Pumpkin Cinnamon Pancakes Recipe8:45 AM
Sandra Lee posted this recipe for pumpkin pancakes after a recent vacation where the hotel served "pumpkin everything." As a result, she created her Semi-Homemade® version of the pancakes the hotel served. These pancakes could be served at a brunch or during an event in the fall.
Pumpkin Cinnamon Pancakes with Pecan Maple Syrup
Makes: 2 servings
Start to Finish: 11 minutes
Cook: 6 minutes
•1 cup maple-flavored pancake syrup, Log Cabin Original Syrup®
•5 tablespoons chopped pecans, toasted, Diamond®
•1 cup buttermilk pancake mix, Aunt Jemima®
•2/3 cup cold water
•1/3 cup canned pumpkin, Libby’s®
•1/2 teaspoon ground cinnamon, McCormick®
•1/8 teaspoon ground ginger, McCormick®
•Nonstick vegetable cooking spray, PAM® Butter, room temperature
Directions -Pecan Syrup Preparation
1.Combine maple syrup and pecans in a small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm.
1.In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not overmix; batter should be lumpy).
2.Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook 2 minutes longer. Transfer pancakes to plates. Top with butter and warm pecan syrup.
Happy Planning & God Bless!