Easy Pumpkin Pie Pancakes

• FOR THE CANDIED PECANS:
• 4 Tablespoons Butter (salted)
• 2 cups Pecan Halves
• 4 Tablespoons Brown Sugar
• FOR THE PANCAKES:
• 1 cup Krusteaz Buttermilk Pancake Mix
• 1/3 cups Water
• 1/8 teaspoons Pumpkin Pie Spice
• 1/3 cups Canned Pumpkin Puree

1. 1. For the pecans: Melt butter in a small saucepan over medium-high heat. Add pecans and toss to coat.
2. 2. Add sugar into the pan and stir until pecans are caramelized, about one to two minutes. Remove from heat and spread onto a sheet of wax paper to cool. Set aside.
3. 3. For the pancakes: Heat a large non-stick griddle on medium-high heat with no butter or oil.
4. 4. Combine all of the pancake ingredients in a medium bowl and stir until mixed.
5. 5. Use a 1/3 cup scoop to pour batter onto the heated griddle, fitting as many onto the griddle as you can without crowding it. Do not use butter or oil on the griddle. The key to a perfectly even pancake is to pour the batter directly onto the non-stick griddle. When batter starts to bubble on one side flip your pancakes and cook for approximately one more minute.
6. 6. Remove from the griddle and serve warm with syrup and candied pecans.

candied pecans, butter, pecan halves, brown sugar, water, pie spice

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/easy-pumpkin-pie-pancakes/ (may not work)