Pumpkin Pie Pancakes

By KSmitherman

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

Details

Adapted from crisco.com

Preparation

Step 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.
SPRAY a large nonstick griddle or skillet with no-stick cooking spray. Heat over medium heat.
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.
SERVE warm with syrup.