Pumpkin Puff Pancakes

Pumpkin Puff Pancakes

(8 servings)    Printable Version
  • 2 eggs
  • 1 cup milk
  • 1/2 cup cooked pumpkin
  • 1 and 3/4 cups Bisquick or similar baking mix
  • 2 Tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger oil
  • 1/4 cup salad oil*
In a small mixing bowl, beat the eggs on high speed for 5 minutes or until thick and lemon colored. Stir in all remaining ingredients. Pour batter by Tablespoons onto a medium-hot ungreased griddle. Bake until puffed and bubbles begin to break. Turn; bake other side until golden brown.

Makes about 5 dozen 2-inch pancakes.

* Salad oil is an old-school term for any oil that might be used to make a salad dressing. You can use canola or vegetable oil in this recipe.

If you're look for a Pumpkin Pancake recipe to make from scratch (ala no baking mix), try this recipe.

Pumpkin Puff Pancakes

This classic recipe for appetizer-sized pancakes is from a 1971 Betty Crocker Recipe Card in a series called "Impromptu Party Fare." Copyright 1971 by General Mills, Inc.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Comments About This Recipe
What do you think of Pumpkin Puff Pancakes?
Overall Average Rating = 4 (out of 5)
Based on 2 votes.

Official Member: Team BreakfastFrom breakfastbun (Team Breakfast Member)
Rating (out of 5):  

We don't have Bisquick, so I did a search on how to make your own. I ended up adding a teaspoon of baking powder in with the flour. I figured it already had enough oil already, so I did not add shortening as some people suggested. Pancakes turned out pretty good... pretty fluffy... super tasty.

Comment submitted: 10/22/2012 (#14733)

From Mama Kay
Rating (out of 5):  

You should have bisquick recipes in their own section. This recipe is very good, but very hard for me to find. Low-fat bisquick is very handy to have around so I look for recipes specifically that use it. This is one of the better ones. Thanks.

Comment submitted: 12/3/2010 (#11655)

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