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TEST KITCHEN APPROVED

Pumpkin Cinnamon Pancakes

Name: Pumpkin Cinnamon Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Ingredients: 2 cups biscuit/baking mix; 2 tablespoons brown sugar; 2 teaspoons ground cinnamon; 2 large eggs, room temperature; 1 can (12 ounces) evaporated milk; 1/2 cup canned pumpkin; 2 tablespoons canola oil; 1 teaspoon vanilla extract; Optional toppings: Maple syrup, frozen whipped topping, thawed and fresh blackberries

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Elizabeth Montgomery, Allston, Massachusetts

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 21, 2023

We have pancakes a lot at our house, so I like to look for variations of traditional recipes. Our daughter just loves the great taste of these moist pumpkin pancakes. —Elizabeth Montgomery, Allston, Massachusetts

TEST KITCHEN APPROVED

Pumpkin Cinnamon Pancakes

2 Reviews Add your review

Yield:6 servings

Prep:10 min

Cook:10 min

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Ingredients

2 cups biscuit/baking mix
2 tablespoons brown sugar
2 teaspoons ground cinnamon
2 large eggs, room temperature
1 can (12 ounces) evaporated milk
1/2 cup canned pumpkin
2 tablespoons canola oil
1 teaspoon vanilla extract
Optional toppings: Maple syrup, frozen whipped topping, thawed and fresh blackberries

Text Ingredients

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Directions

1
In a bowl, combine the baking mix, brown sugar and cinnamon. In another bowl, combine the eggs, milk, pumpkin, oil and vanilla; stir into dry ingredients and mix well.

2
Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with toppings as desired.