Pumpkin Pancakes from The Griddle Cafe in L.A. (20 servings) 2 cups of your favorite dry pancake mix 3 Tablespoons dark-brown sugar 2 and 1/2 teaspoons pumpkin-pie spice 1 and 1/2 cups milk 1 cup canned pure pumpkin puree 1 large egg - beaten 1 teaspoon pure vanilla extract 1 Tablespoon vegetable oil - plus more for the griddle In a large bowl, combine the pancake mix, brown sugar, and pumpkin pie spice. In another large bowl, mix together the milk, pumpkin, egg, vanilla extract, and oil. Add the pumpkin mixture to the dry ingredients and stir to combine. Heat a lightly oiled griddle or large frying pan on medium high. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook the pancakes until bubbles form in the batter and the edges begin to brown. Then flip them and cook until the other sides are lightly browned. Top with store bought or homemade whipped cream and powdered sugar. Enjoy! This recipe calls for pumpkin puree. For an easier option, use 1 cup of Libby Pumpkin Pie filling which is already seasoned. Omit the pumpkin pie spice and vanilla if you do that. Mr Breakfast would like to thank DHume101 for this recipe. Recipe number 2957. Submitted 11/22/2010.