This recipe for Pumpkin Spice Pancakes is a breakfast favorite made with fresh or canned pumpkin, along with spices in a rich Bisquick batter.
I’m a fan of pumpkin pancakes. I love it for its spiciness thanks to cinnamon, cloves and nutmeg. And, I love it for its moistness that can only come from using fresh roasted or canned pumpkin.
This recipe for easy Pumpkin Spice Pancakes with Bisquick recipe is all of this and more.
But why pumpkin? For me, pumpkin offers a rich base that can stand on its own. If you buy the canned variety, you’re already half way there to making this breakfast staple.
It’s as easy as opening a can, measuring out the amount you need and mixing it per the instructions contained in the recipe below.
Canned or Real Pumpkin–You Choose! For this recipe of Pumpkin Pancakes, you have the option of using canned or real pumpkin. Either way, you need to use the same amount of filling. So if you’ve got the time, why not try roasting a baking pumpkin and using that for this recipe. Check out the recipe for Pumpkin Soup for the instructions on how to do this quickly and easily. Delish!
You’ll cook with this batter as you would with any other pancake recipe. And, I like to serve these pumpkin pancakes with lots of real maple syrup produced right here in Wisconsin.
As you can see in the picture above, these pancakes can stack up with the best, so give this recipe a try.
How to Make Pumpkin Spice Pancakes Recipe
1. Use a large bowl and begin adding the ingredients one by one.
2. Mix well, as each ingredient is added.
3. Then, heat up your skillet to medium and ladle batter to form the pancakes.
4. After about two to three minutes, flip over and finish cooking the pancakes for about two to three minutes.
5. Continue this process until all batter has been used.
6. Serve immediately.
Recommended Kitchen Tools to Make This Recipe
These are the kitchen tools I use and recommend for making my Pumpkin Spice Pancakes:
1. My Presto Electric Griddle is the perfect size to feed a family of four or even a crowd. With the wide griddle deck you can easily prepare multiple pancakes with enough room to fry sausages.
2. Use a pancake pen to make molded pancakes or to easily distribute pancake batter on your griddle. Also, if you don’t use all of the batter (which does happen), there’s a handy cover to keep the batter fresh until you’re ready to make more pancakes.
3. Want to add a bit of fun to breakfast? Try pancake molds. I own a set of these Norpro Nonstick Pancake Molds and use them when I want to change the shape of my pancakes from round to–well, whatever! I usually give them a quick spritz of non-stick spray before filling and I’m ready to go!
Easy Pumpkin Spice Pancakes with Bisquick
- 2 cups canned 100% pumpkin (Use the same amount of real cooked/roasted pumpkin if you plan on using this)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 cups Bisquick
- 1 tsp vanilla extract
- 2 tbsp granulated sugar
- 1 cup milk (add more if thinner batter wanted)
- 2 large eggs
- 1 tbsp vegetable oil
- In a large bowl, mix all of the ingredients together (except Vegetable Oil) just until batter is mostly smooth. Thin batter with more milk (tablespoon by tablespoon) until perfect batter consistency is reached.
- In a frying pan or griddle, use vegetable oil to coat surface.
- Ladle batter into fry pan/griddle and allow to cook until sides are golden and bubbles form on top.
- Then, flip carefully and allow to finish cooking. Approximately 1 minute.
- Remove to an awaiting plate and repeat process until all batter is used up.
- Serve pancakes with real maple syrup or pumpkin butter. Enjoy!