Pumpkin Pancakes

Pumpkin Pancakes are perfect for fall and holiday breakfasts. Plus it’s a great way to use up any leftover canned pumpkin.

• Ready In: 22 mins
• Serves: 5

Ingredients

• 1  egg
• 1 2⁄3 cups milk
• 1⁄2 cup canned pumpkin
• 2  tablespoons  melted butter
• 1  teaspoon  McCormick® Pure Vanilla Extract
• 2  cups flour
• 2  tablespoons  packed brown sugar
• 1  tablespoon  McCormick® Pumpkin Pie Spice
• 1  tablespoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt

Directions

1. Beat egg in medium bowl. Add milk, pumpkin, butter and vanilla; mix well. Mix remaining ingredients in large bowl until well blended. Add pumpkin mixture; stir just until blended. Let stand 5 minutes.
2. Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.