Good Morning Pumpkin Pancakes
Quick, easy and tasty pancakes are perfect for breakfast.
Yield
4 servingsPrep
5 minCook
20 minReady
25 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
biscuit baking mix (bisquick)
|
*
|
| 2 | tablespoons |
brown sugar
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
allspice
|
|
| 1 ½ | cups |
evaporated milk
|
|
| 1 | cup |
canned pumpkin purée
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
biscuit baking mix (bisquick)
|
*
|
| 3E+1 | ml |
brown sugar
|
|
| 1E+1 | ml |
cinnamon
|
|
| 5 | ml |
allspice
|
|
| 355 | ml |
evaporated milk
|
|
| 237 | ml |
canned pumpkin purée
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
Directions
In large mixing bowl, combine bisquick, sugar, cinnamon and allspice.
Add evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth.
For each pancake, pour ¼ to ½ cup batter (depending on size you want) omto heated, lightly greased griddle.
Cook until top is bubbly and edges are dry.
Turn pancakes, cook until golden.
Keep warm. Serve with syrup or honey.
