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Spiderweb Pumpkin Pancakes

Prep 60 min
Total 60 min
Servings 8

Treat your family to a hearty fall breakfast anytime. They'll love the spicy, sweet hint of pumpkin in these pancakes, baked using Gold Medal® all-purpose flour. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 10, 2014

Make with

Gold Medal Flour

Ingredients

eggs, slightly beaten

1/4

cup sugar

3/4

cup milk

1/4

cup vegetable oil

teaspoon vanilla

can (15 oz) pumpkin (not pumpkin pie mix)

cups Gold Medal™ all-purpose flour

teaspoons baking powder

teaspoon ground cinnamon

cup maple-flavored syrup

Steps

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1

In large bowl, mix eggs, sugar, milk, oil and vanilla until well blended. Stir in remaining ingredients except syrup just until mixed.
2

Line 1-quart pitcher or bowl with gallon-size resealable food-storage plastic bag. Pour batter into bag; seal bag, pressing out air.
3

Heat large nonstick electric griddle to 375°F or heat 12-inch nonstick skillet over medium heat.
4

Grease hot griddle with oil. Cut 1/4-inch hole in one bottom corner of bag. For each pancake, gently squeeze bag to pipe about 2 tablespoons batter onto hot griddle in 4-inch spider web shape. Cook 1 to 2 minutes or until pancakes are puffed and dry around edges. Turn pancakes; cook about 1 minute longer or until other side is golden brown. Serve with syrup.