Bisquick Pumpkin Pancakes (Vegan)
Serves: makes 8-12 pancakes
  • 2 cups Bisquick
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • ½ cup canned pumpkin
  • 1 tsp vanilla
  • 1-1/2 cup non-dairy milk (I used Almond milk, unsweet)
  1. Heat pan to medium heat and spray with cooking spray or coat with butter (try Earth Balance) or oil.
  2. Mix all dry ingredients in a large mixing bowl.
  3. Add pumpkin and vanilla and stir.
  4. Slowly add milk, until the consistency is to your liking. For fluffier pancakes, let the batter sit for a few minutes before cooking.
  5. Pour ¼ cup or less of batter on to the pan, depending on how big you want your pancakes.
  6. Cook both sides until golden.
Recipe by Modern Martha at