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Pumpkin Pancakes are perfect for fall and holiday breakfasts. Plus it’s a great way to use up any leftover canned pumpkin.
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
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.
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.
Serving Suggestion: Serve pancakes with chopped walnuts or pecans and maple syrup.
(Amount per serving)