Pumpkin Puff Pancakes


2 eggs
1 cup milk
1/2 cup cooked pumpkin
1 3/4 cups Bisquick baking mix
2 tbsp. sugar
1/2 tsp. each cinnamon, nutmeg, and ginger
1/4 cup salad oil

In small mixer bowl, beat eggs on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients. Pour batter by tablespoonfuls onto medium-hot ungreased griddle. Bake until puffed and bubbles begin to break. Turn; bake other side until golden brown.

About 5 dozen 2" pancakes