Cinnamon Sugar Pumpkin Pancake Rolls

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Cinnamon Sugar Pumpkin Pancake Rolls

These pancakes are the perfect quick breakfast! Make a batch on Sunday, then freeze them for the week! Roll them with cinnamon sugar and they become a portable school morning treat!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 18 pancakes

Serving Size 1 pancake

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Ingredients

• 
  2 cups Bisquick Baking Mix from the yellow box
  


• 
  4 tablespoons brown sugar
  


• 
  1 1/2 teaspoons cinnamon divided
  


• 
  1/4 teaspoon ground nutmeg
  


• 
  1/4 teaspoon ground ginger
  


• 
  1/4 teaspoon allspice
  


• 
  1/4 teaspoon ground cloves
  


• 
  1 3/4 cups non-fat milk may substitute your favorite kind of milk or nut-milk
  


• 
  2 large eggs
  


• 
  1/2 teaspoon vanilla extract
  


• 
  3/4 cup pumpkin puree not pumpkin pie mix
  


• 
  1/4 cup granulated sugar
  

Instructions

• Whisk together Bisquik, brown sugar, 1/2 teaspoon cinnamon, and the rest of the spices in a large bowl.


• Add milk, eggs, vanilla, and pumpkin puree to a measuring cup and whisk. Stir wet ingredients into dry. The mixture should be thin; it will drip off the spoon.


• Heat a small 7-8" frying pan over medium-low heat. Spray with cooking spray (or grease with butter) and add about 1/8 cup of batter in the pan. Swirl the pan to spread the batter into a large thin circle (like you're making a crepe). Cook until the top is filled with bubbles and you can easily flip the pancake. Cook for just a few seconds more then place on a plate. Repeat until all batter is gone.


• Stir the granulated sugar and remaining 1 teaspoon cinnamon in a small bowl. You can add more cinnamon if you'd like; we like it more sweet so I use less cinnamon. (Optional: spread each pancake with butter.) Sprinkle some cinnamon sugar mix on each pancake and roll up. Serve warm.


• Store in an airtight container or bag in the refrigerator, for up to 3 days. You can also freeze these for quick morning breakfasts: place a small sheet of waxed paper between each pancake and place in a ziploc bag in the freezer. To reheat, microwave for about 20-30 seconds, depending on your microwave.

Recipe Video

Nutrition Information

Serving: 1pancake | Calories: 100kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 191mg | Potassium: 92mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1671IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Breakfast

Cuisine American

Keyword breakfast, pancakes, pumpkin

Source link

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