Pumpkin Pancakes
2014-10-02- Course: Breads & Rolls, Main Dishes
- Yield : 15 (4 inch pancakes)
- Servings : 15 servings
- Prep Time : 30m
- Cook Time : 5m
- Ready In : 35m
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Happy Halloween!!! Giant pumpkins can be grown for competitions, with some weighing over 1000 pounds! In 2010, the world record was 1810 pounds! That’s huge according to sciencekids.com! As a food, pumpkin can be baked, roasted, steamed or boiled or made into pancakes! You can make scratch pancakes for this recipe..but starting with a store bought mix helps save time. This is kinda like Pumpkin Pie in a Pancake.
Ingredients
- 2 cups Bisquick mix
- 2 teaspoon baking powder
- 2 tablespoon vegetable oil
- 1 teaspoon vanilla
- 2 tablespoon sugar
- 1 cup milk
- 2 eggs
- 6 tablespoon pumpkin puree or fresh pumpkin
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/8 teaspoon clove
- 1/2 teaspoon salt
Directions
Step 1
Cream eggs, oil, vanilla and sugar.
Step 2
Combine the dry ingredients and the spices.
Step 3
Mix the creamed and dry ingredients and stir until blended. Do not over beat; let the batter sit for 10 minutes before cooking.
Step 4
Oil or butter your griddle, heating the griddle to 300 degrees.
Step 5
Pour slightly less then 1/4 cup onto the hot griddle.
Step 6
Cook until the edges are dry; turn and cook until golden.
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