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Candied Ginger Pumpkin Pancakes

candied ginger pumpkin pancakes
Candied Ginger Pumpkin Pancakes
  • Prep 30 min
  • Total 30 min
  • Servings 16
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Wake up sleepy heads with warm spicy pumpkin pancakes! Pass the warm syrup please. ...MORE + LESS -

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

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  • 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

  • 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.
  • Substitution No pumpkin pie spice? Use 1 teaspoon ground cinnamon and 1/2 teaspoon each of ground nutmeg and ground ginger.

Nutrition Information

Nutrition Facts

Serving Size: 16
Calories
110
% Daily Value
Total Fat
4.5
Saturated Fat
1
Trans Fat
0.5
Cholesterol
30
Sodium
210
Dietary Fiber
1
Sugars
2
Protein
3
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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