For breakfast, my family requested pumpkin pancakes. This dish was created since I had a can of yams but no pumpkin left. It’s the ideal autumnal breakfast option!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 12 pancakes |
Ingredients
- 2 ½ cups baking mix (such as Bisquick ®)
- 3 tablespoons brown sugar
- 2 ½ teaspoons pumpkin pie spice
- 1 ¾ cups milk
- 1 cup mashed sweet potatoes
- 2 tablespoons white vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons vegetable oil, or as needed
Instructions
- Mix baking mix, brown sugar, and pumpkin pie spice together in a large bowl. Beat milk, mashed sweet potatoes, white vinegar, and 2 tablespoons vegetable oil together in a separate bowl until smooth; gradually beat into the dry mixture to incorporate into a batter.
- Heat a large skillet over medium heat; add just enough oil to cover the cooking surface and let oil get hot. Pour batter onto hot skillet by 1/4 cup portion, taking care to not overcrowd the skillet. Cook pancakes until browned, 3 to 5 minutes per side. Repeat cooking steps until all batter is used.
- For creamier flavor, substitute 1 cup milk plus 3/4 cup heavy cream for the 1 3/4 cup of milk.
Nutrition Facts
| Calories | 379 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 679 mg |
| Sugars | 13 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! I substituted Pumpkin purée for the Sweet Potatoes & the pancakes turned out fantastic! *sorry forgot to take a photo ♀️ Our grandson has egg allergies so I am always on the hunt for a good recipe that will be safe for him, this one fit the bill! Other than the pumpkin sub, I followed the directions exactly and the pancakes were fluffy just slightly sweet and very delicious! Please give this one a try!!
Delicious and easy
Didn’t turn out right