Pumpkin pancakes

Enjoy a fun fall breakfast with pancakes flavored with a touch of pumpkin and a hint of spice.

Betty Crocker | Courtesy

When October arrives, and it finally starts to feel like fall, I look forward to fresh fall foods, like apples and pumpkin.

Growing up, I enjoyed picking both at a nearby farm. Fresh food always seems to taste better.

I love incorporating apples into pies and cobblers and using them to top waffles, but pumpkin has presented a little more of a challenge.

Over the years, my dad and I have found many ways to incorporate pumpkin into fall recipes.

One of our favorites is a pumpkin cake (you can find the recipe at KDHnews.com), but pancakes are a close second.

I mixed up my first batch over the weekend and look forward to several more servings throughout the end of the year.


Prep time: 15 minutes

Cook time: 15 minutes

Serves: 6

For Maple-Pecan Syrup

  • 1 cup maple-flavored syrup
  • 1 tablespoon butter
  • ¼ cup chopped pecans

For pancakes

  • 2 1/3 cups Bisquick mix
  • 1/3 cup canned pumpkin (not pumpkin pie mix)
  • 1¼ cups milk
  • ¼ cup vegetable oil
  • 2 tablespoons sugar
  • 1 teaspoon pumpkin pie spice
  • 2 eggs

1. In a 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans.

2. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients until well blended. For each pancake, pour slightly less than ¼ cup batter onto hot griddle.

3. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

Tips: If you don’t have pumpkin pie spice, you can use ½ teaspoon ground cinnamon and ¼ teaspoon each of ground nutmeg and ground ginger instead.

Serve with hot apple cider and a small platter of sliced pears and Cheddar cheese.

Add flavor and texture to these seasonal pancakes by stirring about ½ cup of chopped pecans or walnuts into the batter.

Nutrition per Serving: Calories 570, total fat 24g (saturated fat 6g), cholesterol 80mg, sodium 660mg, carbohydrates 79g (fiber 2g, sugar 31g), protein 8g.

Courtesy of Betty Crocker

Contact M. Clare Haefner at chaefner@kdhnews.com or (254) 501-7551.

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