Pumpkin Cookie Dough Pancakes Recipe

Ingredients

1

                        package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)

2

eggs

1

cup canned pumpkin (not pumpkin pie mix)

1/4

cup buttermilk

Banana slices and whipped cream

Preparation

Let 1 package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies stand at room temperature 15 minutes to soften slightly.

In large bowl, beat 2 eggs with electric mixer on medium speed 4 minutes. Gradually add softened cookie dough, beating until mixture is smooth. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.) Add 1 cup canned pumpkin (not pumpkin pie mix) and 1/4 cup buttermilk; beat 20 seconds.

Heat griddle over low heat. Spray griddle with cooking spray. Pour 1/3 cup batter onto warm griddle. Cook pancakes 1 1/2 minutes each side. Serve warm with banana slices and whipped cream.