Bisquick Pumpkin Pancakes Recipe 385

MAKE-AHEAD PUMPKIN-CREAM CHEESE PANCAKE BAKE

Ideally suited for a special-occasion brunch, this indulgent pumpkin pancake bake is easy to make ahead of time.

Provided by Annalise Sandberg

Categories Breakfast

Time 1h45m

Yield 8

Number Of Ingredients 16

Make-Ahead Pumpkin-Cream Cheese Pancake Bake image

Steps:

In large bowl, mix Bisquick™ mix and 1 teaspoon pumpkin pie spice. In medium bowl, mix 2/3 cup milk, 2 eggs, pumpkin and 1 teaspoon vanilla. Add to dry ingredients in large bowl, and stir until just combined.
Heat skillet over medium heat; grease if necessary. Pour batter by 1/3 cupfuls into skillet. Cook until edges appear dry, about 2 minutes, then turn and cook 1 minute. Repeat with remaining batter; let pancakes cool completely.
Grease 13x9-inch (3-quart) baking dish with butter or cooking spray. Spread each pancake with cream cheese, then cut in half and place cut side down into baking dish.
In large bowl, beat 6 eggs, 1 1/2 cups milk, the cream, granulated sugar and 1 tablespoon vanilla. Pour over pancakes. Cover with plastic wrap; refrigerate at least 2 hours but no longer than 8 hours.
Heat oven to 350°F. Remove baking dish from refrigerator.
In small bowl, mix flour, brown sugar and 1/2 teaspoon pumpkin pie spice. Cut in butter with pastry blender until the size of small peas. Sprinkle on top of pancakes in baking dish.
Bake about 1 hour or until topping is golden and filling is set. If topping browns too quickly, cover with foil.
Let stand 15 minutes before serving.

Nutrition Facts : Calories 540, Carbohydrate 50 g, Cholesterol 255 mg, Fat 4 1/2, Fiber 0 g, Protein 13 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 25 g, TransFat 1 g

Ingredients

2 cups Original Bisquick™ mix
1 teaspoon pumpkin pie spice
2/3 cup milk
2 eggs
1/2 cup canned pumpkin (not pumpkin pie mix)
1 teaspoon vanilla
4 oz cream cheese, softened
6 eggs
1 1/2 cups milk
1 cup heavy whipping cream
1/2 cup granulated sugar
1 tablespoon vanilla
1/2 cup Gold Medal™ all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1/4 cup cold butter, cut into cubes

SPICY PUMPKIN PANCAKES- BISQUICK

Make and share this Spicy Pumpkin Pancakes- Bisquick recipe from Food.com.

Provided by Misti_Country_Girl

Categories Breakfast

Time 20m

Yield 18 serving(s)

Number Of Ingredients 11

Spicy Pumpkin Pancakes- Bisquick image

Steps:

Heat syrup and margarine until margarine is melted; remove from heat. Stir in pecans; Keep warm.
Stir pancake ingredients until well blended.
Pour batter by slightly less than 1/4 cupfuls onto hot griddle (grease griddle if necessary). Cook until edges are dry. Turn; cook until golden brown. Serve with syrup.

Nutrition Facts : Calories 158.7, Fat 5.5, SaturatedFat 1.7, Cholesterol 25.1, Sodium 202.8, Carbohydrate 25.1, Fiber 0.7, Sugar 14.2, Protein 2.8

Ingredients

1 cup maple syrup
1 tablespoon butter
1/4 cup pecans, chopped
2 1/3 cups Bisquick
1/3 cup canned pumpkin (Not Pumpkin Pie Mix)
1 1/4 cups milk
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs