Best 4 Pumpkin Sour Cream Pancakes Recipes
Indulge in a delightful breakfast or brunch experience with our collection of pumpkin sour cream pancake recipes. These pancakes are a perfect blend of sweet pumpkin and tangy sour cream, resulting in a moist and flavorful treat. With variations ranging from classic to unique flavor combinations, these recipes cater to diverse taste preferences. From traditional pumpkin sour cream pancakes to those infused with spices like cinnamon and nutmeg, discover the perfect recipe to satisfy your cravings. Whether you prefer fluffy buttermilk pancakes or gluten-free options, we've got you covered. So, gather your ingredients, preheat your griddle, and embark on a culinary journey that will leave you feeling satisfied and happy.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN PANCAKES
These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
Provided by Anonymous
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. 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.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g
SOUR CREAM PUMPKIN CAKE
The nicely spiced streusel in the center of this cake is a marvelous surprise and complement to the cinnamony pumpkin cake. It's delicious for breakfast or dessert. -Elaine Holmberg, Norfolk, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture., Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake.
Nutrition Facts : Calories 564 calories, Fat 21g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 556mg sodium, Carbohydrate 87g carbohydrate (61g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN SOUR CREAM PANCAKES
Please don't let this one review you. I came across this recipe in a magazine. It originally came from a B & B in Boston. If you are a pancake lover, this one is awesome! Why go out for breakfast when you can make such fabulous pancakes at home. I found it very easy and having great results!!
Provided by Wally2
Categories Breakfast
Time 12m
Yield 7 5inch pancakes, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, baking powder, salt, and sugar together in medium-size bowl.
- Combine remaining ingredients in small bowl.
- Slowly whisk liquids into dry ingredients.
- Spray a grill pan with cooking oil.
- Ladle approximately 1/3 cup of batter per pancake onto pan and cook over medium heat until bubbles appear in top.
- Turn over and cook for a few minutes on the other side.
- Do not overcook (they should be moist).
- Serve with butter and syrup.
SOUR CREAM PANCAKES
This recipe was passed to me by a friend and has become my families all time favorite pancake recipe. I always have sour cream on hand because I enjoy cooking with sour cream and we eat a lot of Mexican dishes. No longer will I be buying store bought mixes or using other recipes. This pancake recipe will seem odd because it has very little flour in it. The batter is very fluffy, which makes for a light, airy pancake, and the sour cream gives it a nice tangy flavor!
Provided by Emily Hughes
Categories Pancakes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Slowly preheat your griddle or skillet to medium-low heat. One important tip here is to be patient and wait for your skillet to preheat completely until nice and hot.
- Combine the all-purpose flour, baking soda, sugar, and salt in a bowl. Next, grab your sour cream and dump it on top of your dry ingredients. Gently mix these ingredients together; batter may be slightly lumpy and that is okay!
- In a separate bowl, whisk together eggs and vanilla, then add this to your sour cream mixture. Again, gently stir together, do not over mix!
- Heat about 1 tablespoon of butter in your preheated skillet or griddle. Use a 1/4 cup measure to drop pancake batter onto the griddle or skillet. Allow pancakes to cook for approximately 2 to 3 minutes on one side, or until bubbles appear all over the surface of your pancake, then flip. Continue cooking your pancakes for another 1 to 2 minutes on the other side.
- Serve a stack of pancakes at a time, and don't forget the butter and syrup on top!
Nutrition Facts : Calories 154.8 calories, Carbohydrate 8 g, Cholesterol 94.6 mg, Fat 11.7 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 6.6 g, Sodium 344.7 mg
Tips:
- Choose the right pumpkin: For the best flavor, use a sugar or pie pumpkin. These pumpkins are small and have a sweet, dense flesh.
- Roast the pumpkin: Roasting the pumpkin intensifies its flavor and makes it easier to puree. To roast the pumpkin, preheat your oven to 400 degrees Fahrenheit. Cut the pumpkin in half, scoop out the seeds, and brush the flesh with olive oil. Place the pumpkin cut-side down on a baking sheet and roast for 45-60 minutes, or until the flesh is tender.
- Make sure the pumpkin puree is smooth: For the best results, use a food processor or blender to puree the pumpkin until it is completely smooth. If you don't have a food processor or blender, you can use a potato masher to mash the pumpkin until it is smooth.
- Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix the batter just until the ingredients are combined.
- Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help them cook evenly without burning.
- Serve the pancakes warm: Pumpkin pancakes are best served warm. You can top them with butter, syrup, or your favorite toppings.
Conclusion:
Pumpkin sour cream pancakes are a delicious and easy-to-make breakfast recipe. They are perfect for a fall or winter morning. With a few simple tips, you can make the best pumpkin sour cream pancakes. So next time you are looking for a tasty and satisfying breakfast, give this recipe a try.
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