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Spicy Pumpkin Pancakes

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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( 98 Ratings)

98 Ratings

5 Stars 62%

4 Stars 21%

3 Stars 10%

2 Stars

1 Stars

Member Reviews ( 13 )

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Prep Time 15 min
Total Time 15 min
Servings 6

Ingredients

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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Directions

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.

EXPERT TIPS

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.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 570
Calories from Fat: 220),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 6g, 6% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 80mg; 80%;
Sodium: 660mg; 660%;
Total Carbohydrate: 79g; 79%
(Dietary Fiber 2g 2% Sugars 31g 31% ),
Protein: 8g; 8%

% Daily Value*:

Vitamin A: 45%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 10%;

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.

REVIEWS & COMMENTS

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1 - 3 of 13 Reviews View All

Posted 2/10/2013 10:07:55 AM REPORT ABUSE green77mom said:

Rating:

found this today cuz i was in the mood for pumpkin pancakes. was easy to make and i substituted spiced apple cider forcthe milk for my husband who cant have a lot of milk products. so good!

This reply was: Helpful Inspiring

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