2 c. biscuit mix
2 tbsp. packed light brown sugar
2 tsp. ground cinnamon
1 1/2 c. (12 oz. can) undiluted Carnation evaporated milk
1 tsp. ground allspice
1/2 c. Libby's solid pack pumpkin
2 tbsp. vegetable oil
1 tsp. vanilla extract
2 eggs

In large mixer bowl, combine biscuit mix, sugar, cinnamon and allspice. Add evaporated milk, pumpkin, oil, egg and vanilla; beat until smooth.

Pour 1/4 to 1/2 cup batter onto a heated and lightly greased griddle. Cook until top surface is bubbly and edges are dry. Turn and cook until golden brown. Keep pancakes warm. Serve with syrup or honey. Makes 16 pancakes. Serves 8.