Skip to Content
FR
Menu

Candied Ginger Pumpkin Pancakes

  • Save Recipe
  • Prep 30 min
  • Total 30 min
  • Servings 16
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Wake up sleepy heads with warm spicy pumpkin pancakes! Pass the warm syrup please.
Created May 23, 2018
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 2 cups Original Bisquick™ mix
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 cups buttermilk
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 2 eggs
  • 1/4 cup toasted pecan halves, finely chopped
  • 1 tablespoon finely chopped crystallized ginger
  • Pecan halves, if desired
  • Butter, if desired
  • Maple-flavoured syrup, if desired

Steps

  •  
    1
    In large bowl, stir Bisquick™ mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
  •  
    2
    Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
  •  
    3
    For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.

Expert Tips

  • Tip 1
    How-To To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
  • Tip 2
    Substitution No pumpkin pie spice? Use 1 teaspoon ground cinnamon and 1/2 teaspoon each of ground nutmeg and ground ginger.

Nutrition Information

110 Calories, 4.5g Total Fat, 3g Protein, 14g Total Carbs, 2g Sugars

Nutrition Facts

Serving Size: 16
Calories
110
Total Fat
4.5g
Saturated Fat
1g
Trans Fat
0.5g
Cholesterol
30mg
Sodium
210mg
Total Carbs
14g
Dietary Fiber
1g
Sugars
2g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved