Pumpkin PancakesSeptember 18, 2011 at 9:45 pm | Posted in Deliciousness | Leave a comment
One of the best things about fall, maybe even THE best thing about fall, is the abundance of pumpkin-everything. I get abnormally excited over the appearance of Little Debbie’s Pumpkin Delights, and I may or may not already be on my second box of the season. Given my
obsession with love of pancakes, it’s only normal that I look forward to pumpkin pancakes this time every year. But I somehow always manage to miss them at IHOP, and so when Serena at Big Apple Nosh announced that this month’s NoshGirl Party was weekend breakfast, I knew that now was the time to try them at home.
I started with this recipe from food.com. Yes, I started with Bisquick. I hate to say it, but Bisquick has given me consistent results when other recipes have failed me. It’s been a good standby to have when I don’t want to have to guess whether my breakfast is going to turn out. But I promise, once this box is gone, I’m going to make my own baking mix to keep on hand for my Sunday morning pancake fix.
Here’s my adaptation of the recipe:
- 2 1/3 cups Bisquick
- 1 cup canned pumpkin
- 1 cup milk
- 2 eggs
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
Combine all ingredients in a bowl and let stand 10 minutes. Heat a large skillet over medium heat and ladle a scant 1/4 cup batter per pancake. Cook until edges are dry, flip and cook 1-2 minutes more. Keep warm on an ovenproof plate or baking sheet in a 200 degree oven. Serve with butter and your favorite syrup. Enjoy!