 to 375 degrees F (175 to 190 degrees C), depending on altitude.
Pour milk mixture over the flour mixture and mix until just combined and most lumps have incorporated into the batter. Fold in apple. Let batter rest for 5 minutes.
Pour or ladle 1/3 cup of batter onto the griddle. Cook until edges are dry and bubbles form on the edges, 2 to 3 minutes. Flip and cook until bottom is golden brown, about 2 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 41.5 g, Cholesterol 68.5 mg, Fat 8.7 g, Fiber 5.9 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 521 mg, Sugar 10 g

HARVEST PANCAKES

Harvest Pancakes image

Provided by Food Network

Categories dessert

Time 1h

Yield about 14 pancakes

Number Of Ingredients 10

Ingredients

1/2 cup ground nuts (or walnuts)
1 tablespoon sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 cup milk (you can use nonfat or 2 percent)
1/2 cup steamed and mashed winter squash (about 1/2 pound uncooked. I love "sweet dumpling")
2 slightly beaten egg yolks
1 tablespoon cooking oil
2 egg whites

Steps:

Combine nuts, sugar, flour, baking powder, salt and cinnamon in a large bowl, and set aside. In another bowl combine milk, squash, egg yolks and oil. With a large wooden spoon, stir the dry mixture into the squash mix and set aside. Beat the egg whites in a bowl until stiff peaks form. (Use a copper bowl for best results). Gently fold the stiff whites into the squash mixture. Heat up you skillet, and pour about 1/4 cup batter per pancake. Cook until surface is bubbly and edges are slightly dry and flip. Cook until golden brown.

HEART HEALTHY HARVEST PANCAKES

Heart Healthy Harvest Pancakes image

This is what I threw together for breakfast this morning and my kids and husband loved them. If you have picky eaters just don't tell them there is squash, they will never know! Canned pumpkin puree can be substituted for the squash. I made them about 3-4 inches across and came up with 16 pancakes.

Provided by DbKnadler

Categories Breakfast

Time 40m

Yield 16 pancakes

Number Of Ingredients 10

Ingredients

1 small banana, diced
3/4 cup squash, pureed
2 cups whole wheat flour
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 tablespoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 egg
2 cups skim milk

Steps:

Mix all ingredients together in a medium bowl.
Preheat skillet to med-high heat. As long as your skillet is preheated properly you should not need to add any fat to the pan.
Using a small ladle, ladle mix into skillet and let cook 4-5 minutes per side, until golden brown.
Enjoy topped with maple syrup, or for a healthier version, you can top with warmed cinnamon applesauce.

Nutrition Facts : Calories 76.4, Fat 0.7, SaturatedFat 0.2, Cholesterol 13.8, Sodium 147.6, Carbohydrate 14.8, Fiber 2.3, Sugar 1, Protein 3.8

Tips:

Use ripe bananas. The riper the bananas, the sweeter the pancakes will be.
Don't overmix the batter. Overmixing will make the pancakes tough.
Cook the pancakes over medium heat. This will help them cook evenly without burning.
Serve the pancakes with your favorite toppings. Some popular toppings include butter, syrup, fruit, and whipped cream.

Conclusion:

Harvest pancakes are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for using up leftover pumpkin puree, and they can be made with a variety of other fall ingredients, such as apples, pears, and cranberries. Whether you are looking for a classic pancake recipe or something new and exciting, harvest pancakes are sure to please everyone at your table.