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Pumpkin Pie Pancakes

Prep time 10 mins
Cook time 3 mins
Yield 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

How to Make It

  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.