Candied Ginger Pumpkin Pancakes

Wake up sleepy heads with warm spicy pumpkin pancakes! Pass the warm syrup please.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 16

2
cups Original Bisquick™ mix
2
teaspoons pumpkin pie spice
1 1/2
cups buttermilk
1
cup canned pumpkin (not pumpkin pie mix)
2
eggs
1/4
cup toasted pecan halves, finely chopped
1
tablespoon finely chopped crystallized ginger
Pecan halves, if desired
Butter, if desired
Maple-flavored syrup, if desired

  • 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.

Expert Tips

To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.

No pumpkin pie spice? Use 1 teaspoon ground cinnamon and 1/2 teaspoon each of ground nutmeg and ground ginger.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pancake
Calories
110
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1g,
1%
Trans Fat
1/2g
1/2%
),
Cholesterol
30mg
30%;
Sodium
210mg
210%;
Total Carbohydrate
14g
14%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
0%;
Calcium
6%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.