Pumpkin Pecan Pancakes

15 Min.
15 Min.
20
Ingredients
2
packages Southeastern Mills® Buttermilk Pancake Mix
2 packages Southeastern Mills® Buttermilk Pancake Mix
2
tablespoons finely chopped pecans (may substitute with walnuts)
2 tablespoons finely chopped pecans (may substitute with walnuts)
3
tablespoons firmly packed light brown sugar
3 tablespoons firmly packed light brown sugar
1
tablespoon pumpkin pie spice
1 tablespoon pumpkin pie spice
¾
cup 100% pure canned pumpkin
¾ cup 100% pure canned pumpkin
2
cups water (may substitute with apple cider)
2 cups water (may substitute with apple cider)
pure maple syrup
pure maple syrup
Directions
  1. Preheat griddle to 375°F or until drops of water sizzle on griddle.
  2. In a large bowl, combine Buttermilk Pancake Mixes, pecans, brown sugar and pumpkin spice; stir to combine.
  3. Add pumpkin and water and stir until combined.
  4. Pour batter onto lightly greased hot griddle. Turn when bubbles form on top of pancakes. Cook until each side is done.
  5. Serve with warm maple syrup and garnish with coarsely chopped pecans.