Total Time
Prep 10 mins
Cook 20 mins

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 Nutrition


  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.
Most Helpful

These are great!

Paris D January 16, 2011

These are yummy! I did not use Ginger, substituted with Nutmeg and added a little extra cinnamon. They were great. Will make again.

Jada29 December 13, 2009

I am a pumpkin lover, and these pancakes were heavenly and I could really taste the pumpkin! I made them for breakfast and the warm pecan syrup was just perfect for the sweetness. Thanks for sharing this wonderful recipe!:)

Ladymaeflower October 27, 2008