Photo: Pumpkin Spiced Pancakes Recipe
Ingredients
Pecan Syrup:
- 1 cup maple-flavored pancake syrup
- 5 tablespoons pecans, toasted and chopped
Pancakes:
- 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
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.
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By pamdevone
El Paso, Texas
on November 30, 2011
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They were very good, thanks Sandra.
By Designed2Change
The Colony, TX
on April 13, 2011
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Easy and very yummy!
By SarahRL31181
Warwick, RI
on October 16, 2010
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It should be more clear on what type of buttermilk pancake mix we should be using here. It should also be more clear as to if we are supposed to follow the instructions on the box of mix and then add these remaining ingredients or not. We tried it both ways and we used a whole wheat buttermilk pancake mix. When we just used the dry powder and the water it left a really funky after-taste. When we followed the recipe on the box and then just added the puree and the spices, leaving out the water it tasted better. The syrup was fantastic though, major points for the syrup, simple and yummy!
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