As much as I always struggle to make pretty pancakes, I decided to take another stab at them because I was seriously craving pumpkin pancakes after seeing them all over the blog world.
But as I was about to start cooking, I suddenly was struck with inspiration to make pancakes with apple butter.
Instead of throwing my pumpkin pancakes idea out the window, I made both. Pumpkin pancakes + apple butter pancakes = the perfect fall pancakes.
I started with basic Bisquick mix and added milk and eggs according to the directions.
Once it was mixed, I cooked half the batch.
I set the plain pancakes on a cookie sheet in the oven to stay warm while I got started on the pumpkin pancakes.
I added about three scoops of canned pumpkin to the remaining pancake batter.
Then I mixed in a little bit of brown sugar and cinnamon.
The pumpkin and spices turned the batter a nice shade of orange.
It reminded me of pumpkin pie filling.
I had a hard time working with the pumpkin pancakes. They cooked very, very slowly and were really hard for me to flip. I ended up with lots of deformed pancakes
The pumpkin pancakes also didn’t cook evenly. There was a spot in the middle of each one where the batter just refused to cook, no matter how burned the rest of the pancake was.
Eventually I got a few decent pumpkin pancakes out of the batch.
I decided to test both a plain pancake topped with apple butter and a pumpkin pancake to see which I liked better.
In the end it was a toss up. They were both really good and tasted just like fall. For next time, I need to figure out a way to get the pumpkin pancakes to cook more evenly.