Holiday tip: take the warm spices of your favorite holiday cookie and add them to your fluffy morning pancakes! 🥞 Get the full recipe in our bio. . . . INGREDIENTS • 1 egg • 1 cup all-purpose baking mix, such as Bisquick® • 1/3 cup milk • 1/4 cup packed brown sugar • 2 tablespoons oil • 1 tablespoon molasses • 1 tablespoon McCormick® Gingerbread Spice • 2 teaspoons McCormick® Pure Vanilla Extract INSTRUCTIONS • Lightly beat egg in medium bowl. Add remaining ingredients; mix until well blended. Set aside. • Spray the inside of a 4-inch gingerbread man cookie cutter with no stick cooking spray. Place on preheated lightly greased griddle or skillet. Pour a scant 1/4 cup of batter into the cookie cutter. Cook 1 to 2 minutes or until bubbles begin to form on top of the pancake. Carefully remove the cookie cutter with tongs. Flip pancake. Cook 1 to 2 minutes longer or until golden brown. Remove from skillet; keep warm. Repeat with remaining batter.