Pumpkin Pancakes
By
Cindi Bauer
@DomesticGoddess
1
I thoroughly enjoyed these pancakes! I added some pumpkin spice liquid coffee creamer to the batter, to give the pancakes a bit more spice.
Ingredients
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1 cupbisquick original pancake and baking mix
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2 Tbspbisquick original pancake and baking mix
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3/4 Tbspbisquick original pancake and baking mix
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1/2 tsppumpkin pie spice
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1/4 tspground cinnamon
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A dashof salt
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1/4 cupcanned pumpkin puree
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1 Tbspsugar
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1 largeegg, beaten
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1/2 cup2% milk
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2 Tbsppumpkin pie spice liquid coffee creamer
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1 Tbspvegetable oil
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·non-stick vegetable cooking spray
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·additional vegetable oil
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·butter, to spread on the pancakes
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·maple syrup, to pour over the pancakes
How to Make Pumpkin Pancakes
- In a bowl mix together, 1 cup of Bisquick Pancake Mix, plus the 2 tablespoons, and the 3/4's of one tablespoon of the pancake mix. Add the pumpkin pie spice, cinnamon, and salt; stir to mix.
- In another bowl mix together, the pumpkin, sugar, egg, milk, pumpkin pie spice coffee creamer, and the tablespoon of vegetable oil.
- Add pancake mixture into the pumpkin mixture, stir ingredients until all is blended.
- Spray the inside of a 10 or 12-inch skillet with the vegetable cooking spray.
- Place skillet over medium heat, then add slightly less than 1/4 cupfuls of pancake batter into the skillet. Cook the first pancake about 3 minutes. (The cooked side should be light golden brown in color.) Turn pancake over, and cook the other side about 1-2 minutes, until it too is light golden brown in color.
- I noticed after I poured the 2nd cupful of batter into the skillet, it took less time to cook the pancake, (about 1 minute & 30 seconds) as the skillet is now heated even more so than before. Be sure to turn pancake over as soon as you notice it's light golden brown in color.
- When adding the 3rd cupful of batter to the skillet, be sure to add a 1/4 teaspoon of vegetable oil as well. (Do this everytime before adding batter to the skillet.) I also noticed when cooking my 3rd pancake, I needed to reduce the cooking time of the pancakes. (I cooked the remaining pancakes for about 45 seconds on each side, as they started to brown up quickly.)
- Top cooked pancakes with a bit of butter, and pour on some maple syrup.
- Yields: 10 pancakes (Each about 3-1/4" to 3-1/2" in size)
About Pumpkin Pancakes
Course/Dish: Other Breakfast Pancakes
Main Ingredient: Dairy
Regional Style: American
Other Tag: For Kids
