Pumpkin Pie Pancakes

Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 16 pancakes

Ingredients:

1 cup Pillsbury BEST® All Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
2 tablespoons sugar
1 cup buttermilk
1/2 cup canned pumpkin
2 large eggs
1/4 cup Crisco® Canola Oil
1 teaspoon vanilla extract
Crisco® Original No-Stick Cooking Spray
Maple Syryp - Hungry Jack® Microwave Ready Regular Syrup

Preparation Directions:

1. In a large bowl whisk flour, baking powder, baking soda, pumpkin pie spice, salt and sugar. Whisk in buttermilk, pumpkin, eggs, oil and vanilla until well blended.

2. Spray a large nonstick griddle or skillet with no-stick cooking spray. Heat over medium heat.

3. Working in batches, pour batter by scant 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are lightly browned, about 1-1/2 minutes per side. Repeat with remaining batter, spraying skillet with no-stick cooking spray between batches as needed.

4. Serve with syrup.