When I make these pancakes, my daughter says, “it’s like tasting fall in my mouth.” If you’re into any form of pumpkin, having an easy pumpkin pancake recipe in your repertoire is a must. This version is my go-to because I like fast breakfast foods, and the Bisquick element makes everything that much more speedy.
Here’s all you need:
- 2 eggs
- 1 ¾ cup Bisquick (I use the low fat version)
- 1 cup milk
- !/2 cup pumpkin
- ¼ cup salad oil (I use canola, but any vegetable oil will do)
- 2 Tablespoon sugar
- ½ teaspoon each – cinnamon, nutmeg, ginger (if you’re not a huge ginger fan, you can reduce that spice to ¼ tsp, but I don’t!!)
- Toppings of your choice - syrup, chocolate chips, nuts, craisins, whipped cream - go crazy!
The biggest “trick” of this recipe (or really any great pancake recipe) is what you do with the eggs. The key is to take your eggs and blend them so they are light and fluffy.
I put them in my mixer and let it go for 3-5 minutes. The color will resemble lemons.
While your eggs are mixing, stir together the dry ingredients.
When the eggs are nice and light, stir in the remaining ingredients.
Use a whisk to get rid of the lumps.
Preheat your griddle or skillet and confirm it is hot by dripping a bit of water, which should sputter on top. I pour small pancakes because my kids like to dip in syrup.
They will be a nice toasty, orange color.
Mmmm. Fall in the mouth indeed! Top as desired.
I make all of the batter and freeze leftovers for a quick microwave zap on weekdays! (30 second per side)