Pumpkin Cinnamon Pancakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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An easy and very tasty treat for breakfast. The results taste like you put a lot more effort into it than the recipe requires. Prep and servings are guesses, by the way. I know it makes enough for my husband and myself, with a few pancakes left over. Enjoy! Ingredients:
1 cup maple syrup |
5 tablespoons pecans, chopped and toasted |
1 cup buttermilk pancake mix |
2/3 cup cold water |
1/3 cup canned pumpkin |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground ginger |
Directions:
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.
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