Bisquick Pumpkin Pancakes Recipes

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.

Steps:

• In 1-quart saucepan, heat Syrup ingredients to boiling, stirring constantly, slowly adding enough black food color to completely color the mixture black. Stir constantly while boiling a few more minutes until mixture thickens. Remove from heat; set aside.
• In large bowl, stir together Pancake ingredients until well combined. Spoon batter onto hot greased griddle; cook until golden, 2 to 3 minutes each side.
• Transfer to serving plates; top with syrup, and serve warm.

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.

Steps:

• In 1-quart saucepan, heat maple syrup, corn syrup and butter over medium-low heat until butter is melted. Remove from heat; stir in food color. Set aside.
• In large bowl, stir together half-and-half and lemon juice; let stand 2 minutes. Stir in Bisquick mix, sugar, baking powder, egg yolks and vanilla with wire whisk or fork until blended. Stir in chocolate chips. In small bowl, beat egg whites with electric mixer on high speed until soft peaks form. Fold beaten egg whites into batter.
• Heat griddle to 350°F or heat 12-inch nonstick skillet over medium heat. Grease with melted butter. Place pumpkin pancake mold onto griddle with handle up; heat until hot.
• For each pancake, pour 1/3 cup batter into mold on hot griddle. Cook until bubbles break on surface and edges just begin to dry. Remove mold. Turn; cook about 1 minute or until golden brown. Serve with orange syrup.

Steps:

• mix all ingredients in bowl.
• pour 1/3 cup of mix onto hot greased/non stick skillet.
• turn once when top side fully bubbles.

Steps:

• 1 In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger. 2 Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat. 3 For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.

Steps:

• Beat eggs in small mixer bowl on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients.
• Pour batter by tablespoonfuls onto MEDIUM-HOT un-greased griddle.
• Bake until puffed and bubbles begin to break. Turn and bake other side until golden brown. About 5 dozen 2-inch pancakes. Serve with sausages and rum flavored syrup.
• MAPLE RUM FLAVORED SYRUP: Heat 1 cup maple flavored syrup and tablespoon butter or margarine. Remove from heat; stir in 1/2 teaspoon rum flavoring. Serve warm. About 1 cup.
• Betty Crocker's Bisquick Cookboook.

Steps:

• Heat oven to 350 degrees.
• Generously grease bottom of 9x5 loaf pan.
• Stir all ingredients except raisins in pan with fork until moistened; beat vigorously 1 minute.
• Stir in raisins.
• Bake until toothpick inserted in center comes out clean, 45 to 55 minutes.
• Cool 5 minutes.
• Run knife or metal spatula around sides of loaf to loosen; remove from pan.
• (If loaf sticks to pan, press gently on sides of loaf with knife or metal spatula.).

Steps:

• Mix Bisquick mix, milk and eggs as directed on box for pancakes, adding pumpkin and pumpkin pie spice to batter. Make pancakes as directed on box.
• In 1-quart saucepan, heat Syrup ingredients over low heat, stirring occasionally, until heated through and starting to simmer.
• Serve pancakes topped with syrup and nuts.