Pumpkin Pancakes


This is another one of those recipes with such fond memories. When visiting my grandma for Thanksgiving, she would make these for us. They are now tradition during the fall and are best served with maple or buttermilk syrup. And butter, of course.


2 eggs

1/2 c canned pumpkin

2 T sugar

1/8 t cinnamon

1/8 t nutmeg

1/8 t ginger

1 c milk

1 3/4 c Bisquick

1/4 c vegetable oil


Beat eggs on high speed for 5 minutes or until thick and lemon-colored. Stir in remaining ingredients. Pour 2-3 tablespoons batter onto hot griddle or skillet. Cook until bubbles begin to break. Turn and cook until golden brown.

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2 Responses to Pumpkin Pancakes

  1. Lisa J says:

    I made these for dinner tonight and they were wonderful. Just the right amount of pumpkin and spice. Thanks for the great recipe!

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