Pumpkin Pancakes are the best fall pancake recipe. No question!
We’re deep into the fall season now, and it’s time to make a stack of pancakes to enjoy! Pumpkin pancakes are the obvious choice. Why go to a restaurant to order the featured pancakes on their seasonal menu board when you can make them at home? This recipe is super easy to follow.
How to make Pumpkin Pancakes:
One of the things that makes this recipe so easy is that it starts with a box of baking mix. Bisquick is the easiest thing to use (buy it at the store, or make it homemade), but you can also use any other kind of all purpose baking mix. To the mix, you’ll add brown sugar, cinnamon and allspice. And then you’ll add evaporated milk, pumpkin puree, oil, eggs and vanilla.
Do you have to use evaporated milk?
I know this question will be asked a zillion times, so it’s important to reference it. Buttermilk may be substituted for the evaporated milk, but if you choose to use buttermilk then add in one teaspoon of granulated sugar too.
I recommend using heaping tablespoonfuls of batter to make the pancakes, so they’re a smaller pancake. Smaller pancakes are easier to cook (they’ll cook through more evenly), and you get to make a bigger stack to eat too! Be sure to top your pumpkin pancakes with sweet cream butter and plenty of warm maple syrup.
If you buy Bisquick to use for this recipe, be sure to try RecipeBoy’s Billion Dollar Buttery Biscuits with your leftover Bisquick. That is the best biscuit recipe!! You’ll want to make them all the time.
Update on RecipeBoy (Brooks):
He’s enjoying his first semester at SMU in Dallas. My husband and I got to see him for Parent’s Weekend at the beginning of October and had a ton of fun visiting him and meeting all of his friends (and his girlfriend!) He’s definitely making the most of his experience in college. Of course, we hope he is able to juggle all of the fun with the academic experience too!
I wish I could share these Pumpkin Pancakes with my college boy, and I’m sure he wishes he could try them too! I guess I’ll have to make some pumpkin pancakes when he comes home for Thanksgiving.
Here are a few more fall breakfast recipes you might like to try:
- Baked Pumpkin Doughnuts
- Pumpkin Waffles
- Gluten Free Pumpkin Bread
- Easy Pumpkin Danish
- Pumpkin Granola
- Pumpkin Cinnamon Roll Pancakes
- 2 cups Bisquick baking mix
- 2 tablespoons packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 12-ounces evaporated milk
- 1/2 cup canned (unsweetened) pure pumpkin
- 2 tablespoons vegetable or canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Coat a griddle or large skillet with cooking spray and heat to medium.
- In a large bowl, combine the baking mix, sugar, cinnamon and allspice. Add the evaporated milk, pumpkin, oil, eggs and vanilla. Beat until smooth.
- Pour the batter by tablespoons onto the griddle. Cook until the tops are bubbly and the edges dry. Turn. Cook until bottoms are golden.
- Serve with butter and warm maple syrup.