|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These pumpkin pancakes are a cinch to prepare because they start with a ready-made baking mix. A popular brand to use is Bisquick, but you can use any brand you prefer.
With just a few simple ingredients of eggs, milk, and pumpkin puree, you will end up with pancakes perfect for fall. You can use canned puree, but if you are really adventurous, you can always make your own pumpkin puree from scratch.
Kids will love helping you make this recipe by adding the ingredients together and mixing the batter. Just be sure that they don't over whisk the batter if you want your pancakes to be light and fluffy.
Gather the ingredients. Preheat an electric griddle to 375 F or heat a large frying pan over medium-high heat. Lightly grease if needed.
Whisk together the baking mix, eggs, milk, pumpkin, sugar, cinnamon, and nutmeg until well-combined. Do not overmix. Let the batter rest for 10 minutes.
Turn the griddle down to 350 F or the burner down to medium heat. Ladle 1/4-cupfuls of the batter onto the griddle. Cook until the edges of the pancakes start to set and bubbles start to form on the surface of the pancakes.
Flip. Cook another 1 to 3 minutes until pancakes are golden brown on the other side. Repeat with the remaining batter.
Serve immediately topped with butter, maple syrup, and shelled pumpkin seeds (if using).
- If you want extra fluffy pancakes, substitute 1/4 of seltzer water for 1/4 cup of the milk.
- To take these pancakes into dessert territory, add a sprinkling of mini chocolate chips. Add right after adding the batter to the griddle.
- For toppings, you can be really creative here. Keep it simple with just maple syrup and butter for a classic flavor or add a sprinkle of shelled pumpkin seeds for a bit of crunch. A sprinkle of cinnamon and cooked apples can transform this easy recipe into something really gourmet, so don't be afraid to try different toppings to suit your family's tastes.
- Don't forget to preheat your griddle to the right temperature.
- If your pan isn't high-quality nonstick, lightly grease before adding pancakes.
- Use a measuring cup to make uniform-sized pancakes.
- Flip them at the right time—when you see that the top of your pancake is mostly bubbles and some of them are starting to pop, then it's time to turn them over.
- Give that spatula a frequent wipe as you are flipping. A messy spatula becomes sticky and doesn't slide easily under pancakes.
- Consider making a double batch—they go fast and pancakes are great reheated the next day.