Recipe

A A A

• 1 cup maple syrup
• 5 tbsp pecans, chopped and toasted
• 1 cup buttermilk pancake mix
• 2/3 cup cold water
• 1/3 cup canned pumpkin
• 1/2 tsp ground cinnamon
• 1/8 tsp ground ginger

• 1 For pecan syrup: Combine the maple syrup and pecans in a small microwave safe bowl.
• 2 Heat in microwave until hot, about 25 seconds.
• 3 Set the pecan syrup aside and keep warm.
• 4 For pancakes: Whisk pancake mix, water, pumpkin, cinnamon and ginger in a medium bowl until just blended (do not overmix, the mixture should be lumpy).
• 5 Spray a heavy griddle with nonstick spray and heat over medium heat.
• 6 Spoon 2 Tbsp of batter onto griddle to form each pancake.
• 7 Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook 2 minutes longer.
• 8 Transfer pancakes to plate.
• 9 Top with butter and serve with warm pecan syrup.