Pumpkin Pancakes

PECAN SYRUP:

• 1 cup maple syrup
• 5 Tbsp. chopped and toasted pecans

Combine maple syrup and pecans in a small saucepan and heat until warm. Set aside, keeping warm.PANCAKES:

• 1 cup buttermilk pancake mix
• 1 cup cold water
• 1/3 cup canned pumpkin puree
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• Canola or vegetable oil
• Butter, room temperature

In a medium bowl, whisk together the pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture may be slightly lumpy). Drizzle hot griddle with oil and spoon 2 tablespoons batter per pancake onto hot griddle. Cook for about 2 minutes, or until bubbles appear, then turn pancakes over and cook for an additional 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup. Serves 2This recipe is one of the 350 recipes featured in our cookbook “Rocky Mountain Lodge & Cabins Favorite Recipes”. Click here to purchase.