Pumpkin Cinnamon Pancakes

Name: Pumpkin Cinnamon Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings.
Ingredients: 2 cups biscuit/baking mix; 2 tablespoons brown sugar; 2 teaspoons ground cinnamon; 2 large eggs, room temperature; 1 can (12 ounces) evaporated milk; 1/2 cup canned pumpkin; 2 tablespoons canola oil; 1 teaspoon vanilla extract; Optional toppings: Maple syrup, frozen whipped topping, thawed and fresh blackberries

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 6 servings.

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

Ingredients

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

Directions

1. 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.
2. 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

2 pancakes: 333 calories, 16g fat (6g saturated fat), 91mg cholesterol, 587mg sodium, 37g carbohydrate (12g sugars, 1g fiber), 9g protein.

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