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Spicy Pumpkin Pancakes

  • Prep 15 min
  • Total 15 min
  • Ingredients 12
  • Servings 6

Ingredients

Maple-Pecan Syrup

1
cup maple-flavored syrup
1
tablespoon butter or margarine
1/4
cup chopped pecans

Pancakes

2 1/3
cups Original Bisquick™ mix
2
tablespoons sugar
1/4
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
teaspoon ground ginger
1 1/4
cups milk
1/3
cup canned pumpkin (not pumpkin pie mix)
1/4
cup vegetable oil
2
eggs
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
Calories from Fat
210
% Daily Value
Total Fat
23g
35%
Saturated Fat
6g
29%
Trans Fat
2g
Cholesterol
80mg
27%
Sodium
660mg
27%
Potassium
190mg
6%
Total Carbohydrate
79g
26%
Dietary Fiber
2g
8%
Sugars
29g
Protein
8g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Love nuts? Boost the nutty flavor and texture to these pancakes by stirring 1/2 cup chopped pecans or walnuts into the batter.

Directions

  • 1 In 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans.
  • 2 In large bowl, stir all pancake ingredients with wire whisk or fork until blended.
  • 3 Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
  • 4 For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

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