Good Morning Pumpkin Pancakes

2 cups bisquick

1 1/2 cups(12 ounce can)  evaporated milk

1/2 cup Libby's solid pack pumpkin

2 eggs

2 tablespoons firmly packed light brown sugar

2 teaspoons ground cinnamon

1 teaspoon vanilla

Combine all ingredients in a medium bowl. Beat until smooth. ( I just use my whisk)   Pour 1/4 to 1/2 cup depending on size onto heated and lightly greased griddle.( I use stick margarine to lightly grease) When edges begin to dry and pancake begins to have little bubbles, flip. Sometimes I sprinkle them with any chopped pecans or walnuts before I flip them. Serve with warm syrup.

Buttered pecan syrup recipe

2 tablespoons unsalted butter ( reg. margarine would be ok, just omit salt)

1 cup chopped pecans

1 cup pure maple syrup

1/4 teaspoon salt

Melt butter over medium heat. Add pecans. Cook till fragrant about 3 minutes. Add syrup and salt (if using unsalted butter only)

Cook stirring constantly for 2-3 minutes until thickened