Ingredients for Bisquick Pumpkin Puff Pancakes
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How to Make Bisquick Pumpkin Puff Pancakes
- Preheat griddle or large skillet over medium heat.
- In a medium bowl, whisk together 2 large eggs until light and frothy (about 1 minute).
- Add 1 cup Bisquick baking mix, 1 (15 ounce) can pumpkin puree, 1/2 cup milk, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg. Whisk until just combined; do not overmix.
- Pour 1/4 cup batter onto the preheated griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and puffed. Flip when bubbles begin to form on the surface.
- Serve immediately with maple-rum syrup (see instructions below) and your favorite sausages.
- **Maple-Rum Syrup:** In a small saucepan, combine 1 cup maple syrup and 1 tablespoon butter. Heat over low heat until butter is melted and syrup is warm. Remove from heat and stir in 1/2 teaspoon rum extract. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
42g
Fat
25g
Carbs
12g