Gingerbread Harvest Pancakes

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 645.2kcal

These Gingerbread Harvest Pancakes combine pumpkin, molasses, and warm gingerbread spices for a tender, flavorful breakfast. Delicious during the holidays but easy enough to enjoy year-round with butter and your favorite syrup.

Print Recipe

US Customary - Metric

Ingredients

2 cups Bisquick pancake mix
½ cup sugar
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
½ teaspoon ground cloves
1 ½ tablespoons melted butter
1 cup pumpkin
¼ cup sour cream
2 ½ tablespoons molasses
2 eggs
1 ¾ cups milk use buttermilk if available

Instructions

In a medium bowl, whisk together the Bisquick pancake mix, sugar, cinnamon, ginger, nutmeg, and ground cloves.
Add the melted butter, pumpkin, sour cream, molasses, egg, and milk. Whisk until the ingredients are well combined and the batter is smooth. If using buttermilk, substitute it for the milk.
Heat a pancake griddle or skillet over medium heat. Lightly grease with butter or cooking spray.
Pour the batter onto the hot griddle, forming pancakes approximately 5 inches in diameter.
Cook for 1–2 minutes per side, or until the pancakes are golden brown and cooked through.
Serve warm with butter and your favorite syrup.

Notes

Serve with your favorite syrup. Maple syrup is especially good with the warm gingerbread flavors of these pancakes.

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