Pumpkin Walnut Pancakes

Pumpkin Walnut Pancakes are Some Kinda Good served with maple sausage and warm syrup.

Pumpkin walnut pancakes remind me of trips to the Tennessee mountains as a child. Every fall my family would take a trip to see the changing leaves and we’d always stop at one of the many log cabin restaurants with signs flashing “Hot Flapjacks!” Make this fluffy stack of buttery, pumpkin spice flavored pancakes to welcome the changing of the seasons. Be sure to use a cast iron skillet for the most crispy edges. You’ll be glad you did!

Nothing welcomes fall like a big batch of pumpkin spice walnut pancakes.

Some Kinda Good Pumpkin Walnut Pancakes  

  • 1 tablespoon vegetable oil
  • 2 cups Bisquick® mix
  • 1 cup milk
  • 2 large eggs
  • 1/2 cup Libby’s Canned Pumpkin
  • 2 teaspoons vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup chopped walnuts
  • Unsalted butter

Preheat the oven to 250 degrees. Place two tablespoons of butter and one tablespoon of oil in a cast iron skillet and set it over medium heat on the stove top. Combine the wet ingredients in a medium bowl by slightly beating eggs, then adding the vanilla, milk and pumpkin. In a small bowl, combine the Bisquick and pumpkin pie spice. Mix together the wet and dry ingredients, whisking to break up any lumps. Fold in walnuts. If the batter is too thick, add a bit more milk. The consistency should spread evenly when poured.

Using a 1/4 cup measuring cup, pour each pancake into the hot butter and oil, being sure to swirl the oil and butter around to coat the pan evenly. Let pancakes cook about two minutes or until the surface begins to bubble before flipping. Cook for another minute or two, until the batter is firm on both sides. Place cooked pancakes on a baking sheet and add a dot of butter to each one. Keep pancakes in warm oven while the remaining batter is cooked. Serve with bacon or maple sausage and warm syrup.

New to Some Kinda Good?

Georgia native Rebekah Faulk Lingenfelser is a ServSafe certified professionally trained private chef, culinary TV personality, author and food enthusiast. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and blogger at SomeKindaGood.com, your one stop shop for Southern coastal cuisine, locally sourced and in-season. Pull up a chair for cooking and entertaining tips, and easy-to-execute, flavorful recipes to share around the family table. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.


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