Pumpkin Pie Pancakes

• 1 cup Pillsbury BEST(R) 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(R) Pure Canola Oil OR 1/4 cup Crisco(R) Puritan Canola Oil with Omega-3 DHA
• 1 teaspoon vanilla extract
• Crisco(R) Original No-Stick Cooking Spray
• Hungry Jack(R) Microwave Ready Regular Syrup

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.

flour, baking powder, baking soda, pumpkin pie spice, salt, sugar, buttermilk, pumpkin, eggs, canola oil, vanilla, regular syrup

Taken from www.myrecipes.com/recipe/pumpkin-pie-pancakes (may not work)