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BRUNCH
& BREAKFAST MAIN DISHES:
Pumpkin Pancakes
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Pumpkin
Pancakes |
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Hot pumpkin
pancakes on a crisp, fall morning...
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2
cups |
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Bisquick baking mix |
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2
Tbs |
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light brown sugar, packed |
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2
tsp |
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cinnamon |
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1
tsp |
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allspice |
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12
oz |
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evaporated milk |
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½
cup |
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canned pumpkin |
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2
Tbs |
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vegetable oil |
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2
large |
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eggs |
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1
tsp |
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vanilla |
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1 |
Coat a
griddle with cooking spray and heat. |
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2 |
Combine
bisquick, sugar, cinnamon and allspice in a
large mixing bowl. Add evaporated milk, pumpkin,
oil, eggs and vanilla. Beat until smooth. |
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3 |
Pour the
batter by Tablespoons onto the griddle. Cook
until the tops are bubbly and the edges dry.
Turn. Cook until bottoms are golden. |
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4 |
Serve with
butter and warm maple syrup. |
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Servings: 16
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PRINT this Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper- would
make it again. "I made these on the morning of Halloween
as a special treat. The gang loved 'em!"
-Greenwich, CT
***Hey,
this one's a keeper- would
make it again. "I make this
when I'm having company over for brunch - its very easy and always well
liked by both adults and kids."
-San Diego, CA
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