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Pumpkin Cinnamon Pancakes

  • Total: 11 min
  • Prep: 5 min
  • Cook: 6 min
  • Yield: Makes 2 servings
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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

  1. 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.
  2. 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).
  3. 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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