Pumpkin Cinnamon Pancakes
  • Servings: 2
  • 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, Land O’Lakes
  1. In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).
  2. Spray a heavy griddle with nonstick spray and heat griddle over medium heat.
  3. Spoon 2 tablespoons of batter onto griddle to form each pancake.
  4. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer.
  5. Transfer pancakes to plates.
  6. Top with butter and serve with warm pecan syrup