Pumpkin Pancakes

These are so fun- and pureed pumpkin is a great, healthy addition to your breakfast. Berries and chocolate chips would work for making faces as well.  There is an ongoing debate in our house about real maple syrup vs. imitation maple syrup.  My husband and son insist on real maple syrup.  I prefer fake- the sweeter the better.  It’s possibly the only ingredient I use where I prefer the fake stuff.  Maybe it’s my 80’s childhood?

  • 2 C. Bisquick
  • 1/2 C. pureed pumpkin (not pumpkin pie filling)
  • 3/4 C. milk
  • 2 eggs
  • 1 t. vanilla
  • 1 t. cinnamon
  • 1/2 t. ginger
  • 1/4 t. nutmeg
  • 1 pinch clove
  • raisins, blueberries, or chocolate chips
  • butter for frying

Heat a nonstick skillet on medium heat.  Combine the Bisquick, pumpkin, milk, eggs, vanilla, and spices until fairly smooth.  Melt a pat of butter in the pan.  When the butter foams, pour the batter into the pan.  These pancakes were about 4 inches wide, which is about 1/4 C. of batter.  Use a butter knife to draw the batter into a pumpkin shape. Drop the raisins in to the batter to create faces. Cook for about three minutes per side, or until golden brown. Serve with the syrup of you choice.


About swellkid recipes

I am a mother of two children, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Holidays and Special Occasions, Vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

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