Harvest Pancakes

These Harvest Pancakes are a delicious seasonal twist on traditional pancakes, made with pumpkin, warm spices, and a touch of vanilla. The pumpkin adds a beautiful golden color and subtle richness, while cinnamon, nutmeg, and ginger bring the flavors of fall to the breakfast table.

They come together in about 20 minutes, making them easy enough for a weekday breakfast but special enough for a weekend brunch. Serve them warm with butter and maple syrup for a comforting breakfast the whole family will enjoy. For a little extra fall flavor, use pumpkin pie spice in place of the individual spices.

5 from 1 vote

Harvest Pancakes

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6
Calories: 284kcal
These easy Harvest Pancakes are made with pumpkin, warm fall spices, and vanilla for a delicious seasonal twist on classic pancakes. Serve them warm with butter and maple syrup for a cozy breakfast or weekend brunch.

Ingredients

  • 2 cups Bisquick™ Original Pancake & Baking Mix
  • 1 cup milk
  • 2 eggs (optional)
  • ¾ cup pumpkin canned NOT pie filling
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon optional
  • 1 teaspoon nutmeg optional
  • ½ teaspoon ginger Ground (optional)
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice (OPTIONAL replaces nutmeg, cinnamon, and ginger)

Instructions

  • Lightly grease or spray a griddle or skillet. Heat over medium-high heat, or heat an electric griddle to 375°F. The surface is ready when a few drops of water sprinkled on it dance and quickly disappear.
  • In a large bowl, stir together the pancake mix, milk, eggs, pumpkin, sugar, cinnamon, nutmeg, ginger, vanilla, and baking powder until just blended. If using pumpkin pie spice, use it in place of the cinnamon, nutmeg, and ginger.
  • Pour the batter onto the hot griddle, using slightly less than ¼ cup of batter for each pancake.
  • Cook until the edges are dry and bubbles begin to form on the surface. Turn the pancakes and cook until golden brown.
  • Serve warm with butter, maple syrup, or your favorite pancake toppings.

Notes

For thinner pancakes, increase the milk to 1⅓ cups.
Spice option: Use the individual cinnamon, nutmeg, and ginger for a homemade spice blend, or substitute 1 teaspoon pumpkin pie spice for all three.

Nutrition Disclaimer

Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Nutrition

Calories: 284kcal | Carbohydrates: 34g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 689mg | Potassium: 219mg | Fiber: 2g | Sugar: 11g | Vitamin A: 151IU | Vitamin C: 0.4mg | Calcium: 222mg | Iron: 2mg
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