2 c. flour
3 tsp. baking powder
2 tbsp. light brown sugar
2 tsp. ground cinnamon
1 tsp. vanilla extract
1 1/2 c. (12 oz. can) evaporated milk
1/2 c. Libby's solid pack pumpkin
2 tbsp. vegetable oil
2 eggs
1 tsp. ground allspice

In a large mixing bowl, combine flour, baking powder, sugar, cinnamon, and allspice. Add milk, pumpkin, oil, eggs, and vanilla; beat until smooth. Pour 1/4 to 1/2 cup of batter (depending on the size of pancake desired) onto heated and lightly greased griddle. Cook until top surface is bubbly and edges are dry. Turn. Cook until golden. Keep pancakes warm. Serve with favorite syrup. Great for Thanksgiving or Christmas breakfast!