Pumpkin Pancakes

Yields: 16 pancakes

Ingredients

• 2 cups Bisquick Baking Mix

• 2 Tablespoons Light Brown Sugar

• 2 teaspoons Ground Cinnamon

• 1 teaspoon Allspice

• 1 1/2 cups Evaporated Milk

• 1/2 cup Pumpkin Purée (NOT pumpkin pie filling)

• 2 Tablespoons Vegetable Oil

• 2 Eggs, beaten

• 1 teaspoon Vanilla

Directions

1. Mix together Bisquick, sugar, cinnamon, and Allspice.

2. Add milk, pumpkin purée, vegetable oil, beathen egg, and vanilla. Mix until smooth consistency.

3. Pour batter by 1/4 - 1/2 cupfuls onto a heated and lightly oiled griddle. Cook until the top becomes bubbly and edges become dry. Carefully flip pancakes and cook the other side until done.

4. Keep pancakes warm in a low temperature oven while cooking the remaining pancakes.

5. Serve with syrup or honey or lightly sweetened cinnamon whipped cream and toasted, chopped pecans.