Description
Delightfully thin and fluffy pumpkin pancake rolls infused with warm cinnamon and autumn spices, perfect for a cozy breakfast or brunch. These crepe-style pancakes are rolled with cinnamon sugar for a sweet finish and can be easily customized with your favorite spreads.
Ingredients
Scale
Dry Ingredients
- 2 cups Bisquick Baking Mix (from the yellow box)
- 4 tablespoons brown sugar
- 1 ½ teaspoons cinnamon, divided
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
Wet Ingredients
- 1 ¾ cups non-fat milk (or your preferred milk or nut milk)
- 2 large eggs
- ½ teaspoon vanilla extract
- ¾ cup pumpkin puree (not pumpkin pie mix)
Topping
- ¼ cup granulated sugar
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the Bisquick baking mix, brown sugar, ½ teaspoon of cinnamon, and the nutmeg, ginger, allspice, and cloves until evenly combined.
- Combine Wet Ingredients: In a separate measuring cup or bowl, whisk together the non-fat milk, eggs, vanilla extract, and pumpkin puree until smooth and well blended.
- Make Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be thin enough to drip off a spoon, perfect for making thin pancakes.
- Cook Pancakes: Heat a small 7-8 inch frying pan over medium-low heat. Lightly grease the pan with cooking spray or butter. Pour about 1/8 cup of batter into the pan, then immediately swirl the pan to spread the batter into a thin, large circle similar to a crepe. Cook until bubbles form on the surface and the pancake can be easily flipped. Flip carefully and cook for a few more seconds. Remove to a plate. Repeat with the remaining batter.
- Prepare Cinnamon Sugar: In a small bowl, combine the granulated sugar with the remaining 1 teaspoon of cinnamon. Adjust cinnamon quantity to taste.
- Assemble Rolls: Optionally, spread each warm pancake with butter. Sprinkle generously with cinnamon sugar, then roll up tightly. Serve the rolls warm for best taste.
- Storage and Reheating: Store leftover pancake rolls in an airtight container or bag in the refrigerator for up to 3 days. For freezing, place waxed paper between pancakes and store in a freezer-safe bag. Reheat in the microwave for 20-30 seconds or until warmed through.
Notes
- Cinnamon sugar topping is delicious, but feel free to try Nutella, peanut butter, fruit spreads, marshmallow fluff, or jam as alternative fillings.
- Flipping the thin pancakes can be tricky; use a fork or spatula edge to gently lift and quickly flip for the best results. Practice makes perfect!
- For thin, crepe-like pancakes, add extra milk to the batter as needed and swirl the batter in the pan immediately after pouring to achieve a thin layer.
Nutrition
- Serving Size: 1 pancake roll
- Calories: 95
- Sugar: 6g
- Sodium: 210mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 30mg
