- 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.
- 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.
This recipe is one of the 350 recipes featured in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes". Click here to purchase.