- 1 cup maple-flavored pancake syrup
- 5 tablespoons pecans, toasted and chopped
- 1 cup buttermilk pancake mix
- 1 cup cold water
- 1/3 cup canned pumpkin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Nonstick vegetable cooking spray
- Butter, room temperature
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.
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.