Pumpkin Cinnamon Pancakes
If you’re a pumpkin lover like me, I’ve got your number—six that is! This stack of six pancakes is every pumpkin fan’s dream. This idea came to me on a fall trip to New York. It was “pumpkin everything” at the Regency Hotel, and the pumpkin pancakes were the best I’d ever tasted—so here’s my Semi-Homemade® version for you to enjoy! I’d love to hear what you think.
If you’re a pumpkin lover like me, I’ve got your number—six that is! This stack of six pancakes is every pumpkin fan’s dream. This idea came to me on a fall trip to New York. It was “pumpkin everything” at the Regency Hotel, and the pumpkin pancakes were the best I’d ever tasted—so here’s my Semi-Homemade® version for you to enjoy! I’d love to hear what you think.
Ingredients
PECAN SYRUP
1 cup maple-flavored pancake syrup, Log Cabin Original Syrup®
5 tablespoons chopped pecans, toasted, Diamond®
PANCAKES
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
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.
Pancakes Preparation
In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not overmix; batter should be lumpy).
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.
