Ingredients
-
-
1
-
5
-
-
1
-
2/3
-
1/3
-
1/2
-
1/8
-
-
-
-
-
-
Directions
Pumpkin Cinnamon Pancakes, 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!, These are great!, These are yummy! I did not use Ginger, substituted with Nutmeg and added a little extra cinnamon They were great Will make again
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Steps
|
1
Done
|
For Pecan Syrup: Combine the Maple Syrup and Pecans in a Small Microwave Safe Bowl. |
|
2
Done
|
Heat in Microwave Until Hot, About 25 Seconds. |
|
3
Done
|
Set the Pecan Syrup Aside and Keep Warm. |
|
4
Done
|
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
Done
|
Spray a Heavy Griddle With Nonstick Spray and Heat Over Medium Heat. |
|
6
Done
|
Spoon 2 Tbsp of Batter Onto Griddle to Form Each Pancake. |
|
7
Done
|
Cook For 2 Minutes or Until Bubbles Appear, Then Turn Pancakes Over and Cook 2 Minutes Longer. |
|
8
Done
|
Transfer Pancakes to Plate. |
|
9
Done
|
Top With Butter and Serve With Warm Pecan Syrup. |
