Pumpkin Cinnamon Pancakes

Name: Pumpkin Cinnamon Pancakes
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H11M0.000S
Yield: Makes 2 servings
Ingredients: 1 cup maple-flavor pancake syrup, Log Cabin Original Syrup(R); 5 tablespoons chopped pecans, toasted, Diamond(R); 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

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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

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Watch how to make this recipe.

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.