PUMPKIN CINNAMON PANCAKES

Pumpkin Cinnamon Pancakes image

"We have pancakes a lot at our house, so I like to look for variations on traditional recipes," notes Elizabeth Montgomery of Allston, Massachusetts. "Our daughter just loves the great taste of these moist pumpkin pancakes."

Provided by Taste of Home

Time 20m

Yield 1 dozen.

Number Of Ingredients 9

Ingredients

2 cups biscuit/baking mix
2 tablespoons brown sugar
2 teaspoons ground cinnamon
2 eggs
1 can (12 ounces) evaporated milk
1/2 cup canned pumpkin
2 tablespoons vegetable oil
1 teaspoon vanilla extract
Optional Toppings: Maple syrup, frozen whipped topping, thawed and fresh blackberries

Steps:

In a bowl, combine the baking mix, brown sugar and cinnamon. In another bowl, combine the eggs, milk, pumpkin, oil and vanilla; stir into dry ingredients and mix well., Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with toppings as desired.

Nutrition Facts : Calories 333 calories, Fat 16g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 587mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 1g fiber), Protein 9g protein.

*** Explore more Pumpkin Cinnamon Pancakes Recipes »

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