Prep 15 mins
Cook 8 mins
This was on Food Network, Sandra Lee made it on her show Semi-Homemade. I thought this would be a good pancake for my DS because he loves pumpkin. He doesn't care for it, but he only likes cereal for breakfast. It states that it only serves two, but that will depend on how many you eat!
- 1 cup buttermilk pancake mix
- 1 cup cold water
- 1⁄3 cup canned pumpkin
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1 cup maple-flavored pancake syrup
- 5 tablespoons pecans, toasted and chopped
- In a medium bowl, whish 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 the 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.
- Pecan Syrup:.
- 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.
These were really good and easy to make! I dusted them with powdered sugar, and they were good even without any syrup. I did not have any pecans, so I used only maple syrup.
This recipe makes great tasting pancakes, & they are very tasty served as suggested! However, one might very well be able to entice a pumpkin lover into trying them by disguising them as a dessert, too! They could be made as 'dollar' size [silver, of course, for those who still remember what those things look like!] & top them off with a THICK sauce ~ Or, make them bigger, then fill them & fold them over! Just a thought! Anyway, I loved them as is, & will certainly make them again & again! Thanks for posting this recipe!