2 C. pancake mix 1 1/3 C. skim milk 1/2 C. pumpkin, canned 1/4 C. canola oil 1 T. sugar 1 tsp. pumpkin pie spice 2 large eggs
Heat skillet to 375 degrees F. Grease lightly with oil. In a medium bowl, combine ingredients; stir just until all ingredients are moistened. For each pancake, pour ¼ cup batter into hot skillet. Cook 1 to 1 1/2 minutes turning when edges look cooked and bubbles begin to break on the surface. Continue to cook another minute or until golden brown. Serve with syrup.