Pumpkin Pancakes

Ingredients
15
servings
- 2 cups Bisquick mix
- 2 teaspoon baking powder
- 2 tablespoon vegetable oil
- 1 teaspoon vanilla
- 2 tablespoon sugar
- 1 cup milk
- 2 eggs
- 6 tablespoon pumpkin puree or fresh pumpkin
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/8 teaspoon clove
- 1/2 teaspoon salt
Step-by-Step Instructions
- Cream eggs, oil, vanilla and sugar together in a large bowl.
- In a separate bowl, combine the Bisquick mix, baking powder, salt, and all the spices (cinnamon, ginger, nutmeg, and clove).
- Mix the creamed and dry ingredients together, then add the milk and pumpkin puree. Stir until just blended. Do not over beat; let the batter sit for 10 minutes before cooking.
- Oil or butter your griddle, heating the griddle to 300 degrees.
- Pour slightly less than 1/4 cup batter onto the hot griddle for each pancake.
- Cook until the edges are dry and bubbles form on the surface, about 2-3 minutes; turn and cook until golden brown on the other side, another 2 minutes.
Tips and Techniques
Let the batter rest for 10 minutes before cooking - this allows the Bisquick to absorb the liquid and makes for fluffier pancakes. Don’t flip until you see bubbles forming on the surface and the edges looking dry.
Ingredient Substitutions
- Bisquick mix: all-purpose flour (2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt)
- pumpkin puree: sweet potato puree or canned pumpkin pie filling
Equipment Needed
- griddle or large skillet
- mixing bowls
- measuring cups and spoons
- spatula






