Best 3 Bisquick Pumpkin Pancakes Recipes
Bisquick pumpkin pancakes are a delicious and easy-to-make breakfast option that is perfect for fall mornings. Made with Bisquick mix, pumpkin puree, and spices, these pancakes are fluffy, moist, and packed with flavor. They can be served with a variety of toppings, such as butter, syrup, whipped cream, or fruit. Whether you're cooking for a family breakfast or a special occasion brunch, bisquick pumpkin pancakes are sure to be a hit.
Let's cook with our recipes!
BISQUICK PUMPKIN PANCAKES RECIPE - (3.8/5)
Provided by á-4174
Number Of Ingredients 10
Steps:
- 1 In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger. 2 Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat. 3 For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.
SPICY PUMPKIN PANCAKES- BISQUICK
Make and share this Spicy Pumpkin Pancakes- Bisquick recipe from Food.com.
Provided by Misti_Country_Girl
Categories Breakfast
Time 20m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Heat syrup and margarine until margarine is melted; remove from heat. Stir in pecans; Keep warm.
- Stir pancake ingredients until well blended.
- Pour batter by slightly less than 1/4 cupfuls onto hot griddle (grease griddle if necessary). Cook until edges are dry. Turn; cook until golden brown. Serve with syrup.
Nutrition Facts : Calories 158.7, Fat 5.5, SaturatedFat 1.7, Cholesterol 25.1, Sodium 202.8, Carbohydrate 25.1, Fiber 0.7, Sugar 14.2, Protein 2.8
BISQUICK PUMPKIN PUFF PANCAKES
Make and share this Bisquick Pumpkin Puff Pancakes recipe from Food.com.
Provided by Olha7397
Categories Breakfast
Time 15m
Yield 5 doz
Number Of Ingredients 9
Steps:
- Beat eggs in small mixer bowl on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients.
- Pour batter by tablespoonfuls onto MEDIUM-HOT un-greased griddle.
- Bake until puffed and bubbles begin to break. Turn and bake other side until golden brown. About 5 dozen 2-inch pancakes. Serve with sausages and rum flavored syrup.
- MAPLE RUM FLAVORED SYRUP: Heat 1 cup maple flavored syrup and tablespoon butter or margarine. Remove from heat; stir in 1/2 teaspoon rum flavoring. Serve warm. About 1 cup.
- Betty Crocker's Bisquick Cookboook.
Tips:
- Make sure your Bisquick mix is fresh. Old Bisquick can lead to flat, dense pancakes.
- Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices, which can overpower the taste of the pancakes.
- Don't overmix the batter. Overmixing can make the pancakes tough.
- Let the batter rest for 5-10 minutes before cooking. This will help the ingredients to fully hydrate and the pancakes will be more tender.
- Cook the pancakes over medium heat. If the heat is too high, the pancakes will burn on the outside before they're cooked through on the inside.
- Flip the pancakes only once. Flipping them too often can make them tough.
- Serve the pancakes immediately with your favorite toppings. Pumpkin pancakes are delicious with butter, syrup, whipped cream, or fruit.
Conclusion:
Bisquick pumpkin pancakes are a quick and easy breakfast or brunch recipe that is perfect for fall. They're fluffy, flavorful, and packed with pumpkin spice. With a few simple tips, you can make the best Bisquick pumpkin pancakes that your family and friends will love.
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