Pumpkin Pancakes
Whip up these fluffy Pumpkin Pancakes for your next fall brunch or breakfast. Your guests will love these perfectly spiced pumpkin pancakes!
Equipment
- Mixing bowls
- Whisk and spatula
- Non-stick pan or griddle
Ingredients
- 2 cups Bisquick
- 3 tbsp dark brown sugar packed
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- 1 cup pumpkin puree
- 2 large eggs
- 1 ⅓ cups milk
- 2 tbsp vegetable oil
- 1 tsp pure vanilla extract
Instructions
Preparing the Batter
- In a large bowl, whisk together Bisquick, sugar, cinnamon, nutmeg and cloves.
- In a separate bowl, mix the pumpkin puree, eggs, milk, oil and pure vanilla extract until smooth and combined.
- Gradually add the dry ingredients into the wet ingredients, folding the mixture with a spatula. If the batter is too thick, add a little extra milk.
- Let the batter rest for 5 minutes.
Cooking the Pancakes
- Preheat a non-stick pan or griddle over medium heat. Lightly grease with butter, oil or spray with cooking spray.
- Use a ¼ cup measuring cup to pour the batter onto the pan, spacing each pancake about an inch apart.
- Cook the pancakes until bubbles form on the surface, about 2-3 minutes, then flip with a spatula. Cook for another 1-2 minutes or until golden brown.
- Repeat until all the batter is gone.
- Serve with your favorite toppings, like butter, syrup, whipped cream, etc.
- Enjoy!