Pumpkin Cinnamon Pancakes

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 8 Reviews
Total Time:
11 min
Prep
5 min
Cook
6 min
Yield:
Makes 2 servings
Level:
--
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Directions

Prep 5 minutes Cook 6 minutes 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

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 8 reviews

  • on November 07, 2012

    Flag

    The pancakes came out great, but I had to make an adjustment because my pancake mix called for egg. I added the egg and eliminated the equivalent of the water. For my family of 6 I needed a triple batch (served alongside bacon, eggs, and fruit, and if I were to make them again I'd make 4 times the recipe so we'd have some leftovers.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 23, 2012

    Flag

    I just made these for my 3 year old Grandson who has been really picky in what he will eat. After reading the reviews, I added more spices: nutmeg and cloves, pumpkin, some milk, an egg. I made small 2-3 in. pancakes, they took longer to cook. My Grandson LOVED THEM, he ate 7 pancakes. For me they were OK, I will still tweak the recipe, so a score of 4 out of 5.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 17, 2012

    Flag

    Yummy taste. I used Hungry Jack Wheat Blend pancake mix, pumpkin pie spice, and 3/4 cup water. They didn't cook up big and fluffy, but they have a nice flavor.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Pumpkin Pie Spice Martini

Pumpkin Pie Spice Martini

By: Sandra Lee
Rated 3 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.