Spicy Pumpkin Pancakes- Bisquick

Misti_Country_Girl's Note:

October 2000 Issue Betty Crocker Bisquick Mini-Cookbook

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 18

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:

1. Heat syrup and margarine until margarine is melted; remove from heat. Stir in pecans; Keep warm.
2. Stir pancake ingredients until well blended.
3. 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.

Reviews

[Chef #983870]

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!

[FLhazel]

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.

[Amy1972]

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!