December 24, 2013

Pumpkin Eggnog Pancakes with Maple Butter

On the Menu Today~
Pumpkin Eggnog Pancakes with Maple Butter~

Fast, easy and oh so good!
Perfect with maple butter.

Pumpkin Eggnog Pancakes with Maple Butter

  • 2 1/3 cups Original Bisquick
  • 1/3 cup canned pumpkin (not pumpkin pie mix)
  • 1 1/4 cups eggnog (found in the dairy section)
  • 1/4 cup vegetable oil
  • 2 tablespoons brown sugar
  • 1 teaspoon pumpkin pie spice
  • 2 eggs
Cooking Directions
  1. Heat griddle to 375 degrees. Lightly grease griddle.
  2. In medium bowl, stir all pancake ingredients together until well blended. Let stand 10 minutes, stir again. For each pancake, pour slightly less than a 1/4 cup batter onto hot griddle. Cook until edges are dry and top is bubbly. Flip pancake over, cook other side until golden brown.
Serve with Maple Butter and
Pure Maple Syrup~

Maple Butter

  • 3/4 cup butter, room temperature
  • 1/2 cup maple syrup
Cooking Directions
  1. In a mixing bowl, beat butter until smooth. Gradually add syrup, continuing to beat until smooth.
Serve with pancakes, french toast, vegetables, bagels and/or anything else.

Pumpkin, Eggnog, Pancakes ButterMaple

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