Candied Ginger Pumpkin Pancakes

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Candied Ginger Pumpkin Pancakes
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  1. 2
  2. cups Original Bisquick® mix
  3. 2
  4. teaspoons pumpkin pie spice
  5. 1 1/2
  6. cups buttermilk
  7. 1
  8. cup canned pumpkin (not pumpkin pie mix)
  9. 2
  10. eggs
  11. 1/4
  12. cup toasted pecan halves, finely chopped
  13. 1
  14. tablespoon finely chopped crystallized ginger
  15. Pecan halves, if desired
  16. Butter, if desired
  17. Maple-flavored syrup, if desired
  1. 1 In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
  2. 2 Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
  3. 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.
  1. To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
  2. No pumpkin pie spice? Use 1 teaspoon ground cinnamon and 1/2 teaspoon each of ground nutmeg and ground ginger.
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