Makes about 16 pancakes.
2 cups biscuit mix
2 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 1/2 cups undiluted evaporated milk
1 teaspoon ground allspice
1/2 cup solid pack canned pumpkin
2 tablespoons vegetable oil
1 teaspoon vanilla extract
In large mixer bowl, combine biscuit mix, sugar, cinnamon, and
allspice. Add evaporated milk, pumpkin, oil, eggs, and vanilla;
beat until smooth. Pour 1/4 to 1/2 cup batter (depending on 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 syrup or honey.