BISQUICK PUMPKIN PANCAKES
This easy, fluffy Bisquick Pumpkin Pancakes recipe will become a family favorite. It's one of ours and I'm excited to share it with you!
Provided by Monica Nedeff
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- Heat a large pan or griddle to medium heat or 350 degrees Fahrenheit.
- In a large bowl, whisk the dry ingredients: bisquick, brown sugar, baking powder, pumpkin pie spice and ground ginger together.
- In a separate bowl, whisk the wet ingredients: canned pumpkin, milk, molasses, eggs, lemon juice and vanilla extract together.
- Make a well in the dry ingredient bowl and add the wet ingredients into it. Mix together - careful to not overmix.
- Ladle 1/4 cup of pancake batter on the heated and buttered/oiled pan or griddle.
- Allow the pancakes to cook and bubble. Flip when the batter has bubbled and the edges look crisp. Your spatula should be able to handle the weight of the pancake. Flip and continue to cook on the other side.
- Serve with maple syrup and butter and any other favorite toppings.
Nutrition Facts : Calories 225 kcal, Carbohydrate 36 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 45 mg, Sodium 525 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
BISQUICK PUMPKIN PANCAKES
Steps:
- Lightly grease griddle or skillet with cooking oil. Heat electric griddles to 350°F, or heat skillets over medium-low heat.
- In a medium bowl, mix all ingredients together with a whisk or fork until just blended. There may be some small lumps. Once the pancake mixture starts to bubble, it's ready to cook.
- Depending on the size of pancakes you prefer, use 1/4 to 1/3 cup of batter for each pumpkin spice pancake. Add pancake batter to the hot griddle.
- Cook about 1-2 minutes, until there are bubbles across the top of the pancakes and the edges are dry. Using a pancake turner, turn and cook the other side until the pancake is golden brown.
- Serve immediately with butter and warmed maple syrup.
Nutrition Facts : ServingSize 1 pancake, Calories 191 kcal, Carbohydrate 22 g, Protein 5 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 49 mg, Sodium 550 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 7 g
BISQUICK PUMPKIN PANCAKES
These fluffy Bisquick pumpkin pancakes are warm, sweet, and filled with spicy fall flavors! Easy and ready in minutes, this easy pancakes recipe is perfect!
Provided by Colleen Christensen
Categories Breakfast & Brunch
Time 9m
Number Of Ingredients 8
Steps:
- Preheat a griddle to 375 degrees F or heat a pan over medium-high heat
- Into medium-large bowl, mix all ingredients except toppings (baking mix, pumpkin puree, milk, egg, pumpkin pie spice, vanilla extract and sugar) until smooth. Your batter will be on the thicker side, this is good!
- Spray your griddle or pan with cooking spray and pour about 1/4 cup batter onto hot griddle. Spread this out a bit since your batter is thick to ~4" circles. Cook for 3 minutes per side or until golden brown.
- Top with crushed pecans, butter and maple syrup! Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 364 kcal, Carbohydrate 50 g, Protein 8 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 58 mg, Sodium 826 mg, Fiber 3 g, Sugar 16 g, UnsaturatedFat 8 g
QUICK AND EASY PUMPKIN PANCAKES
Steps:
- Gather the ingredients. Preheat an electric griddle to 375 F or heat a large frying pan over medium-high heat. Lightly grease if needed.
- Whisk together the baking mix, eggs, milk, pumpkin, sugar, cinnamon, and nutmeg until well-combined. Do not overmix. Let the batter rest for 10 minutes.
- Turn down the griddle to 350 F or the burner down to medium heat. Ladle 1/4-cupfuls of the batter onto the griddle. Cook until the edges of the pancakes start to set and bubbles start to form on the surface of the pancakes.
- Flip. Cook another 1 to 3 minutes until pancakes are golden brown on the other side. Repeat with the remaining batter.
- Serve immediately topped with butter, maple syrup , and shelled pumpkin seeds (if using).
Nutrition Facts : Calories 246 kcal, Carbohydrate 34 g, Cholesterol 67 mg, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, Sodium 562 mg, Sugar 12 g, Fat 9 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
SPICY PUMPKIN PANCAKES- BISQUICK
Make and share this Spicy Pumpkin Pancakes- Bisquick recipe from Food.com.
Provided by Misti_Country_Girl
Categories Breakfast
Time 20m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Heat syrup and margarine until margarine is melted; remove from heat. Stir in pecans; Keep warm.
- Stir pancake ingredients until well blended.
- Pour batter by slightly less than 1/4 cupfuls onto hot griddle (grease griddle if necessary). Cook until edges are dry. Turn; cook until golden brown. Serve with syrup.
Nutrition Facts : Calories 158.7, Fat 5.5, SaturatedFat 1.7, Cholesterol 25.1, Sodium 202.8, Carbohydrate 25.1, Fiber 0.7, Sugar 14.2, Protein 2.8
BISQUICK PUMPKIN PANCAKES RECIPE - (3.8/5)
Provided by á-4174
Number Of Ingredients 10
Steps:
- 1 In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger. 2 Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat. 3 For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.
MAKE-AHEAD PUMPKIN-CREAM CHEESE PANCAKE BAKE
Ideally suited for a special-occasion brunch, this indulgent pumpkin pancake bake is easy to make ahead of time.
Provided by Annalise Sandberg
Categories Breakfast
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- In large bowl, mix Bisquick™ mix and 1 teaspoon pumpkin pie spice. In medium bowl, mix 2/3 cup milk, 2 eggs, pumpkin and 1 teaspoon vanilla. Add to dry ingredients in large bowl, and stir until just combined.
- Heat skillet over medium heat; grease if necessary. Pour batter by 1/3 cupfuls into skillet. Cook until edges appear dry, about 2 minutes, then turn and cook 1 minute. Repeat with remaining batter; let pancakes cool completely.
- Grease 13x9-inch (3-quart) baking dish with butter or cooking spray. Spread each pancake with cream cheese, then cut in half and place cut side down into baking dish.
- In large bowl, beat 6 eggs, 1 1/2 cups milk, the cream, granulated sugar and 1 tablespoon vanilla. Pour over pancakes. Cover with plastic wrap; refrigerate at least 2 hours but no longer than 8 hours.
- Heat oven to 350°F. Remove baking dish from refrigerator.
- In small bowl, mix flour, brown sugar and 1/2 teaspoon pumpkin pie spice. Cut in butter with pastry blender until the size of small peas. Sprinkle on top of pancakes in baking dish.
- Bake about 1 hour or until topping is golden and filling is set. If topping browns too quickly, cover with foil.
- Let stand 15 minutes before serving.
Nutrition Facts : Calories 540, Carbohydrate 50 g, Cholesterol 255 mg, Fat 4 1/2, Fiber 0 g, Protein 13 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 25 g, TransFat 1 g
SIMPLE BISQUICK PANCAKES
Make and share this Simple Bisquick Pancakes recipe from Food.com.
Provided by Msobremesana
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- mix all ingredients in bowl.
- pour 1/3 cup of mix onto hot greased/non stick skillet.
- turn once when top side fully bubbles.
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