The other weekend, we went out for breakfast and I ordered the seasonal pumpkin pancakes. Normally this is a favorite of mine, but the version at this particular restaurant was not a good one. The pancakes were too wet in the center and the pumpkin spice overwhelming. Mr. P wouldn’t even help me finish them.
Unsatisfied, I went home and made a batch of homemade ones.
I admit, I cheated a little on these. I didn’t want to experiment and end up with a failed batter so I used Bisquick as a base and added pumpkin puree to the batter. These pumpkin pancakes came out quite nice. Not as good as a completely made from scratch ones, but I was in a hurry to eat proper pumpkin flavored pancakes and these did the trick.
Recipe source: Betty Crocker
Pumpkin Pancakes
Ingredients
- 2 cups Bisquick
- 1 cup milk
- 2 eggs
- 1/2 cup canned pumpkin puree (not pumpkin pie mix)
- 1 teaspoon cinnamon
Instructions
- Whisk all ingredients into a medium bowl until milk, eggs, and pumpkin are fully incorporated. It’s okay if bisquick lumps remain. Cook according to box instructions or how you normally make pancakes.
they look yummy!
thanks!