One of the best things about fall? Everything pumpkin, of course. From pumpkin spice lattes to creamy pumpkin cheesecake to sugary pumpkin donuts, there are many autumnal treats to dig into. When it comes to weekend breakfast, there’s one recipe that always understands the assignment: my mom’s three-ingredient Pumpkin Pie Pancakes. Sure, I can absolutely whip them up in my own kitchen, but there’s something deliciously satisfying about heading to Mom’s—aka Bab’s—for breakfast. (OK, everybody goes there—it’s not just me!)
Babs’s kitchen has always been a gathering place for scrumptious meals, and the first meal of the day is no exception. She’s gained quite the reputation for serving up the most delightful, aesthetically pleasing brunch spreads, including her usual suspects: pistachio/chocolate chip/blueberry crumb-topped muffins, seasonal fruit salads, sausage and bacon—and this time of year, pumpkin pie pancakes.
Sure, you can stop by, but for those out of town, I asked my mom all about her recipe so you can make it right at home.
Why I Love My Mom’s Pumpkin Pie Pancakes
My mom’s Pumpkin Pie Pancakes are easy to make—and even easier to eat. They can be topped with anything you’d like, including a dollop of whipped cream and sprinkled cinnamon, and you can add pecans, walnuts, or even chocolate chips to the batter. It’s one of those recipes that any weekend guests will appreciate and feel like they’re staying at a charming B&B.
How To Make My Mom’s 3-Ingredient Pumpkin Pie Pancakes
Alexa Mellardo
First off, my mom’s pantry is always stocked up with Bisquick. It’s one of her cooking staples—she uses it for quiche, muffins, waffles, and her famous pancakes. Another kitchen staple my mom keeps on hand throughout the fall? Canned pumpkin. Now that we have that covered, let’s grab a whisk and get mixing.
Ingredients
If you take my tip above, you’ll have every one of these ingredients on hand.
- ½ cup Bisquick
- ¾ cup + 3 tablespoons milk of choice
- 1 can pumpkin purée
Directions
- In a metal mixing bowl, combine the Bisquick and milk.
- Mix thoroughly, making sure to whisk out all of the lumps.
- Next, stir in the pumpkin purée.
- Blend all of the ingredients well.
- Make sure your griddle is warm enough without being too hot. (If you flick water droplets onto the griddle, they should “dance” across the pan.)
- When the edges of each pancake look formed, they are ready to flip.