A great way to celebrate fall, make pumpkin pancakes! Pancakes have no processed sugar and using natural maple syrup topping is a tad healthier than high fructose corn syrup based maple syrup substitute.
You will need:
- 2 Cups homemade bisquick
- 1 Cup buttermilk
- 2 eggs
- 1/2 Cup canned pumpkin (not pumpkin pie mix)
- 1 teas pumpkin pie spice (ingredients are outlined below, mix and measure, store in a mason jar)
- 1/4 C cinnamon
- 1 T allspice
- 1 1/2 teas ginger and nutmeg
- 1 teas cloves
- T bourbon
Mix dry ingredients in a bowl. Using a 2 cup liquid measuring cup, beat eggs, add milk and pumpkin. Whisk until combined. Pour wet ingredients into dry ingredients. Stir with fork until combined.
Preheat non-stick skillet at medium heat, add a pad of butter. Using an ice cream scoop, scoop pumpkin batter into three dollops. Once edges of pancakes appear convex flip with spatula. Cook until each side is nicely golden.
Serve with maple syrup and eggs or sausage. Optional to garnish with pecans and whipped cream! Delicious! Easy! And perfect for breakfast or dinner! Enjoy!