Pumpkin Pie Pancakes

10 min
3 min
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
• Hungry Jack® Microwave Ready Regular Syrup

PREPARATION DIRECTIONS:

1. 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. 2.
   SPRAY a large nonstick griddle or skillet with no-stick cooking spray. Heat over medium heat.


3. 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. 4.
   SERVE warm with syrup.