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Recipe

Spicy Pumpkin Pancakes

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Pancakes make breakfast fun! Enjoy a fun fall breakfast with pancakes flavored with a touch of pumpkin and a hint of spice.

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( 97 Ratings)

97 Ratings

5 Stars 63%

4 Stars 22%

3 Stars 10%

2 Stars

1 Stars

Member Reviews ( 12 )

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PREP TIME 15 Min
TOTAL TIME 15 Min
SERVINGS 6

Maple-Pecan Syrup

1: cup maple-flavored syrup

1: tablespoon butter or margarine

1/4: cup chopped pecans

Pancakes

2 1/3: cups Original Bisquick® mix

1/3: cup canned pumpkin (not pumpkin pie mix)

1 1/4: cups milk

1/4: cup vegetable oil

2: tablespoons sugar

1: teaspoon pumpkin pie spice

2: eggs

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1 In 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans.
2 Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
3 Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

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Expert Tips

If you don’t have pumpkin pie spice, you can use 1/2 teaspoon ground cinnamon and 1/4 teaspoon each of ground nutmeg and ground ginger instead.

Serve with hot apple cider and a small platter of sliced pears and Cheddar cheese.

Add flavor and texture to these seasonal pancakes by stirring about 1/2 cup of chopped pecans or walnuts into the batter.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 570

(Calories from Fat 220),

Total Fat 24g

(Saturated Fat 6g,
Trans Fat 1 1/2g),

Cholesterol 80mg;
Sodium 660mg;
Total Carbohydrate 79g

(Dietary Fiber 2g,
Sugars 31g),

Protein 8g;

Percent Daily Value*:

Exchanges:

3 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
4 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 12 Reviews View All

Posted 10/27/2012 1:52:18 PM REPORT ABUSE Skippymom said:

Rating:

My family loved these pancakes! I used a little more pumpkin than the recipe called for because other recipes I had read used more. I probably used a total of a 1/2 cup of pumpkin instead of a 1/3 cup. I also used Splenda instead of sugar because my husband can not do sugar. They are a new family favorite.

This reply was: Helpful Inspiring

Posted 10/27/2012 12:52:04 PM REPORT ABUSE Crazyrilee said:

Rating:

I combined this recipe (minus the syrup) with this recipe http://www.twopeasandtheirpod.com/pumpkin-cinnamon-streusel-pancakes/ for cinnamon streusel pumpkin pancakes and halfed the recipe as I was only making it for two people. So I followed this recipe but when cooking the pancake I put the streusel then flipped and added more streusel on top. I stacked them so it was melty and amazing between each pancake. Soooo good but best to eat immediately rather than save in fridge. I recommend! And the pumpkin flavor is very slight.

This reply was: Helpful Inspiring