Pumpkin Cinnamon Pancakes

• Pecan Syrup
• 1 cup maple syrup
• 5 tablespoons pecans, chopped and toasted
• Pancakes
• 1 cup buttermilk pancake mix
• 2/3 cup cold water
• 1/3 cup canned pumpkin
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger

1. For pecan syrup: Combine the maple syrup and pecans in a small microwave safe bowl.
2. Heat in microwave until hot, about 25 seconds.
3. Set the pecan syrup aside and keep warm.
4. For pancakes: Whisk pancake mix, water, pumpkin, cinnamon and ginger in a medium bowl until just blended (do not overmix, the mixture should be lumpy).
5. Spray a heavy griddle with nonstick spray and heat over medium heat.
6. Spoon 2 Tbsp of batter onto griddle to form each pancake.
7. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook 2 minutes longer.
8. Transfer pancakes to plate.
9. Top with butter and serve with warm pecan syrup.

syrup, maple syrup, pecans, buttermilk pancake mix, cold water, pumpkin, ground cinnamon, ground ginger

Taken from www.food.com/recipe/pumpkin-cinnamon-pancakes-72380 (may not work)