Pumpkin Pancakes
The greatest fall pancake recipe ever!
Ingredients
- 2 cups Bisquick baking mix
- 2 tablespoons packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 12 ounces evaporated milk
- ½ cup canned (unsweetened) pure pumpkin
- 2 tablespoons vegetable or canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Coat a griddle or large skillet with cooking spray and heat to medium.
- In a large bowl, combine the baking mix, sugar, cinnamon and allspice. Add the evaporated milk, pumpkin, oil, eggs and vanilla. Beat until smooth.
- Pour the batter by tablespoons onto the griddle. Cook until the tops are bubbly and the edges dry. Turn. Cook until bottoms are golden.
- Serve with butter and warm maple syrup.
Nutrition
Serving: 1servingCalories: 257kcalCarbohydrates: 29gProtein: 7gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 59mgSodium: 448mgPotassium: 237mgFiber: 1gSugar: 12gVitamin A: 2556IUVitamin C: 2mgCalcium: 185mgIron: 1mg
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