Spicy Pumpkin Pancakes- Bisquick
"October 2000 Issue Betty Crocker Bisquick Mini-Cookbook"
photo by Susan C.
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
18
ingredients
-
Maple Pecan Syrup
- 1 cup maple syrup
- 1 tablespoon butter
- 1⁄4 cup pecans, chopped
-
Pancakes
- 2 1⁄3 cups Bisquick
- 1⁄3 cup canned pumpkin (Not Pumpkin Pie Mix)
- 1 1⁄4 cups milk
- 2 tablespoons sugar
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground ginger
- 2 eggs
directions
- 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.
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Reviews
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This was really good with some easy modifications. I wanted a more definitive pumpkin flavor so I doubled the amount of pumpkin and decreased the milk. I also used pumpkin pie spice and since I had doubled the pumpkin I doubled that as well. Came out very nicely. -
We really like this recipe! Made a few changes: doubled pumpkin to 1 cup; used 2 1/2 Tbsp brown sugar instead of white; doubled spices; used little bit of real butter in skillet; used skillet at medium/med-low because they were browning too fast before insides cooked. Kids each ate 4 pancakes! (Made about 16 or so.) Thanks for the recipe!
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I had little time and extra homemade bisquick mix so I made a double batch of these. Very good and comparable to our favorite Copycat recipe for pumpkin pancakes. Thanks for posting this much quicker version! -
Increased and toasted pecans, used brown sugar instead of white, doubled the pumpkin and spices (used pumpkin pie spice). These were absolutely delicious. So glad I read the reviews first ;-) -
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I made a few tweaks to increase the taste and the richness as well as the calories in this recipe. For the syrup recipe I toasted the pecans in a skillet with only a tbsp of real butter and a good sprinkle of pumpkin pie spice. I stirred these constantly until the pecans were a nice caramel color and then set them aside until I finished the batter. I NEVER use margarine! Our bodies don't know how to process the "partially hydrogenated vegetable oil found in all margarine. The tweaks on the batter were, first of all, I used evaporated milk instead of 2% cuz it's richer. Then I used 2 Tbsp of Kayro syrup instead of sugar cuz there was NO SUGAR in the house! (necessity is the mother of invention, right?) I doubled the spices also. Then I added a tsp. of vanilla and a tsp of almond flavoring a tsp of pumpkin pie spice, 1/2 tsp ground cloves and 1/2 tsp allspice. Then I made pecan waffles and topped them with warm maple syrup and whipped cream sprinkled with pumpkin pie spice! These were so fantastic! Thanks for the base recipe and everybody's great recipe tweaks! There are some imaginative, creative people on this site! I love it!
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Tweaks
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The pancakes we're just okay for me. They were a little dry, and not quite enough pumpkin for me. I have a great recipe for pumpkin pancakes from 'eat this much' that are even low carb, and they taste so much better! These were fine for a relatively quick dinner, but not as satisfying as the other recipe. -
We really like this recipe! Made a few changes: doubled pumpkin to 1 cup; used 2 1/2 Tbsp brown sugar instead of white; doubled spices; used little bit of real butter in skillet; used skillet at medium/med-low because they were browning too fast before insides cooked. Kids each ate 4 pancakes! (Made about 16 or so.) Thanks for the recipe!
RECIPE SUBMITTED BY
There is not much to say about me. I am a mother of 6 yr old girl, Austin. I enjoy cooking and anything that involves creativity. I especially like zaar for the endless possibilities!! It is my number 1 source for recipes.
