Step 1

Heat a large pan or griddle to medium heat or 350 degrees Fahrenheit.

Step 2

In a large bowl, whisk the dry ingredients: bisquick, brown sugar, baking powder, pumpkin pie spice and ground ginger together.

Step 3

In a separate bowl, whisk the wet ingredients: canned pumpkin, milk, molasses, eggs, lemon juice and vanilla extract together.

Step 4

Make a well in the dry ingredient bowl and add the wet ingredients into it. Mix together - careful to not overmix.

Step 5

Ladle 1/4 cup of pancake batter on the heated and buttered/oiled pan or griddle.

Step 6

Allow the pancakes to cook and bubble. Flip when the batter has bubbled and the edges look crisp. Your spatula should be able to handle the weight of the pancake. Flip and continue to cook on the other side.

Step 7

Serve with maple syrup and butter and any other favorite toppings.