Bisquick Pumpkin Puff Pancakes Recipes

BISQUICK PUMPKIN PANCAKES RECIPE - (3.8/5)

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).

MAKE-AHEAD PUMPKIN-CREAM CHEESE PANCAKE BAKE

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.

GERMAN PUFF PANCAKES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside.
• Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
• Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.

BISQUICK PUMPKIN PUFF PANCAKES

Steps:

• Beat eggs in small mixer bowl on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients.
• Pour batter by tablespoonfuls onto MEDIUM-HOT un-greased griddle.
• Bake until puffed and bubbles begin to break. Turn and bake other side until golden brown. About 5 dozen 2-inch pancakes. Serve with sausages and rum flavored syrup.
• MAPLE RUM FLAVORED SYRUP: Heat 1 cup maple flavored syrup and tablespoon butter or margarine. Remove from heat; stir in 1/2 teaspoon rum flavoring. Serve warm. About 1 cup.
• Betty Crocker's Bisquick Cookboook.

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.

BISQUICK PUMPKIN PANCAKES

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!

BISQUICK PUMPKIN BREAD

Steps:

• Heat oven to 350 degrees.
• Generously grease bottom of 9x5 loaf pan.
• Stir all ingredients except raisins in pan with fork until moistened; beat vigorously 1 minute.
• Stir in raisins.
• Bake until toothpick inserted in center comes out clean, 45 to 55 minutes.
• Cool 5 minutes.
• Run knife or metal spatula around sides of loaf to loosen; remove from pan.
• (If loaf sticks to pan, press gently on sides of loaf with knife or metal spatula.).