It’s that season! The season where every single food establishment offers some variety of pumpkin flavored food.
Pumpkin coffee, pumpkin muffins, pumpkin soup, pumpkin pasta, pumpkin burritos, pumpkin sushi, pumpkin pad thai, kung pow pumpkin. You name it, and in the fall, they’ll infuse pumpkin in it.
This brisk October morning, armed with my morning coffee, I searched around my pantry for breakfast. Staring at me was a can of pumpkin purée. Not recalling when I had purchased said can, I checked the expiration date (we’re good), then decided to indulge in the pumpkin craze. I was moments away from making Bisquick Pumpkin Pancakes. Less commonly known as BPP.
Easy to make and not overwhelmingly pumpkin-y, these on-trend pancakes were simple. You down with BPP? Then you’ll need to watch my recipe GIF!
…or be boring and read the instructions below.
- 2 cups of Bisquick
- 2 eggs
- 1 cup of milk
- 3/4 cup of pumpkin purée
- 1 teaspoon pumpkin pie spice (or more for sweeter pancakes)
- 1 tablespoon of sugar
Note: This recipe yields 4 obnoxiously large pancakes or 6-8 more socially acceptable pancakes.
- Preheat your pan with a bit of butter or non stick cooking spray.
- In a bowl add the Bisquick.
- Now add the pumpkin pie spice and sugar. Mix.
- Add the eggs, milk and pumpkin then whisk until blended. Let the batter rest for 5 minutes. It’s tired.
- Cook the pancakes over medium heat until golden orange.
- Top with syrup and NOM, NOM, NOM!
If you’re feeling adventurous, try these Bisquick Pumpkin Pancake additions:
- 1 teaspoon vanilla extract
- 1/2 cup of chopped walnuts or pecans
- 1/2 cup mini chocolate chips
- 1 tablespoon brown sugar
- An additional teaspoon of pumpkin pie spice
- Top with whipped cream