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 woods1985
on January 13, 2013
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Wish I had read some of the reviews before I decided to try these. If you're craving pumpkin pancakes find a from scratch recipe. The consistency of these were terrible. Which makes sense if you think about it, the box mix isn't meant to have wet foods thrown into it and cook correctly.
I ended up throwing out the batter and pancakes. I've made other Sandra Lee recipes and thought they were great shortcuts. This was just gross. Browned on the outside, slimy consistency inside...
After the first batch, I then tried cooking a second batch longer than the recipe states and nothing about the inside consistency changed.
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!
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