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Pumpkin Cinnamon Pancakes

"We have pancakes a lot at our house, so I like to look for variations on traditional recipes," notes Elizabeth Montgomery of Allston, Massachusetts. "Our daughter just loves the great taste of these moist pumpkin pancakes."
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    1 dozen

Ingredients

  • 2 cups biscuit/baking mix
  • 2 tablespoons brown sugar
  • 2 teaspoons ground cinnamon
  • 2 eggs
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup canned pumpkin
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • Maple syrup

Directions

  • In a bowl, combine the baking mix, brown sugar and cinnamon. In another bowl, combine the eggs, milk, pumpkin, oil and vanilla; stir into dry ingredients and mix well.
  • Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup.
Nutrition Facts
2 each: 333 calories, 16g fat (6g saturated fat), 91mg cholesterol, 587mg sodium, 37g carbohydrate (12g sugars, 1g fiber), 9g protein.

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