Pumpkin Pie Pancakes

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Pumpkin Pie Pancakes
  • Prep 15 min
  • Total 15 min
  • Servings 14
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Canned pumpkin, allspice and cinnamon bring the flavor of fall to the breakfast table in our pumpkin pie pancakes that are ready in just 15 minutes.
By Paula Jones
Updated Jan 12, 2015


  • 1 egg, beaten
  • 1 1/4 cups fat-free (skim) milk
  • 2 cups Bisquick Heart Smart® 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    These pancakes are also wonderful topped with crushed pecans.
  • tip 2
    While cooking pancakes, stack and keep in a warm oven until you have desired amount of pancakes cooked.


Nutrition Facts are not available for this recipe
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