Bisquick Pumpkin Spiced Pancakes With Maple Pecan Syrup

• 1 cup maple syrup
• 1 tablespoon butter
• 14 cup pecans, chopped
• 2 13 cups Bisquick
• 13 cup canned pumpkin (not pumpkin pie mix)
• 1 14 cups milk
• 14 cup vegetable oil
• 2 tablespoons sugar
• 1 teaspoon pumpkin pie spice
• 2 eggs

1. 1 For Syrup: In 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly.
2. Remove from heat; stir in pecans.
3. 2 Pumpkin Pancakes: Heat griddle or skillet over medium heat or to 375F Grease griddle with vegetable oil if necessary.
4. In medium bowl, stir all pancake ingredients until well blended.
5. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
6. 3 Cook until edges are dry.
7. Turn; cook other sides until golden brown.
8. Serve with syrup.

maple syrup, butter, pecans, bisquick, pumpkin, milk, vegetable oil, sugar, pumpkin pie spice, eggs

Taken from www.food.com/recipe/bisquick-pumpkin-spiced-pancakes-with-maple-pecan-syrup-466966 (may not work)