Pumpkin Pancakes Recipe 🎃
Cook Time: 25 minutes
Prep Time: 10 minutes
Total Time: 35 minutes
Servings: Approximately 16 pancakes
Description:
Indulge in the delightful flavors of fall with these scrumptious Pumpkin Pancakes. Perfect for breakfast or brunch, these fluffy pancakes are infused with warm spices and pumpkin goodness, making them a seasonal favorite that’s sure to please everyone at the table.
Ingredients:
- 2 cups Bisquick baking mix
- 2 tablespoons light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon allspice
- 1 1/2 cups evaporated milk
- 1/2 cup pumpkin puree
- 2 eggs
- 2 teaspoons vanilla extract
Instructions:
-
Mix Dry Ingredients: In a large mixing bowl, combine the Bisquick baking mix, light brown sugar, ground cinnamon, and allspice. Stir until well incorporated.
-
Add Wet Ingredients: To the dry ingredients, add the evaporated milk, pumpkin puree, eggs, and vanilla extract. Mix everything together until a smooth batter forms.
-
Cook Pancakes: Heat a griddle or non-stick skillet over medium heat and lightly grease with cooking spray or butter. Pour the pancake batter onto the griddle in 1/4 to 1/2 cup portions, depending on your preferred pancake size.
-
Cook Until Bubbly: Allow the pancakes to cook until bubbles form on the surface and the edges start to look dry, usually about 2-3 minutes.
-
Flip and Cook Through: Carefully flip the pancakes using a spatula, and cook the other side until golden brown and cooked through, approximately 1-2 minutes more.
-
Keep Warm: As you cook the pancakes, you can keep them warm by placing them on a baking sheet in a low temperature oven (around 200°F or 95°C).
-
Serve: Once all the pancakes are cooked, serve them warm with your favorite toppings such as maple syrup, honey, or whipped cream. Enjoy the delightful taste of autumn in every fluffy bite!
Nutritional Information (per pancake):
- Calories: 129.3
- Fat: 6.4g
- Saturated Fat: 2.1g
- Cholesterol: 33.6mg
- Sodium: 226.1mg
- Carbohydrates: 14.2g
- Fiber: 0.5g
- Sugar: 3.5g
- Protein: 3.6g
Recipe Notes:
- These Pumpkin Pancakes are perfect for a cozy breakfast or brunch, especially during the fall and winter months.
- Feel free to customize the spices to your liking. You can add a pinch of nutmeg or ginger for extra warmth and flavor.
- If you prefer, you can substitute the evaporated milk with regular milk or a milk alternative like almond milk.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days, or frozen for longer storage. Simply reheat in the toaster or microwave before serving.
So why wait? Whip up a batch of these Pumpkin Pancakes and treat yourself to a taste of the season! 🥞🍁
