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Pumpkin Pancakes
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2 cups Bisquick
2 tablespoons brown sugar,packed
2 teaspoons cinnamon
1 teaspoon allspice
1-1/2 cups evaporated milk
1/2 cup solid pack pumpkin
2 tablespoons vegetable oil
2 eggs
1 teaspoon vanilla
In a large mixing bowl, combine bisquick, sugar, cinnamon and allspice. Add evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth. For each pancake, pour 1/4 to 1/2 cup batter (depending on size you want) onto heated,lightly greased griddle. Cook until top is bubbly and edges are dry. Turn pancakes; cook until golden. Keep warm. Serve with syrup or honey.
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