Delicious Leftover Pumpkin Puree: 1 Amazing Recipe

Oh, the joy of a perfectly spiced pumpkin pie, right? But then you’re left with that little bit of pumpkin puree staring back at you from the can. Don’t you just hate throwing good food away? I know I do! It’s one of my biggest kitchen pet peeves. That’s why I absolutely love finding creative ways to use up every last bit, especially when it comes to seasonal goodies like pumpkin. It just feels so much more satisfying and, well, sensible! So, if you’ve got some leftover pumpkin puree hanging around, I’ve got just the thing to turn that little bit of waste into something truly delicious.

Why You’ll Love These Leftover Pumpkin Puree Pancakes

Honestly, these pancakes are a lifesaver when you have that little bit of pumpkin puree left. They’re:

• Super Easy: Seriously, mix and cook!
• Quick: Ready in under half an hour, perfect for a speedy breakfast.
• Delicious: That hint of pumpkin and spice is just heavenly.
• Waste-Reducing: You get to use up that leftover pumpkin, which always feels good.

If you’re looking for easy leftover pumpkin puree recipes, these are definitely a winner. They’re so quick & easy, you’ll want to make them every time you have a bit of pumpkin left!

What to Do with Leftover Pumpkin Puree: Simple Pumpkin Pancakes

So, you’ve got that leftover pumpkin puree and you’re wondering what to do with it, right? Forget searching for complicated dishes; this is your answer! My go-to for using up that last bit is these incredibly simple pumpkin pancakes. They’re just divine – fluffy, with that subtle, warming flavor of pumpkin and a whisper of cinnamon and nutmeg. It’s like a cozy hug in pancake form!

They’re a fantastic way to use up leftover pumpkin puree, turning it into a delightful breakfast. Trust me, these aren’t just any pancakes; they’re a little slice of autumn comfort that makes using up ingredients feel like a treat rather than a chore. If you’re after some truly satisfying leftover pumpkin puree recipes, you’ve found a winner here.

Ingredients for Your Leftover Pumpkin Puree Recipe

Alright, let’s get these simple pumpkin pancakes made! You won’t need anything fancy, just a few pantry staples to go with that precious leftover pumpkin puree. Make sure you’re grabbing plain pumpkin puree, not the pie filling – we want to control those spices ourselves!

• 1 cup leftover pumpkin puree (not pie filling, remember!)
• 2 large eggs
• 1/2 cup milk (any kind works, really!)
• 1/4 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• A good pinch of salt
• Butter or cooking oil for the griddle

See? Nothing too wild! Just good, honest ingredients that probably live in your kitchen already.

How to Prepare These Easy Leftover Pumpkin Puree Pancakes

Alright, let’s get to the fun part – making these amazing pancakes! It’s so simple, you’ll wonder why you ever let leftover pumpkin puree go to waste. The beauty of this recipe is how straightforward it is. We’re just combining a few things and then cooking them up. It’s the perfect way to start your morning or even have a really satisfying brunch without a lot of fuss. Plus, the smell that fills your kitchen as these cook? Pure autumn bliss!

Mixing the Pancake Batter

First things first, grab a medium-sized bowl. We’re going to whisk together all our wet ingredients: that lovely leftover pumpkin puree, the eggs, and the milk. Give it a good whisk until it’s all smooth and happy. In a separate bowl, mix up your dry stuff – the flour, sugar, baking powder, cinnamon, nutmeg, and that pinch of salt. Now, pour those dry ingredients into the wet ones. Stir it all together until it’s just combined. Honestly, don’t go crazy with the mixing! A few little lumps are totally fine; overmixing is how you get tough pancakes, and we want tender ones!

If you like your pancakes a bit thinner, just add another splash of milk. If you prefer them a bit thicker and fluffier, use slightly less milk. It’s totally up to you!

Cooking Your Leftover Pumpkin Puree Pancakes to Golden Perfection

Now, let’s get that griddle or frying pan ready. You want to heat it over medium heat and give it a little slick of butter or oil. You’ll know it’s ready when a drop of water sizzles and dances away. Spoon about a quarter cup of your batter onto the hot pan for each pancake. Let them cook for about 2 to 3 minutes on the first side. You’re looking for little bubbles to start forming on the surface, and the edges to look set. That’s your cue to flip!

Carefully flip them over with a spatula and cook for another 2 to 3 minutes on the other side, until they’re beautifully golden brown and cooked all the way through. It’s that simple!

Serving Suggestions for Leftover Pumpkin Puree Creations

Once they’re cooked, serve these beauties up warm! They are absolutely delicious just as they are, but a few toppings take them to the next level. A drizzle of warm maple syrup is a classic for a reason, and a dollop of whipped cream feels wonderfully indulgent. Fresh fruit, like some berries or sliced banana, adds a lovely freshness. Or, for a little extra warmth, just a light dusting of cinnamon sugar on top is divine. Enjoy your fantastic creation!

Tips for the Best Leftover Pumpkin Puree Pancakes

Want to make sure your leftover pumpkin puree pancakes are absolutely perfect? A few little tricks can make all the difference! First off, try to use room temperature ingredients – your eggs and milk, especially. They just seem to blend together more smoothly, making for a nicer batter. When you’re cooking them, resist the urge to cram too many into the pan at once. Give them a little breathing room so they cook evenly and you can flip them easily. If you’re making a big batch and want to keep them warm while you finish the rest, just pop them on a baking sheet in a low oven (around 200°F or 90°C). Easy peasy!

Frequently Asked Questions About Leftover Pumpkin Puree Recipes

Got a few more questions buzzing around about using up that leftover pumpkin puree? I get it! It’s always good to know the ins and outs. Here are some common ones I hear:

Q: Can I freeze leftover pumpkin puree?

A: Absolutely! Freezing is a brilliant way to save it for later. Just scoop your leftover pumpkin puree into an airtight container or a freezer bag, leaving a little headspace since it might expand a bit. It’ll keep well in the freezer for a few months, ready for your next baking adventure.

Q: What’s the difference between pumpkin puree and pumpkin pie filling?

A: This is a big one! Plain pumpkin puree is just 100% cooked, mashed pumpkin. Pumpkin pie filling, on the other hand, already has sugar, spices, and sometimes other thickeners mixed in. For our pancakes, we want the plain puree so we can control the flavour ourselves! Learn more about the difference between pumpkin puree and pumpkin pie filling.

Q: Can I make these pancakes gluten-free?

A: Yes, you definitely can! Just swap out the all-purpose flour for a good quality gluten-free all-purpose baking flour blend. You might need to adjust the liquid slightly, as GF flours can sometimes be a bit thirstier, but it works wonderfully for delicious leftover pumpkin puree recipes. Check out this gluten-free cornbread recipe for an idea of how to adapt.

Q: How long does leftover pumpkin puree last in the refrigerator?

A: Once you’ve opened a can and used some, cover any remaining pumpkin puree tightly and pop it in the fridge. It’s usually good for about 5 to 7 days. Make sure it smells okay before you use it, though!

Nutritional Information for Leftover Pumpkin Puree Pancakes

Just a little heads-up, the nutritional info here is an estimate, you know? It can change a bit depending on exactly what you use – like the type of milk or how much syrup you drizzle! But generally, one of these lovely pancakes comes in around 150 calories, with about 5g of fat and 22g of carbs. It’s a pretty balanced little treat, especially when you think about how you’re using up that leftover pumpkin puree!

Share Your Leftover Pumpkin Puree Creations

I’d absolutely love to hear how your leftover pumpkin puree pancakes turned out! Did you try any fun toppings or add-ins? Please share your experience in the comments below, and maybe even give the recipe a star rating. It really helps me know what you’re loving!

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