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–+ servings
A stack of pumpkin pancakes with Bisquick is topped with butter, pecans, and a syrup drizzle on a plate.
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5 from 2 votes

Bisquick Pumpkin Pancakes Recipe

Pumpkin pancakes with Bisquick are easy to make for breakfast or dessert in the Fall. Just 5 ingredients to pancakes with pumpkin puree.
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: bisquick, pancakes, pumpkin
Servings: 12
Author: Justine

Equipment

  • 1 pan
  • 1 Bowl

Ingredients

  • 2 cup Bisquick
  • 15 oz pumpkin
  • 1 large egg
  • 1 cup milk
  • 1 tsp vanilla
  • 1 tbsp pumpkin pie spice

Instructions

  • In a large bowl, combine Bisquick, pumpkin puree, egg and milk. Mix until you have a smooth batter. Add vanilla and pumpkin pie spice.  Stir well. Once the skillet or electric griddle is warm, carefully ladle pumpkin batter creating the preferred size of pancakes.
  • (I used an ice cream scoop to measure mine).  After 3-4 minutes, flip the pancakes and continue to cook for another 3-4 minutes (or until golden and cooked to your preference). Remove from the griddle and top with butter, syrup and/or pecans.

Video

Nutrition

Serving: 1oz | Calories: 115kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 269mg | Potassium: 192mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3072IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg