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Pumpkin Pie Pancakes 

Prep time: 10 min
Cook Time: 3 min
Yield: 16 pancakes

Ingredients:

1cup Pillsbury BEST® All Purpose Flour
1teaspoon baking powder
1teaspoon baking soda
1tablespoon pumpkin pie spice
1/2teaspoon salt
2tablespoons sugar
1cup buttermilk
1/2cup canned pumpkin
2 large eggs
1/4cup Crisco® Pure Canola Oil
OR 1/4 cup Crisco® Puritan Canola Oil with Omega-3 DHA
1teaspoon vanilla extract
Crisco® Original No-Stick Cooking Spray
Hungry Jack® Microwave Ready Regular Syrup

Preparation Directions:

1.WHISK 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.
2.SPRAY a large nonstick griddle or skillet with no-stick cooking spray. Heat over medium heat.
3.POUR 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.
4.SERVE warm with syrup.