Pumpkin Spiced Pancakes
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 769
- Total Fat
- 17
- Saturated Fat
- 4
- Carbohydrates
- 153
- Dietary Fiber
- 6
- Sugar
- 98
- Protein
- 8
- Cholesterol
- 11
- Sodium
- 864
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
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.