Delicious! no yolks of eggs. Wonderful concept for ham and egg leftovers!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 ⅓ cups pancake mix (such as Bisquick®)
- 2 ½ tablespoons white sugar
- ⅓ teaspoon ground cinnamon
- ⅓ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 eggs
- 1 ¼ cups milk
- ⅓ cup canned pumpkin
- ¼ cup vegetable oil
- 1 cup whipping cream
- 2 tablespoons white sugar
- ¾ teaspoon vanilla extract
- ½ teaspoon ground nutmeg
Instructions
- Whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and vegetable oil. Combine the two mixtures, stirring just until all ingredients are moistened.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
- Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.
Nutrition Facts
| Calories | 748 kcal |
| Carbohydrate | 81 g |
| Cholesterol | 181 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 18 g |
| Sodium | 1219 mg |
| Sugars | 19 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
Simple but very delicious! My husband isn’t a huge pumpkin fan but loved these.
I didn’t make the cream topping. Instead of syrup I used agave. Delicious! I actually couldn’t wait until I was done cooking the whole batch. I ate two just plain right away while they were hot!
Easy to make, I used 1 tsp of pumpkin pie spice instead of the individual spices. Might need to make it 2 tsp next time. Not the recipe makers fault since I changed it.
These were more flavorful than plain bisquick pancakes; although I would have liked to have more pumpkin flavor. I might try pumpkin pie spice next time and up it a bit. I subbed 0% Greek yogurt for all of the oil in equal amounts. I didn’t make the whipped cream and instead served with maple syrup and butter.
Perfect pumpkin pancakes. I think bisquick mix makes the best boxed pancakes. I added two teaspoons of baking powder because it makes the pancakes softer and melt in your mouth.
Wonderful simple recipe. I used about 1/2 cup BRM whole grain pancake mix, rest bisquik. Added a lot more spice, maybe 3x, and added vanilla and pecans to pancakes. The whipped cream was wonderful as well, added cinnamon to it. Really felt light and was very flavorful!
My grandchildren consider this “pancakes.”
This is a good starter recipe, but it needs WAY more pumpkin and spices! I used buttermilk instead of milk, substituted brown sugar for the white, doubled or tripled the pumpkin and probably tripled (or more!) the spices. I just dumped a whole lot of pumpkin pie spice in after the initial spices. You can tell when you have enough…you can smell the spices and the dry mixture turns a light brown. Everyone loved them and the cream is such a nice topper! I also added more spice to the cream. I’ve made these twice now, and it’s a keeper for us!
this recipe was great! I doubled the cinnamon. it also tastes really good with buttermilk syrup.
Perfect for a special holiday breakfast. I couldn’t believe how fluffy these turned out, but I also made my own pancake mix (2-1/4c flour, 4tsp baking powder, 1/2 tsp salt.) I refrigerated the leftovers and reheated the following day. I can honestly say that they were just as good the second time around.
My family loved these pancakes! They are thick and fluffy and really fill you up. The recipe made the perfect amount for my family of 4
Made it exactly like the recipe. Was an amazing hit with the family!!
Very easy to make and the kids love them.
WHOA!!! This is the PERFECT breakfast for me!!! I love pumpkins, pancakes, and whipped cream! This is almost like a dessert for me. I am going to add a scrumptious looking photo of these absolutely superb pumpkin pancakes. You gotta love it.
I love making pancakes from scratch but it’s nice to have some quick recipes using mix to go to. This recipe was the perfect taste of fall. The nutmeg whipped cream reminds me of a lite eggnog and my whole family loved these! Thank you!
I added muscle gain protein powder and did not put nutmeg in due to realizing I was out after starting the pancakes. I don’t normally like pumpkin flavored things but had a can of pumpkin that needed to be used. These were quite tasty and not too pumpkiny.
We really enjoyed this for breakfast during Christmas vacation this year. Easy to make and tastes great!
Wonderful recipe! It was amazing I loved it and so did my kids!
Amazing. I prepared it exactly “as is” with my high school culinary class and they loved it. Now my mother in law wants me tho make it for Thanksgiving breakfast!
I used Krusteaz mix, 2/3 of a small can of pumpkin (1 cup), doubled the spices, added chopped pecans, a splash of vanilla and used a half stick of butter instead of vegetable oil. Not the same recipe, I know, but it was awesome. Thanks to the original poster for a good base recipe! Next time: more pumpkin and spices still.
used gluten free bisquick and increased the oil a little. Tossed in some pecans and called it excellent.