Pumpkin Cinnamon Pancakes

Total Time:
11 min
Prep:
5 min
Cook:
6 min

Yield:
Makes 2 servings

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

Prep 5 minutes Cook 6 minutes Makes 2 servings

For pecan syrup, in a small microwave-safe bowl, combine maple syrup and pecans. Microwave on high for about 25 seconds or until hot. Set syrup aside and keep warm.

For pancakes, in a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger just until blended (do not overmix; batter should be lumpy).

Spray a heavy griddle with nonstick spray; heat griddle over medium heat. Spoon 2 tablespoons of the batter onto griddle to form each pancake. Cook about 2 minutes or until bubbles appear. Turn pancakes over and cook 2 minutes longer. Transfer pancakes to plates. Top with butter and warm syrup.


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    This recipe is featured in:

    Thanksgiving Entertaining