Pumpkin Pancakes

Yield: 6 to 8 servings

Prep Time: 15 min

Cook Time: 20 min

Pumpkin Pancakes


2 cups Bisquick or other baking mix
2 Tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice
12-ounces evaporated milk
1/2 cup canned (unsweetened) pure pumpkin
2 Tablespoons vegetable or canola oil
2 large eggs
1 teaspoon vanilla extract


1. Coat a griddle or large skillet with cooking spray and heat to medium.

2. Combine baking mix, sugar, cinnamon and allspice in a large mixing bowl. Add evaporated milk, pumpkin, oil, eggs and vanilla. Beat until smooth.

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.

4. Serve with butter and warm maple syrup.


*If you don't have evaporated milk on hand, use buttermilk instead and add 1 teaspoon of sugar.

Source: RecipeGirl.com

2 Responses to “Pumpkin Pancakes”

  1. postedSep 30, 2011 5:12 AM

    I wanted to make these last night but realized I didn’t have evaporated milk. I made a quick subsitution of homemade buttermilk (milk and vinegar) and added a little bit more sugar. They were a huge HIT! The family loved these and insists that I don’t lose this recipe. Thanks for an easy, delicious recipe!

    • postedSep 30, 2011 8:58 AM

      Great to hear that the buttermilk works too- thank you!

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