Pumpkin Pancakes

2 cups biscuit/baking mix
2 tablespoons brown sugar
2 teaspoons ground cinnamon
2 eggs
1 can (12 ounces) evaporated milk
1/2 cup cooked or canned pumpkin
2 tablespoons vegetable oil
1 teaspoon vanilla extract
Maple syrup

In a bowl, combine the baking mix, brown sugar and cinnamon. In another bowl, combine the eggs, milk, pumpkin, oil and vanilla; stir into dry ingredients and mix well.

Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup. Makes 1 dozen.