Total Time
Prep 10 mins
Cook 10 mins

October 2000 Issue Betty Crocker Bisquick Mini-Cookbook

Ingredients Nutrition


  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.
Most Helpful

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.

FLhazel October 13, 2010

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!

chagn517 August 20, 2011

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!

BetterOffBread March 21, 2007