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Bisquick Pumpkin Pancakes


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Rate this recipe 3.8/5 (17 Votes)


  • 2 cups Original Bisquick® mix
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 cups buttermilk
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 2 eggs
  • 1/4 cup toasted pecan halves, finely chopped
  • 1 tablespoon finely chopped crystallized ginger
  • Pecan halves, if desired
  • Butter, if desired
  • Maple-flavored syrup, if desired



Step 1

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.

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