Pumpkin Pancakes with Maple Cream and Candied Vanilla Pecans | Virtually Homemade: Pumpkin Pancakes with Maple Cream and Candied Vanilla Pecans

Tuesday, October 23, 2012

Pumpkin Pancakes with Maple Cream and Candied Vanilla Pecans

I grew up on Bisquick pancakes.  They are just plain good.  I like the idea that the mix has shortened the pancake making process, without taking away the homemade feel of this classic breakfast item.  As well, it comes in a version with no trans fat and gluten free.  Plus, you can use it for so many other recipes!

Of course, Bisquick’s original purpose was to create quick delicious biscuits.  However, upon visiting the website I found recipes for Sriracha Veggie Cheese Balls (yum), mini chicken pot pies (yummier) and my personal favorite as a child (so easy I made it myself from the age of 9 ) Apple Cinnamon Coffee Cake with a gooey brown sugar topping (yummiest!).

Therefore, it was a no brainer to use Bisquick for this pumpkin pancake recipe. The result is a light orange fluffy pancake produced in just a few minutes.  However, I felt these special formations required more than your basic maple syrup.  So, I jazzed them up with some maple cream and candied vanilla pecans - you can drizzle on some extra maple syrup too.

Pumpkin flavored food is just right at this time of year.  Whether it be a pie, loaf, cupcake, latte or cookie, October is officially pumpkin month.  Add some spice to warm these chilly fall days and you have pumpkin nirvana with Bisquick lending a helping hand.

Pumpkin Pancakes with Maple Cream and 
Candied Vanilla Pecans

  • 2 1/3 cups Bisquick Mix
  • 1/3 cup canned pumpkin
  • 1 1/4 cup milk
  • 1/4 cup canola oil
  • 2 tablespoons sugar
  • 1/2 teaspoon pumpkin pie spice
  • 2 eggs
Cooking Directions
  1. Heat skillet pan over medium heat. Add a light coating of canola oil.
  2. Mix all of the pancake ingredients until well combined. For each pancake pour approximately 1/4 cup of batter onto heated griddle.
  3. Cook until batter is bubbling and pancakes are slightly dry at edges. Flip and cook for another 2-3 minutes.
  4. Serve with a tablespoon of maple cream and sprinkling of candied pecans (recipes below).

Maple Cream

  • 4 ounces cream cheese
  • 1/4 cup pure maple syrup
  • 1 tablespoon powdered sugar
Cooking Directions
  1. Blend with beaters until smooth.

Candied Vanilla Pecans

  • 1/2 lb. pecan halves
  • 1 tablespoon water
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 egg white
Cooking Directions
  1. Pre-heat oven to 250 degrees.
  2. Whip water, sugar, vanilla and egg white until frothy. Add pecans and stir until all nuts are coated.
  3. Cover a sheet pan with parchment paper and place pecans across pan in an even layer.
  4. Bake pecans for one hour, stirring approximately every 15 minutes.
  5. Let cool. Chop into smaller pieces before topping your pancakes.
Other Pumpkin Recipes from Food Network's Fall Fest:
Jeanette's Healthy Living: Gluten-Free Pumpkin Spice Pancakes
Chez Us: Pull Apart Pumpkin-Pecan Bread With Maple Bourbon Frosting
And Love It Too: Vanilla Pumpkin Swirl Cake With Vanilla Palm Sugar Glaze
Haute Apple Pie: Creamy Pumpkin Penne With Italian Sausage
HGTV Gardens: Garden-to-Table: Pumpkins
From My Corner of Saratoga: Chocolate-Pumpkin Cake
Made By Michelle: Pumpkin Scone
Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas
Devour: 5 Delicious Ways to Use Pumpkins After Carving
Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans 
The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream
Thursday Night Dinner: Chocolate Chip Pumpkin Pie
Cooking With Books: Pumpkin-Bacon Brussels Sprouts
FN Dish: Primping Up Pumpkin


  1. In the Maple Cream part, a tablespoon of what???

    1. How did that happen?:(( Powdered Sugar for heaven's sake!


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