Back in the day I wanted to make pumpkin pancakes. I tried several homemade recipes and a few pumpkin pancake mixes. The results were never good. Either the pancakes came out slimy and gooey, or they were super flat. Then my daughter’s preschool made pumpkin pancakes that were fantastic. Good flavor and texture plus the recipe was EASY.
So, I posted the recipe. It was ages ago, and I’ve since decided that I need to do an update on that recipe. You see, the original version I posted uses Krusteaz buttermilk pancake mix. And while Bisquick mix worked pretty well for that recipe, those two pancakes mixes are actually pretty different, so it wasn’t ideal for Bisquick. I recently came up with a modified version using Bisquick and that is what I am sharing today!
Yep, both pumpkin pancake recipes use pancake mix. I am a “from scratch” pancake maker, but when it comes to pumpkin pancakes, pancake mix is where it’s at. The results are just so much better than every other way I’ve tried.
Now Bisquick lovers everywhere can make the famed preschool pumpkin pancakes, too. Equal opportunity pumpkin pancakes FTW!
Click here to get the recipe for the Pumpkin Maple Syrup pictured above.
- 2 cups Bisquick pancake mix
- 1 cup milk
- 1 egg
- ½ cup pumpkin puree
- 2 tablespoons sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- In a medium/large bowl, whisk all the ingredients until just blended (batter should have lumps).
- Spray heavy griddle or skillet with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoon (I did ¼ cup) batter unto griddle to form each pancake. Cook until edges are drying and bubbles start to pop, turn and cook a few minutes longer.
- Serve with lots of butter and maple syrup!
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
We recently discovered pumpkin pancakes and it’s made such a difference in our mornings. The kids were getting tired of the same old thing and these aren’t harder than the normal thing. Win-win!!
We love pumpkins everything but I’ve never thought to try pumpkin pancakes. Excited to give this a try! Thank you!
I love everything pumpkin!!!! Time to try these!!!
These look so yummy! I’m also a from scratch pancake maker, but will be happy for an excuse to use a mix now and then. 🙂
This recipe is so good. I didn’t have ground ginger on hand, so I replaced the ground cinnamon and ginger with pumpkin pie spice (I teaspoon) and it came out perfect.
good idea on pumpkin pie spice – so glad you loved the pancakes!
We have tons of frozen pumpkin flesh from last falls harvest the apple orchard/pumpkin farm we visited, and from the in laws halloween pumpkins. We’re always looking for ways to use some up, and this was a tasty way to do it!
I used almond milk instead of dairy milk (something else we needed to use up) but otherwise followed the recipe (although pumpkin pie spice does sound like a great idea, being as it’s made from cinnamon, ginger, and a couple of other complimentary spices anyway).
jim, I’m jealous of your stash of pumpkin! so glad you liked the recipe and I think pumpkin spice would work beautifully as an alternative!
These are absolutely ahhhh-mazing!
i just tried these this morning, great! I actually put them in my waffle maker instead of doing pancakes…happy happy happy to coin a phrase..lol..So easy…Next time I think I’m gonna throw in some vanilla flavoring And try it with some Splenda and almond milk…
This worked out very nicely. Only tiny edits were a little more sugar – have a sweet tooth, a sprinkle of nutmeg, a touch of vanilla, and a couple of tblsps of cool whip. Fluffy! Yummy! Hit the spot. Thank you!
I LOVE your tweaks! delicious! and so happy these hit the spot for you. Thank you for commenting! 🙂
Use evaporated milk not regular milk ,add a 1/4 nutmeg, add 2 Tablespoons brown sugar, and downgrade to 1 Tablespoon sugar.
Yum!!!
Thank you for the great recipe notes!