Spiderweb Pumpkin Pancakes

Name: Spiderweb Pumpkin Pancakes
Prep time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 2 eggs, slightly beaten; 1/4 cup sugar; 3/4 cup milk; 1/4 cup vegetable oil; 1 teaspoon vanilla; 1 can (15 oz) pumpkin (not pumpkin pie mix); 2 cups Gold Medal™ all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1 cup maple-flavored syrup

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Kitchen Tested

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.

By Betty Crocker Kitchens

Updated September 10, 2014

Make With

Gold Medal Flour

Ingredients

2 eggs, slightly beaten
1/4 cup sugar
3/4 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup maple-flavored syrup

Steps

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.