Prep Time 10m
Cook Time 3m
Ready Time 25m
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® Pure Canola Oil
  • OR 1/4 cup Crisco® Puritan® Canola Oil with Omega-3 DHA
  • 1 teaspoon vanilla extract
  • Crisco® Original No-Stick Cooking Spray
Preparation Directions
  • Step 1Whisk flour, baking powder, baking soda, pumpkin pie spice, salt and sugar in a large bowl. Whisk in buttermilk, pumpkin, eggs, oil and vanilla until well blended.
  • Step 2Spray a large nonstick griddle or skillet with no-stick cooking spray. Heat over medium heat.
  • Step 3Pour batter by scant 1/3 cupfuls into skillet, working in batches. 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.
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