Pumpkin Pancakes

Serving 8 people

35 min


  • bisquick 2 cups Bisquick or other baking mix
  • canola oil 2 Tablespoons vegetable or canola oil
  • eggs 2 large eggs
  • evaporated milk 12-ounces evaporated milk
  • ground allspice 1 teaspoon ground allspice
  • ground cinnamon 2 teaspoons ground cinnamon
  • light brown sugar 2 Tablespoons packed light brown sugar
  • pumpkin 1/2 cup canned (unsweetened) pure pumpkin
  • vanilla extract 1 teaspoon vanilla extract
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How to make it

  1. Coat a griddle or large skillet with cooking spray and heat to medium.
  2. Combine baking mix, sugar, cinnamon and allspice in a large mixing bowl.
  3. Add evaporated milk, pumpkin, oil, eggs and vanilla. Beat until smooth.
  4. Pour the batter by Tablespoons onto the griddle. Cook until the tops are bubbly and the edges dry. Turn. Cook until bottoms are golden.
  5. Serve with butter and warm maple syrup.