Here is an easy breakfast recipe perfect for fall!
Pumpkin Cinnamon Pancakes
1 cup buttermilk pancake mix
2/3 cup cold water
1/3 cup canned pumpkin
1/2 tsp cinnamon
1/8 tsp ginger
Pecan Maple Syrup:
5 Tbsp chopped pecans
maple syrup
Directions:
For the pecan maple syrup- Combine the maple syrup and pecans in a small microwave-safe bowl. Heat in the microwave on high until hot, about 25 seconds. Set aside and keep warm.
For the pancakes- In a medium bowl, whisk pancake mix, water, pumpkin, and spices until just blended (Do not over mix. The batter will still be lumpy.) Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon batter onto the griddle and cook until golden brown and flip. When fully cooked, transfer to a plate. Top with butter and serve warm with pecan syrup. Top with other optional toppings- bananas, whipped cream, powdered sugar, etc.