SPICY PUMPKIN PANCAKES
Pancakes make breakfast fun! Enjoy a fun fall breakfast with pancakes flavored with a touch of pumpkin and a hint of spice.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- In 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans.
- Heat griddle or skillet over medium heat or to 375°F. 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 batter onto hot griddle.
- Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.
Nutrition Facts : Calories 570, Carbohydrate 79 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 31 g, TransFat 1 1/2 g
SPICY PUMPKIN PANCAKES- BISQUICK
Make and share this Spicy Pumpkin Pancakes- Bisquick recipe from Food.com.
Provided by Misti_Country_Girl
Categories Breakfast
Time 20m
Yield 18 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 158.7, Fat 5.5, SaturatedFat 1.7, Cholesterol 25.1, Sodium 202.8, Carbohydrate 25.1, Fiber 0.7, Sugar 14.2, Protein 2.8
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).
Nutrition Facts : Calories 246 kcal, Carbohydrate 34 g, Cholesterol 67 mg, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, Sodium 562 mg, Sugar 12 g, Fat 9 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
BISQUICK PUMPKIN PANCAKES RECIPE - (3.8/5)
Provided by á-4174
Number Of Ingredients 10
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.
CANDIED GINGER PUMPKIN PANCAKES
Wake up sleepy heads with warm spicy pumpkin pancakes! Pass the warm syrup please.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- 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.
- Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
- 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.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Pancake, Sodium 210 mg, Sugar 2 g, TransFat 1/2 g
SPIDERWEB PUMPKIN PANCAKES
Treat your family to a hearty fall breakfast anytime. They'll love the spicy, sweet hint of pumpkin in these pancakes, baked using Gold Medal® all-purpose flour.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- In large bowl, mix eggs, sugar, milk, oil and vanilla until well blended. Stir in remaining ingredients except syrup just until mixed.
- Line 1-quart pitcher or bowl with gallon-size resealable food-storage plastic bag. Pour batter into bag; seal bag, pressing out air.
- Heat large nonstick electric griddle to 375°F or heat 12-inch nonstick skillet over medium heat.
- Grease hot griddle with oil. Cut 1/4-inch hole in one bottom corner of bag. For each pancake, gently squeeze bag to pipe about 2 tablespoons batter onto hot griddle in 4-inch spider web shape. Cook 1 to 2 minutes or until pancakes are puffed and dry around edges. Turn pancakes; cook about 1 minute longer or until other side is golden brown. Serve with syrup.
Nutrition Facts : Calories 370, Carbohydrate 66 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 24 g, TransFat 0 g
BISQUICK PUMPKIN PANCAKES
These fluffy Bisquick pumpkin pancakes are warm, sweet, and filled with spicy fall flavors! Easy and ready in minutes, this easy pancakes recipe is perfect!
Provided by Colleen Christensen
Categories Breakfast & Brunch
Time 9m
Number Of Ingredients 8
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!
Nutrition Facts : ServingSize 1 g, Calories 364 kcal, Carbohydrate 50 g, Protein 8 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 58 mg, Sodium 826 mg, Fiber 3 g, Sugar 16 g, UnsaturatedFat 8 g
SPICY PUMPKIN PANCAKES - WW
This delicious pancake recipe is wonderful with nothing more than a "dollup" of cool whip on top. For a more fancy recipe, serve with warmed apple pie filling and cool whip. The pancakes (without topping) are 5 WW points per serving.
Provided by prattandpratt
Categories Breakfast
Time 25m
Yield 18 pancakes, 6 serving(s)
Number Of Ingredients 7
Steps:
- Coat a griddle or skillet with cooking spray. Warm over medium heat.
- Stir all ingredients until blended.
- Pour slightly less than 1/4 cupfuls onto hot griddle or skillet. Cook until edges are dry. Turn, cook until golden.
- Yields about 18 pancakes total, 3 pancakes per serving.
Nutrition Facts : Calories 68.4, Fat 2, SaturatedFat 0.7, Cholesterol 71.5, Sodium 127.4, Carbohydrate 8.8, Fiber 0.6, Sugar 7.6, Protein 4.1
PANCAKES, BEST EVER, BISQUICK
I came up with this variation of basic Bisquick pancakes, which I think are the best. At least, I've never tasted any better, except perhaps for some awesome sourdough pancakes I had in San Simeon, CA., on the Hearst Property.
Provided by personalchef
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.).
PUMPKIN BARS- BISQUICK
Make and share this Pumpkin Bars- Bisquick recipe from Food.com.
Provided by Misti_Country_Girl
Categories Bar Cookie
Time 2h15m
Yield 48 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350*. Grease jelly roll pan, 15x10x1.
- Beat all ingredients except raisins and frosting in large bowl with electric mixer on low for 30 seconds, scraping bowl frequently. beat on medium 2 minutes, scraping bowl occasionally. Stir in raisins. pour into pan.
- Bake 25 to 30 minutes or until toothpick inserted comes out clean. Cool completely, about 2 hours. Frost with cream cheese frosting.
- Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low until smooth. Gradually beat in powdered sugar on low until smooth.
- For bars cut into 8 rows by 6 rows. Store in refrigerator.
Nutrition Facts : Calories 125.1, Fat 5.4, SaturatedFat 1.8, Cholesterol 23.1, Sodium 132.7, Carbohydrate 18.6, Fiber 0.5, Sugar 15.1, Protein 1.2
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