Pumpkin Pie Pancakes

Pumpkin Pie Pancakes

Blogger Paula Jones from Bell'alimento shows that Pumpkin Pie is not just for dessert anymore with this Pumpkin Pie Pancakes recipe certain to make any fall breakfast complete.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

14

pancakes

1
egg, beaten
1 1/4
cups fat-free (skim) milk
2
cups Bisquick Heart SmartĀ® mix
1/2
cup canned pumpkin (not pumpkin pie mix)
1
teaspoon ground cinnamon
1/2
teaspoon ground allspice
Real maple syrup, if desired
  1. Into medium-large bowl, mix all ingredients except syrup until smooth. Batter will be thick.
  2. Spray griddle with cooking spray; heat over medium-high heat. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until bubbles form around edges. Turn pancakes; cook about 3 minutes or until golden brown on bottom.
  3. Serve pancakes with maple syrup.
Makes 14 pancakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
These pancakes are also wonderful topped with crushed pecans.
While cooking pancakes, stack and keep in a warm oven until you have desired amount of pancakes cooked.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.