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Spicy Pumpkin Pancakes

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Spicy Pumpkin Pancakes
  • Prep 15 min
  • Total 15 min
  • Servings 6
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Pancakes make breakfast fun! Enjoy a fun fall breakfast with pancakes flavored with a touch of pumpkin and a hint of spice.
Jul 7, 2016

Ingredients

  • 1 cup (250 mL) maple-flavoured syrup
  • 1 tablespoon (15 mL) butter or margarine
  • 1/4 cup (50 mL) chopped pecans

  • 2 1/3 cups (575 mL) Original Bisquick™ mix
  • 1/3 cup (75 mL) canned pumpkin (not pumpkin pie mix)
  • 1 1/4 cups (300 mL) milk
  • 1/4 cup (50 mL) vegetable oil
  • 2 tablespoons (15 mL) sugar
  • 1 teaspoon (5 mL) pumpkin pie spice
  • 2 eggs

Steps

  • 1
    In 1-quart (1 L) saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans.
  • 2
    Heat griddle or skillet over medium heat or to 375°F (190°C). Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients until well blended. For each pancake, pour slightly less than 1/4 cup (50 mL) batter onto hot griddle.
  • 3
    Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

Expert Tips

  • Tip 1
    Substitution: If you don’t have pumpkin pie spice, you can use 1/2 teaspoon (2 mL) ground cinnamon and 1/4 teaspoon (1 mL) each of ground nutmeg and ground ginger instead.
  • Tip 2
    Serve With: Serve with hot apple cider and a small platter of sliced pears and Cheddar cheese.
  • Tip 3
    Special Touch: Add flavour and texture to these seasonal pancakes by stirring about 1/2 cup (125 mL) of chopped pecans or walnuts into the batter.

Nutrition Information

570 Calories, 24 Total Fat, 8 Protein, 79 Total Carbs

Nutrition Facts

Serving Size: 6 servings
Calories
570
Total Fat
24
Sodium
660
Total Carbs
79
Protein
8
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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