Pumpkin Pancake with Bisquick – Easy Fall Recipe!
There’s something about fall that calls for cozy breakfasts, and pumpkin pancakes are the ultimate comfort food. If you’re anything like me, you love a good shortcut in the kitchen, and that’s where Bisquick comes in!
It’s easy to work with and gives you a quick base for fluffy pancakes without much effort.
In this recipe, we’re combining the ease of Bisquick with the warm, comforting flavors of pumpkin and spices to make a perfect breakfast for chilly mornings.
Let’s get right into it and know how to make Pumpkin Pancake with Bisquick!
BTW, You Can Get The Recipe by One Click!
Pumpkin Pancake Recipe with Bisquick
5 mins
10 mins
15 mins
Breakfast
American
4 servings
Calories: 137
Protein: 3 grams
Fat: 7 grams
Carbs: 19 grams
Fiber: 7 grams
Vitamin A: 209% of the Daily Value (DV)
Vitamin K: 37% of the DV
Copper: 28% of the DV
Cooking Steps
Step 1: Prepare the Ingredients
In a bowl, combine 1 cup Bisquick mix, 1/2 cup pumpkin puree, 1 large egg, and 1/4 cup milk. Mix until smooth.
Step 2: Add Flavor and Texture
For extra flavor, add 1/2 tsp cinnamon or pumpkin spice (optional).
Step 3: Heat the Pan
Heat a skillet over medium heat and lightly grease with butter or oil.
Step 4: Cook the Pancakes
Pour a small amount of batter into the skillet and cook for 2-3 minutes on each side until golden brown.
Step 5: Serve
Once cooked, let the pancakes cool slightly before serving. Top with syrup or your favorite toppings. Enjoy!
Why Use Bisquick for Pumpkin Pancakes?
I love using Bisquick for pancakes because it simplifies the whole process. You don’t have to worry about measuring out flour, baking powder, or salt.
It’s all in there! By adding pumpkin puree, a bit of cinnamon, and nutmeg, you can transform a regular pancake into a fall favorite.
Plus, this recipe can easily be adjusted for dietary needs or personal preferences, which I’ll touch on in a bit.
Pumpkin Pancakes Using Bisquick – Detail Steps
Here I discuss the whole cooking process step by step. Lets know!
| Ingredient | Amount | Notes |
|---|---|---|
| Bisquick Pancake Mix | 1 cup | Use the original mix for best results |
| Pumpkin Puree | 1/2 cup | Unsweetened |
| Milk | 1/2 cup | Can use almond milk or other alternatives |
| Egg | 1 large | |
| Ground Cinnamon | 1/2 tsp | Optional for extra flavor |
| Vanilla Extract | 1 tsp | For enhanced taste |
| Sugar | 1 tbsp | Can use brown sugar for a richer taste |
| Butter or Oil | 1 tbsp | For cooking |
Ingredient Alternatives
- Bisquick Alternative: If you don’t have Bisquick on hand, you can make your own pancake mix by combining 1 1/2 cups flour, 1 tbsp baking powder, 1/2 tsp salt, and 1 tbsp sugar. It’s not exactly the same, but it works great in a pinch!
- Pumpkin Substitute: If you’re out of pumpkin puree, mashed sweet potatoes or butternut squash can also work. The flavor will be slightly different but still delicious.
- Dairy-Free Option: Swap out the milk for almond, soy, or oat milk, and use coconut oil or vegan butter for cooking.
Cooking Instructions
Now that we’ve got our ingredients lined up, let’s get cooking!
Step 1: Whisk the Dry Ingredients
Start by whisking your Bisquick mix, cinnamon, and nutmeg in a large bowl.
Step 2: Mix the Wet Ingredients
In another bowl, combine the pumpkin puree, milk, egg, sugar (if using), and vanilla extract. Whisk it all together until it’s smooth and fully combined.
Step 3: Combine the Wet and Dry Ingredients
Slowly pour the wet ingredients into the dry mixture, stirring gently until just combined.
Be careful not to overmix—lumps are okay! Overmixing can make the pancakes tough instead of fluffy, and we definitely want fluffy pancakes here.
Step 4: Heat the Pan
Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil to grease the pan.
When the butter is melted and slightly bubbling (or the oil is shimmering), you’re ready to start cooking!
Step 5: Cook the Pancakes
Use a 1/4 cup measuring cup to pour the batter onto the hot skillet.
Cook for about 2-3 minutes, or until you see bubbles forming on the surface of the pancake and the edges are starting to set.
Flip the pancake and cook for another 2 minutes on the other side.
Serve Warm
Stack your pancakes on a plate and serve them warm. You can top them with butter, syrup, whipped cream, or even some extra cinnamon for a little flair.
Tips for Success
- Don’t Overmix: When mixing the wet and dry ingredients, stop as soon as they’re combined. A few lumps in the batter are totally normal and actually help make the pancakes fluffier.
- Preheat the Skillet Properly: Make sure your skillet is properly heated before you start cooking the pancakes. This ensures that they cook evenly and develop that perfect golden brown color.
- Add Extra Pumpkin Spice: If you’re a pumpkin spice fan, feel free to add an extra 1/2 tsp of cinnamon or a dash of ground cloves to the batter. It’s a great way to boost the fall flavors.
- Storage and Reheating: Leftover pancakes? No problem! Store them in an airtight container in the fridge for up to 3 days or freeze them for longer storage. To reheat, pop them in the toaster or microwave for a quick and easy breakfast.
Creative Topping Ideas
If you want to jazz up your pumpkin pancakes even more, try these fun toppings:
- Maple Syrup: A classic topping that never disappoints.
- Whipped Cream: For a little extra indulgence.
- Chopped Nuts: Walnuts or pecans add a nice crunch.
- Fresh Fruit: Sliced bananas, berries, or even a spoonful of applesauce can take your pancakes to the next level.
- Cinnamon Sugar: A sprinkle of cinnamon mixed with sugar is a simple but delicious addition.
Lets Try It!
There you have it—a quick and easy pumpkin pancake recipe using Bisquick that’s perfect for a cozy fall breakfast. It’s fast, flavorful, and can be customized to fit your family’s tastes or dietary needs.
So go ahead, give them a try, and don’t forget to let me know how they turn out! I love hearing how my recipes fit into your kitchen routine. Enjoy!
