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Easy Pumpkin Pancakes
2 cups Bisquick mix
2 Tbs Packed light brown sugar
2 tsp Ground cinnamon
12 oz Carnation Evaporated Milk – (1 can), undiluted
1 tsp Ground allspice
1/2 cup Libby’s Solid Pack Pumpkin
2 Tbs Vegetable oil
2 Eggs
1 tsp Vanilla extract
In a large mixer bowl, combine biscuit mix, sugar, cinnamon, and allspice. Add evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth. Pour 1/4 to 1/2 cup batter (depending on sizes of pancake desired) onto heated and lightly greased griddle. Cook until top surface is bubbly and edges are dry. Turn, cook until golden. Keep pancakes warm. Serve with syrup or honey.
Serves 8
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Easy Pumpkin Pancakes
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