Peter Pumpkin Pancakes

2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
½ teaspoon pumpkin pie spice
1 ½ cups fat-free milk
1 cup canned pumpkin
½ cup refrigerated egg product
2 tablespoons cooking oil

In medium bowl combine flour, brown sugar, baking powder, salt, and pumpkin spice.

In another bowl, combine milk, pumpkin, egg product and oil. Add the milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

Lightly coat griddle or skillet with cooking spray. Heat over medium heat. For each pancake, pour about ¼ cup batter onto skillet. Cook over medium heat about 2 minutes for each side or until golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm with syrup, if desired.