Harvest Pancakes

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings:

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.

Print Recipe

US Customary - Metric

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.

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