Fall is here, which means it's time for pumpkin everything! These Bisquick Pumpkin Pancakes will hit the spot! Made with all the pumpkin, ginger and fall spice flavors to satisfy those fall pumpkin cravings.
A Family Favorite
The idea for this recipe came from an old ginger and pumpkin pancake recipe we found in the newspaper that became a family favorite. Unfortunately, we lost the recipe years ago and haven't found the newspaper cut out since.
So, I decided to try to replicate it! The two main components that I always remembered made these pumpkin pancakes stand out was the addition of molasses and ginger. So we got both in this pumpkin pancake recipe along with a lot of other yummy ingredients! Let's dive into the components!
Ingredients
- Bisquick - makes pancakes easy peasy
- Brown sugar - adds a touch of sweetness
- baking powder - leavening agent to get the fluffiest pancakes!
- pumpkin pie spice - get all the fall flavor in one spice
- ground ginger - need a touch of extra warmth and spice
- canned pumpkin - a must for pumpkin pancakes!
- milk - helps thin the batter and adds richness
- molasses - a must for this recipe!
- eggs - helps create a moist texture and rich flavor
- lemon juice - helps the baking soda in the Bisquick to activate and add air in the pancakes
- vanilla extract - necessary in most fall baking recipes if you ask me!
Steps and Instructions
Whisk together the dry ingredients in a bowl and the wet ingredients in a separate bowl.
Make a well in the dry ingredient bowl to add in your wet mixture. Mix together and try to not overmix. It'll be lumpy and that's okay! If you overmix, the pancakes will be tough from too much gluten formation.
Heat your pan or griddle to medium heat or around 350 degrees Fareinheight. You want to make sure the griddle is fully heated up before cooking the pancakes. This will help get the buttery, crispy edges while maintaining a moist, airy interior.
Once the pan or griddle is fully heated, add a pad of butter. Personally, I think butter is a non-negotiable when it comes to creating the best pancakes, but you can also use oil!
Ladle about a ¼ cup batter onto the pan and allow the batter to cook. Once you see bubbles you know they're ready for flipping! Just make sure to not flip them too early; give the pancakes time to fully bubble up before flipping.
Pancake Topping Suggestions
One of my favorite things about pancakes is getting to add all the toppings! Here's some ideas:
- Roasted pecans, walnuts or almond slices for a nutty addition. Sometimes we'll roast them plain in the oven or in a little butter on the stove to get a rich, crispiness!
- Whip cream with banana slices
- Trader Joe's Pumpkin Butter: I'm a big TJ fan and their pumpkin butter is incredible! So, of course it goes well on pumpkin pancakes too!
Other Fall Recipes
Pumpkin Spice Kefir Smoothie: I love probiotics! And this kefir smoothie is full of them, plus all the fall flavor!
Orange and Ginger Roasted Root Veggies: vegan and gluten-free and full of bold flavor! This makes an easy side dish for the holidays that everyone can enjoy.
Bisquick Pumpkin Pancakes
Ingredients
- 2 cups bisquick
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon ground ginger
- 1 cup canned pumpkin
- 1 cup milk
- ¼ cup molasses
- 2 eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Heat a large pan or griddle to medium heat or 350 degrees Fahrenheit.
- In a large bowl, whisk the dry ingredients: bisquick, brown sugar, baking powder, pumpkin pie spice and ground ginger together.
- In a separate bowl, whisk the wet ingredients: canned pumpkin, milk, molasses, eggs, lemon juice and vanilla extract together.
- Make a well in the dry ingredient bowl and add the wet ingredients into it. Mix together - careful to not overmix.
- Ladle ¼ cup of pancake batter on the heated and buttered/oiled pan or griddle.
- Allow the pancakes to cook and bubble. Flip when the batter has bubbled and the edges look crisp. Your spatula should be able to handle the weight of the pancake. Flip and continue to cook on the other side.
- Serve with maple syrup and butter and any other favorite toppings.
Notes
- It's okay if the batter seems lumpy. Try to not overmix it since that'll create tough, not fluffy pancakes.
- Other toppings ideas include roasted nuts like almond slices, chopped pecans or walnuts, pumpkin butter and whipped cream and bananas.
Nutrition
(Nutrition values are calculated by third-party software and an estimate that can vary based on product brands and cooking methods.)
Ashe
This recipe is so good. Thanks for the recipe.
Monica Nedeff
Glad you enjoyed it! Thanks for the comment and rating, Ashe!
Patty Neff
Can you recommend a substitution for the molasses? I want to make these, but don’t have any molasses on hand. Thanks so much!
Monica Nedeff
Hi Patty! Molasses can be tricky to substitute for since it’s so unique in flavor. My best guess would be using brown sugar since it’s essentially white sugar mixed with molasses. I would do 3 packed tablespoons of brown sugar to substitute for the ¼ cup molasses and see how that works. If the batter seems too thick without the molasses I'd add a splash of milk. You could also try using maple syrup. However, maple syrup will be sweeter so I’d also only do 3 tablespoons rather than ¼ cup. You could also try 3 tablespoons of honey if you don’t have either of those two as an option. Hope you enjoy!