Spicy Pumpkin Pancakes
Now that we’re feeling the love from pumpkins, I decided to keep that lovin’ feeling going and make some warm and spicy pumpkin pancakes for breakfast. In searching the internet, I came across this recipe from Betty Crocker, using Bisquick mix, which I always have on-hand. Once again, easy is my favorite part of this recipe and the taste is phenomenal.
Here is what you’ll need:
2 1/3 C Original Bisquick Mix
1/3 C canned pumpkin (not pumpkin pie mix)
1 1/4 C milk
1/4 C vegetable oil
2 T sugar
1 t pumpkin pie spice
Heat a griddle or fry pan over medium heat or to 375 degrees. Grease griddle with vegetable oil if necessary. In a medium bowl, stir all ingredients until well blended. For each pancake, pour slightly less than 1/4 C batter onto hot griddle (I poured about 1/4 C batter heaping, because we like them big). Cook until the edges are dry and bubbly. Turn and cook the other side until golden brown. Top with butter, maple syrup and pecans.
As you can see, these are thick and fluffy pancakes. If you like yours a little thinner, I would suggest you add a little more milk to get them to the consistency that you like. For a printer-friendly version, click on Spicy Pumpkin Pancakes. Enjoy!
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