Pumpkin Pancakes

Name: Pumpkin Pancakes
Yield: 10 pancakes
Cuisine: American
Ingredients: 1 cup bisquick original pancake and baking mix; 2 Tbsp bisquick original pancake and baking mix; 3/4 Tbsp bisquick original pancake and baking mix; 1/2 tsp pumpkin pie spice; 1/4 tsp ground cinnamon; A dash of salt; 1/4 cup canned pumpkin puree; 1 Tbsp sugar; 1 large egg, beaten; 1/2 cup 2% milk; 2 Tbsp pumpkin pie spice liquid coffee creamer; 1 Tbsp vegetable oil; non-stick vegetable cooking spray; additional vegetable oil; butter, to spread on the pancakes; maple syrup, to pour over the pancakes

By Cindi Bauer
@DomesticGoddess

I thoroughly enjoyed these pancakes! I added some pumpkin spice liquid coffee creamer to the batter, to give the pancakes a bit more spice.

Rating:

★★★★★ 1 vote5

Comments:

12 Comments

Serves:

10 pancakes

Method:

Stove Top

Ingredients

Add to Grocery List

1 cup

bisquick original pancake and baking mix
2 Tbsp

bisquick original pancake and baking mix
3/4 Tbsp

bisquick original pancake and baking mix
1/2 tsp

pumpkin pie spice
1/4 tsp

ground cinnamon
A dash

of salt
1/4 cup

canned pumpkin puree
1 Tbsp

sugar
1 large

egg, beaten
1/2 cup

2% milk
2 Tbsp

pumpkin pie spice liquid coffee creamer
1 Tbsp

vegetable oil
·

non-stick vegetable cooking spray
·

additional vegetable oil
·

butter, to spread on the pancakes
·

maple syrup, to pour over the pancakes

How to Make Pumpkin Pancakes

Step-by-Step

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)