Bisquick Pumpkin Pancakes

4.80 from 24 votes

These easy Bisquick pumpkin pancakes are made with pancake mix, pumpkin purée, and pumpkin pie spice for the perfect fall breakfast.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: Bisquick, breakfast, pumpkin

Servings: pancakes

Calories: 102kcal

Author: Kelsey Smith

Equipment

Ingredients

2 cups Bisquick Original Pancake & Baking Mix
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 large egg
½ cup pumpkin purée
1 teaspoon vanilla extract
1-¼ cup milk any type of milk

Instructions

Mix the Bisquick, sugar, baking powder, cinnamon, and pumpkin pie spice in a large mixing bowl until well blended.
Add the egg, pumpkin purée, vanilla extract, and milk, mixing until just combined. Allow the batter to sit for 10 minutes to thicken. Meanwhile, preheat your pancake griddle to 375°F or medium-high heat.
Coat the hot griddle with cooking spray or butter. Pour ¼ cup of batter onto the pan. Cook until bubbles form on the edges of the pancakes. Flip and cook until golden on both sides, about 2 to 3 minutes on each side.
Serve with butter, maple syrup, and powdered sugar (optional).

Video

Notes

Tip: "Just combined" means to stop mixing as soon as you can no longer see white flour in the mixture.

Storage: Allow pancakes to cool to room temperature. Pancakes can be stored in an airtight container in the refrigerator for about 2 to 3 days. Store pancakes in a food storage bag or storage container.

Reheating: To reheat, microwave a short stack in 20-second intervals or pop single pancakes into the toaster on low heat.

Nutrition