Pumpkin Puff Pancakes
Pumpkin Puff Pancakes recipe
Yield
12 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| ½ | cup |
pumpkin
cooked, canned is easier |
|
| 1 ¾ | cups |
biscuit baking mix (bisquick)
|
*
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
ginger
|
|
| ¼ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 118 | ml |
pumpkin
cooked, canned is easier |
|
| 414 | ml |
biscuit baking mix (bisquick)
|
*
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
ginger
|
|
| 59 | ml |
vegetable oil
|
|
Directions
Beat eggs in a small mixer bowl on high speed for 5 minutes or until thick and lemon-colored.
Stir in remaining ingredients.
Pour batter by Tbsps. onto medium-hot griddle.
Bake until puffed and bubbles begin to break.
Turn and bake other side until golden brown.
Makes about five dozen 2 inch pancakes.
