Fall is almost upon us so it is time to start thinking pumpkin. And what better way to start than with these Pumpkin Cinnamon Pancakes for breakfast.
Pumpkin Cinnamon Pancakes
Fall is almost upon us so it is time to start thinking pumpkin. And what better way to start than with these Pumpkin Cinnamon Pancakes for breakfast.
Ingredients
- 1 cup maple syrup
- chopped pecans
- cranberries
Pancakes:
- 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
- Nonstick vegetable cooking spray
- Butter
Instructions
For pecan syrup
- In a small microwave-safe bowl, combine maple syrup and pecans. Microwave on high for about 25 seconds or until hot. Set syrup aside and keep warm.
For pancakes
- In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger just until blended (do not overmix; batter should be lumpy).
- Spray a heavy griddle with nonstick spray; heat griddle over medium heat. Spoon 2 tablespoons of the batter onto griddle to form each pancake. Cook about 2 minutes or until bubbles appear. Turn pancakes over and cook 2 minutes longer. Transfer pancakes to plates. Top with butter and warm syrup.
