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Gingerbread Harvest Pancakes Year Round

Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
These are a variation of our harvest pancakes, adding the ingredients to add the gingerbread flavor.

Ingredients

  • 2 cups Bisquick pancake mix
  • ½ cup sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • 1 ½ tablespoons melted butter
  • 1 cup pumpkin
  • ¼ cup sour cream
  • 2 ½ tablespoons molasses
  • 2 eggs
  • 1 ¾ cups milk

Instructions

  • Combine dry ingredients in a medium bowl and mix.
  • Add wet ingredients and whisk together.
  • Heat a pancake griddle or skillet over medium heat. Grease with butter or cooking spray.
  • Pour pancake batter onto surface forming approximate 5 inch pancakes.
  • Cook 1-2 minutes per side until fully cooked through.

Notes

Serve with your favorite syrup.

Nutrition - See Recipe Post for Nutrition Disclaimer

Serving: 4 5" pancakes | Calories: 645.2kcal | Carbohydrates: 80.9g | Protein: 16.4g | Fat: 29.9g | Saturated Fat: 10.7g | Polyunsaturated Fat: 5.4g | Monounsaturated Fat: 11.1g | Trans Fat: 0.2g | Cholesterol: 115.6mg | Sodium: 882.5mg | Potassium: 629.8mg | Fiber: 2.9g | Sugar: 47.3g | Vitamin A: 521.1IU | Vitamin C: 0.7mg | Calcium: 312.2mg | Iron: 4.2mg