Pumpkin Cinnamon Pancakes - cooking recipe

Ingredients

Pecan Syrup
1 cup maple syrup
5 tablespoons pecans, chopped and toasted
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

Preparation

For pecan syrup: Combine the maple syrup and pecans in a small microwave safe bowl.
Heat in microwave until hot, about 25 seconds.
Set the pecan syrup aside and keep warm.
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).
Spray a heavy griddle with nonstick spray and heat over medium heat.
Spoon 2 Tbsp of 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 plate.
Top with butter and serve with warm pecan syrup.