Easy Pumpkin Pancakes

I will admit, I stocked my cupboard with WAY. TOO. MUCH. PUMPKIN. this year. I had all these recipe ideas and for some reason I was buying it like it was the last can on the shelf. Well, they keep stocking the shelves, and I still have cans sitting in my cupboard. So naturally, pumpkin pancakes had to be made.

I am a Bisquick girl. Sadly, I cannot seem to master the art of homemade pancakes. I was home for Thanksgiving and Tami made amazing homemade pancakes that were fluffy and beautiful. I just can’t do it. So for now, I’ll stick with Bisquick and avoid the shameful feeling I get when I try to make from-scratch pancakes.

Ingredients:

1 cup Bisquick
3/4 cup canned pumpkin
3/4 cup milk
2 eggs
1 tsp. cinnamon
1/2 tsp. nutmeg
2 Tbsp. vegetable oil

Add the Bisquick, pumpkin, milk and eggs to a large bowl.

Blend until everything is combined. Add more milk if necessary.

Add in the cinnamon, nutmeg and vegetable oil. I blended those items in with a fork just to keep the mess down.

Get a skillet hot on medium heat. Since you added the vegetable oil to your batter, you wont need to grease the pan, as long as you are using a non-stick pan.

Cook on one side until the pancake is bubbly and the edges look a bit stiff. Flip and cook the other side until it is brown and the center is no longer gooey.

I topped mine with butter, whipped cream, powdered sugar and nutmeg because I am not a HUGE fan of maple syrup with pumpkin, but that’s just me! You could certainly go for it. The one thing I would not skip out on is the BUTTER. It is the perfect topper for anything pumpkin!