These pancakes are the perfect quick breakfast! Make a batch on Sunday, then freeze them for the week! Roll them with cinnamon sugar and they become a portable school morning treat!
Keyword breakfast, pancakes, pumpkin
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Dorothy Kern
2cupsBisquick Baking Mixfrom the yellow box
1 3/4cupsnon-fat milkmay substitute your favorite kind of milk or nut-milk
3/4cuppumpkin pureenot pumpkin pie mix
Whisk together Bisquik, brown sugar, 1/2 teaspoon cinnamon, and the rest of the spices in a large bowl.
Add milk, eggs, vanilla, and pumpkin puree to a measuring cup and whisk. Stir wet ingredients into dry. The mixture should be thin; it will drip off the spoon.
Heat a small 7-8" frying pan over medium-low heat. Spray with cooking spray (or grease with butter) and add about 1/8 cup of batter in the pan. Swirl the pan to spread the batter into a large thin circle (like you're making a crepe). Cook until the top is filled with bubbles and you can easily flip the pancake. Cook for just a few seconds more then place on a plate. Repeat until all batter is gone.
Stir the granulated sugar and remaining 1 teaspoon cinnamon in a small bowl. You can add more cinnamon if you'd like; we like it more sweet so I use less cinnamon. (Optional: spread each pancake with butter.) Sprinkle some cinnamon sugar mix on each pancake and roll up. Serve warm.
Store in an airtight container or bag in the refrigerator, for up to 3 days. You can also freeze these for quick morning breakfasts: place a small sheet of waxed paper between each pancake and place in a ziploc bag in the freezer. To reheat, microwave for about 20-30 seconds, depending on your microwave.