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
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
-
Step1In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
-
Step2Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
-
Step3For 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
1Tips from the Betty Crocker Kitchens
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