1/2 cup canned pumpkin (100% pumpkin, not pie filling)
2 eggs
2 T vegetable or canola oil
1 cup milk
2 cup baking mix (Bisquick, I used Hy-Vee brand)
1 tsp pumpkin pie spice ( or 1/4 tsp each of cinnamon, nutmeg and ginger)
Mix all the wet ingredients, then add the dry. Mix well but don’t beat it. You want to incorporate the dry mix so you don’t have white lumps in your cakes.
Cook on a griddle, about 400°. Turn when pancakes are risen, and have a few bubbles on top. If you leave on too long so that there a more bubbles like a traditional pancake, they will burn.
Kitsch Kitchen 