Pumpkin Pie Pancakes

This is a recipe I just tried due to leftover canned pumpkin from a muffin baking frenzy I did. Of course, it is edited but the original is called "Pumpkin Pancakes" off of Allrecipes. I accidentally bought pumpkin pie mix rather than regular pumpkin. I think it turned out better than it would have because there was JUST enough pumpkin flavor. It would have been too bland without (which was mentioned in the original reviews). I also edited the preparation to make it easier. The orginal recipe also includes a recipe for apple cider syrup. We just used regular syrup, and it was DELICIOUS! They were really great reheated the next morning, too. One batch makes about 12 pancakes!

1 cup flour
1 Tbs sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 eggs
1 cup milk
1/2 cup canned pumpkin pie mix
2 Tbs vegetable oil

1) Combine dry ingredients in a small bowl.
2) In a medium bowl, combine and beat together wet ingredients.
3) Slowly beat in dry ingredients just until smooth.
4) Heat griddle on medium-low heat...the outside cooks much faster than the inside! Use 1/4 cup batter for each pancake. Spread the batter a little after you pour it on the griddle. This helps reduce cook time and allows the pancake to cook more evenly through. Flip when bubbles appear on top side; cook 1-2 minutes more.

**Matt had the TASTY idea to have cinnamon apples and whipped cream on top!**