Pumpkin Cinnamon Pancakes

5.0(7)

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!

by jmelyn·published 2003-10-02

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Breakfast

Servings

8 serving(s)

Total time

30 min

prep 10 min

Calories / serving

231 kcal

Ingredients (7)

serves

1 cup maple syrupmaple-syrup
5 tablespoons pecans, chopped and toastedpecan
1 cup buttermilk pancake mixbuttermilk
2/3 cup cold waterwater
1/3 cup canned pumpkincanned-pumpkin
1/2 teaspoon ground cinnamoncinnamon
1/8 teaspoon ground gingerginger

Instructions (9 steps)

01For pecan syrup: Combine the maple syrup and pecans in a small microwave safe bowl.
02Heat in microwave until hot, about 25 seconds.
03Set the pecan syrup aside and keep warm.
04For pancakes: Whisk pancake mix, water, pumpkin, cinnamon and ginger in a medium bowl until just blended (do not overmix, the mixture should be lumpy).
05Spray a heavy griddle with nonstick spray and heat over medium heat.
06

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Rich recipe — supports nutrition-aware planning.