Fun fact about our family: My kids call their grandma Pumpkin. So, in the fall every time I hear my kids pointing out a pumpkin on someone’s front porch, my head is turning to look for my mom.
Pumpkin is also fun to cook with. (Am I talking about the vegetable or my mom? ) ; )
I know I’m not the first person to ever combine pumpkin and Nutella into the perfect pancakes for fall. You can see Victoria’s from-scratch recipe here. But when I make pancakes I do it the way my grandmother always did, with good ol’ Bisquick. (Although, that might change very soon because my mom got me a wheat grinder for my birthday and I’m excited to try it.)
To make these pancakes, I doubled the recipe on the back of the Bisquick box, but instead of using 4 eggs, I used 3 eggs and 1/2 cup of pumpkin puree. Just the canned Libby’s stuff in the baking aisle works for me. Or you can see how I have used the microwave to make homemade pumpkin puree out of real pumpkins. They are kid and husband approved and I liked that, because of the pumpkin, they weren’t just empty carbs (granted, there were plenty of those too) and they kept the kids full until lunch time.
They also froze and reheated well.
Let me know if you try them!
- 4 cups Bisquick
- 2 cups milk
- 3 eggs
- 1/2 cup pumpkin puree
- 1. Mix Bisquick, milk, beaten eggs, and pumpkin puree until it resembles traditional pancake batter.
- 2. Ladle pancakes onto hot, butter skillet. Use a spoon to drizzle a Nutella swirl into each pancake as it cooks.
- 3. Fry until golden brown, flip when bubbling in the middle.
- Nutella inside pancakes will be HOT. Allow to cool slightly, especially when serving to children.