Yummy and easy pancake recipe. Always keep a can of pumpkin on hand! So easy to use in pancakes, waffles, biscuits, or quick breads.
2 cups Original Bisquick® mix
2 teaspoons pumpkin pie spice
1 1/2 cups buttermilk
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup toasted pecan halves, finely chopped
Pecan halves, if desired
Butter, if desired
Maple-flavored syrup, if desired
1 Serving (1 Pancake)Calories 110(Calories from Fat 40),Total Fat 4 1/2g(Saturated Fat 1g,Trans Fat 1/2g),Cholesterol 30mg;Sodium 210mg;Total Carbohydrate 14g(Dietary Fiber 1g,Sugars 2g),Protein 3g;Percent Daily Value*:Vitamin A 50.00%;Vitamin C 0.00%;Calcium 6.00%;Iron 4.00%;Exchanges:1 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate Choices:1;*Percent Daily Values are based on a 2,000 calorie diet.
1. In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans.
2. Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
3. For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.