Pumpkin Pancakes with Maple Pecan Syrup

Pumpkin Pancakes with Maple Pecan Syrup

(Makes about 16 pancakes)
2 cups Bisquick baking mix
2 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 1/2 cups (12 oz can) undiluted evaporated milk
1 teaspoon ground allspice
1/2 cup canned pumpkin
2 tablespoons vegetable oil
2 eggs
1 teaspoon vanilla extract
In large mixing bowl, combine biscuit mix, sugar, cinnamon, and allspice. Add evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth. Pour 1/4 to 1/2 cup batter onto lightly greased pre-heated griddle. Cook until top surface is bubbly and edges are dry. Turn, cook until golden brown. Serve with warm maple syrup to which you have added toasted pecans.