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Candied Ginger Pumpkin Pancakes

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By Betty Crocker Kitchens
Updated Sep 16, 2010
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Wake up sleepy heads with warm spicy pumpkin pancakes! Pass the warm syrup please.

Candied Ginger Pumpkin Pancakes

  • Prep Time 30 min
  • Total 30 min
  • Servings 16
  • Ingredients 10
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Ingredients

  • 2 cups Original Bisquick™ mix
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 cups buttermilk
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 2 eggs
  • 1/4 cup toasted pecan halves, finely chopped
  • 1 tablespoon finely chopped crystallized ginger
  • Pecan halves, if desired
  • Butter, if desired
  • Maple-flavored syrup, if desired

Instructions

  • Step 
    1
    In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
  • Step 
    2
    Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
  • Step 
    3
    For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.

Nutrition

110 Calories
4 1/2g Total Fat
3g Protein
14g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Pancake
Calories
110
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1g
6%
Trans Fat
1/2g
Cholesterol
30mg
9%
Sodium
210mg
9%
Potassium
105mg
3%
Total Carbohydrate
14g
5%
Dietary Fiber
1g
4%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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