Pumpkin Pie Pancakes
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.
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
to you by Amy Tobin
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