Bisquick Pumpkin Pancakes Recipe 385 Food

BISQUICK PUMPKIN PANCAKES

Steps:

• Lightly grease griddle or skillet with cooking oil. Heat electric griddles to 350°F, or heat skillets over medium-low heat.
• In a medium bowl, mix all ingredients together with a whisk or fork until just blended. There may be some small lumps. Once the pancake mixture starts to bubble, it's ready to cook.
• Depending on the size of pancakes you prefer, use 1/4 to 1/3 cup of batter for each pumpkin spice pancake. Add pancake batter to the hot griddle.
• Cook about 1-2 minutes, until there are bubbles across the top of the pancakes and the edges are dry. Using a pancake turner, turn and cook the other side until the pancake is golden brown.
• Serve immediately with butter and warmed maple syrup.

BISQUICK PUMPKIN PANCAKES

Steps:

• Preheat a griddle to 375 degrees F or heat a pan over medium-high heat
• ​​Into medium-large bowl, mix all ingredients except toppings (baking mix, pumpkin puree, milk, egg, pumpkin pie spice, vanilla extract and sugar) until smooth. Your batter will be on the thicker side, this is good!
• Spray your griddle or pan with cooking spray and pour about 1/4 cup batter onto hot griddle. Spread this out a bit since your batter is thick to ~4" circles. Cook for 3 minutes per side or until golden brown.
• Top with crushed pecans, butter and maple syrup! Enjoy!

QUICK AND EASY PUMPKIN PANCAKES

Steps:

• Gather the ingredients. Preheat an electric griddle to 375 F or heat a large frying pan over medium-high heat. Lightly grease if needed.
• Whisk together the baking mix, eggs, milk, pumpkin, sugar, cinnamon, and nutmeg until well-combined. Do not overmix. Let the batter rest for 10 minutes.
• Turn down the griddle to 350 F or the burner down to medium heat. Ladle 1/4-cupfuls of the batter onto the griddle. Cook until the edges of the pancakes start to set and bubbles start to form on the surface of the pancakes.
• Flip. Cook another 1 to 3 minutes until pancakes are golden brown on the other side. Repeat with the remaining batter.
• Serve immediately topped with butter, maple syrup , and shelled pumpkin seeds (if using).

BISQUICK PUMPKIN BREAD

Steps:

• Heat oven to 350 degrees.
• Generously grease bottom of 9x5 loaf pan.
• Stir all ingredients except raisins in pan with fork until moistened; beat vigorously 1 minute.
• Stir in raisins.
• Bake until toothpick inserted in center comes out clean, 45 to 55 minutes.
• Cool 5 minutes.
• Run knife or metal spatula around sides of loaf to loosen; remove from pan.
• (If loaf sticks to pan, press gently on sides of loaf with knife or metal spatula.).

SIMPLE BISQUICK PANCAKES

Steps:

• mix all ingredients in bowl.
• pour 1/3 cup of mix onto hot greased/non stick skillet.
• turn once when top side fully bubbles.

PUMPKIN PANCAKES

Steps:

• In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

BISQUICK PUMPKIN PUFF PANCAKES

Steps:

• Beat eggs in small mixer bowl on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients.
• Pour batter by tablespoonfuls onto MEDIUM-HOT un-greased griddle.
• Bake until puffed and bubbles begin to break. Turn and bake other side until golden brown. About 5 dozen 2-inch pancakes. Serve with sausages and rum flavored syrup.
• MAPLE RUM FLAVORED SYRUP: Heat 1 cup maple flavored syrup and tablespoon butter or margarine. Remove from heat; stir in 1/2 teaspoon rum flavoring. Serve warm. About 1 cup.
• Betty Crocker's Bisquick Cookboook.

SPICY PUMPKIN PANCAKES- BISQUICK

Steps:

• Heat syrup and margarine until margarine is melted; remove from heat. Stir in pecans; Keep warm.
• Stir pancake ingredients until well blended.
• Pour batter by slightly less than 1/4 cupfuls onto hot griddle (grease griddle if necessary). Cook until edges are dry. Turn; cook until golden brown. Serve with syrup.

BISQUICK IMPOSSIBLE PUMPKIN PIE

Steps:

• Heat oven to 350°F Grease pie plate, 9 inch or 10 inch. Beat all ingredients 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes; cool.
• High Altitude Directions (3500 to 6500 feet): Heat oven to 375°F Decrease bake time to 45 to 50 minutes.
• MICROWAVE: Grease microwavable 10 inch pie plate. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Microwave on inverted microwavable dinner plate on medium-high (70 %), rotating pie plate 1/4 turn every 5 minutes, until knife inserted in center comes out clean, 22 to 28 minutes. Cool on flat, heatproof surface (do not cool on wire rack).
• High Altitude Directions: (3500 to 6500 feet): Increase microwave time to 26 to 32 minutes.
• The Best of Bisquick From Betty Crocker.

PANCAKES, BEST EVER, BISQUICK

Steps:

• Prepare the basic Bisquick pancake batter, according to package directions.(1-1/4 C Milk, 2 eggs.).
• Add remaining ingredients, through sour cream. This will make a thinner than usual batter.
• Scoop batter out using a 1/2 cup measuring cup.
• Lift pan to thin batter even more. (These aren't crepes, but use the same general idea).
• Cook till bubbly on one side, then flip and cook other side.
• Lay 4 to a serving, drizzle with melted butter and syrup.
• (Updated 1/27/10 to reflect changes recommended by Dazy.).