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 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.
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
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.
PUMPKIN PANCAKES
These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
Provided by Anonymous
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g
HALLOWEEN PUMPKIN PANCAKES
Perfect for the little ghouls in your life, we created our Halloween-inspired pumpkin pancakes using Bisquick and canned pumpkin.
Provided by Stephanie Wise
Categories Breakfast
Time 25m
Yield 6
Number Of Ingredients 15
Steps:
- In 1-quart saucepan, heat Syrup ingredients to boiling, stirring constantly, slowly adding enough black food color to completely color the mixture black. Stir constantly while boiling a few more minutes until mixture thickens. Remove from heat; set aside.
- In large bowl, stir together Pancake ingredients until well combined. Spoon batter onto hot greased griddle; cook until golden, 2 to 3 minutes each side.
- Transfer to serving plates; top with syrup, and serve warm.
Nutrition Facts : 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
PANCAKES, BEST EVER, BISQUICK
I came up with this variation of basic Bisquick pancakes, which I think are the best. At least, I've never tasted any better, except perhaps for some awesome sourdough pancakes I had in San Simeon, CA., on the Hearst Property.
Provided by personalchef
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the basic Bisquick pancake batter, according to package directions.(1-1/4 C Milk, 2 eggs.).
- Add remaining ingredients, through sour cream. This will make a thinner than usual batter.
- Scoop batter out using a 1/2 cup measuring cup.
- Lift pan to thin batter even more. (These aren't crepes, but use the same general idea).
- Cook till bubbly on one side, then flip and cook other side.
- Lay 4 to a serving, drizzle with melted butter and syrup.
- (Updated 1/27/10 to reflect changes recommended by Dazy.).
PUMPKIN PANCAKES WITH NUTMEG WHIPPED CREAM
We make this every year for Halloween dinner. It would also be good for Thanksgiving morning breakfast and the whipped cream would be great on pumpkin pie.
Provided by RUCIFEY
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and vegetable oil. Combine the two mixtures, stirring just until all ingredients are moistened.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
- Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.
Nutrition Facts : Calories 747.9 calories, Carbohydrate 81.3 g, Cholesterol 180.6 mg, Fat 41.4 g, Fiber 1.1 g, Protein 14.1 g, SaturatedFat 17.7 g, Sodium 1218.5 mg, Sugar 18.9 g
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