Pumpkin Cinnamon Pancakes
- Yield: Makes 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 776
- Total Fat
- 17
- Saturated Fat
- 4
- Carbohydrates
- 153
- Dietary Fiber
- 6
- Sugar
- 99
- Protein
- 8
- Cholesterol
- 10
- Sodium
- 862
- Total: 11 min
- Prep: 5 min
- Cook: 6 min
Ingredients
Syrup:
1 cup maple-flavor pancake syrup, Log Cabin Original Syrup(R)
5 tablespoons chopped pecans, toasted, Diamond(R)
Pancakes:
1 cup buttermilk pancake mix, Aunt Jemima(R)
2/3 cup cold water
1/3 cup canned pumpkin, Libby's(R)
1/2 teaspoon ground cinnamon, McCormick(R)
1/8 teaspoon ground ginger, McCormick(R)
Nonstick vegetable cooking spray, Pam(R)
Butter
Directions
- Pecan Syrup Preparation: Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm.
- Pancake Preparation: In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).
- Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.