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Pumpkin Cinnamon Pancakes




Source of Recipe


Sandra Lee Semi-Homemade Cooking


Recipe Link: HAVEN'T TRIED THESE YET

List of Ingredients




Pecan Syrup:
1 cup maple flavored pancake syrup, Log Cabin Original Syrup®
5 tablespoons pecans, toasted and chopped, Diamond®

Pancakes:
1 cup buttermilk pancake mix, Aunt Jemima®
2/3 cup cold water
1/3 cup canned pumpkin, Libby’s®
1/2 teaspoon ground cinnamon, McCormick®
1/8 teaspoon ground ginger, McCormick®
Nonstick vegetable cooking spray, PAM®

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 overmix; 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.