Bisquick Pumpkin Pancakes
Servings: 14 pancakes
Equipment
Ingredients
- 2 cups Bisquick Original Pancake & Baking Mix
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1-½ teaspoons 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 350°F or medium 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).
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.
