One of my favorite recipes to make is Pumpkin Spice Pancakes. I have never been one of those people to only eat certain foods in the season it corresponds with. This is traditionally a fall recipe but I will make it all year round (I also enjoy ice cream when it's 10 below outside). I also like making the typical "breakfast foods" for dinner. So, my Pumpkin Spice Pancakes are tonight's meal! The original recipe for these are found HERE. I however, tweaked it to fit my likes and that of my family's. I also made it a lot easier and quicker to make which is always important when feeding 8 people in your household.
Serving Size: Approximately 10 pancakes
2 cups Bisquick
Milk (1 cup)
Brown Sugar (2 Tbls)
Canned Pumpkin (15 oz can. You don't have to use the whole can, it's up to your pumpkin loving preference)
Ground Cloves (1/4 tsp)
Ground Nutmeg (1/4 tsp)
Ground Ginger (DASH)
Ground Cinnamon (1 Tbls)
First, combine all dry ingredients in a medium bowl (Bisquick, brown sugar, cloves, nutmeg, ginger, cinnamon).
Next, mix together the milk, pumpkin, and eggs in a liquid measuring cup (or small bowl, whatever suits your fancy). Add the wet ingredients to the dry ingredients and whisk together just until combined. (The batter may still have a few lumps – that is okay.)
Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Cook until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more.
Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.
Pretty self explanatory to anyone who's made pancakes before. Super quick and super easy! I serve mine with bacon and sausage. They are divine! Happy eating! =]