Bisquick Pumpkin Puff Pancakes

Total Time
15mins
Prep 15 mins
Cook 0 mins

For Thanksgiving Day or Christmas Day brunch.

Ingredients Nutrition

Directions

  1. Beat eggs in small mixer bowl on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients.
  2. Pour batter by tablespoonfuls onto MEDIUM-HOT un-greased griddle.
  3. 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.
  4. 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.
  5. Betty Crocker’s Bisquick Cookboook.

Reviews

(2)
Most Helpful

Awesome!! I added a pinch of clove too! Thanks for the recipe!

932ninja October 19, 2013

My husband, who is known for his picky eating, really loved this recipe and so did I. I made a double batch with one 15oz can pumpkin, left out the sugar, but sprinkled each pancake with a sugar cinnamon mixture. I also made the rum syrup which was perfect with the pumpkin flavor. The left over pancakes will be frozen to enjoy at a later time. I served the pancakes with chicken and cheese smoked sausages and it was complete. By the way, I also made regular sized pancakes, not the tiny 2" ones. I just didn't see the point in taking that much time to cook them. Again, they were great and I'll definitely be making them again and again. Thanks.

pinkgrandmatess February 21, 2011

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