Pumpkin-Pecan Pancakes

November is pumpkin month so it seemed appropriate to have pumpkin pancakes for breakfast this morning. I used our homemade mix, added a little pumpkin and spice and a few chopped pecans. We served them with butter and maple syrup and they were delicious!

Hmmm – there’s still pumpkin left so guess we’ll have pumpkin pancakes at least one more time.

Pumpkin-Pecan Pancakes     Makes about 7 pancakes

1 cup homemade baking mix, or use a commercial pancake mix

¾ cup cold water

1/3 cup canned pumpkin ­— plain without added sugar or spices (extra pumpkin can be frozen for later use if you are not going to use it right away

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

1 tablespoon brown sugar

1/3 cup chopped pecans

Nonstick vegetable cooking spray

Butter & maple syrup

1.     In a medium bowl, whisk pancake mix, water, pumpkin, spices, brown sugar and chopped pecans until just blended (do not over mix; mixture should be lumpy).

This is a relatively thick pancake batter.

2.     Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Pour ¼ cup of batter onto hot griddle to form each pancake.

3.     Cook for about 2 minutes or until bubbles appear, then turn pancakes over and cook for about 2 minutes longer.

Bubbles have formed and the pancakes are ready to turn.

They need to cook for a few more minutes after they've been flipped.

4.     Serve with butter and maple syrup. (Bacon and eggs are good with them, too.) 

(Barry waits patiently while I take a photo!)

Recipe without photos . . .

Pumpkin-Pecan Pancakes     Makes about 7 pancakes

1 cup homemade pancake mix, or use a commercial mix

¾ cup cold water

1/3 cup canned pumpkin ­— plain without added sugar or spices (extra pumpkin can be frozen for later use if you are not going to use it right away

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

1 tablespoon brown sugar

1/3 cup chopped pecans

Nonstick vegetable cooking spray

Butter & maple syrup

1.     In a medium bowl, whisk pancake mix, water, pumpkin, spices, brown sugar and chopped pecans until just blended (do not over mix; mixture should be lumpy).

2.     Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Pour ¼ cup of batter onto hot griddle to form each pancake.

3.     Cook for about 2 minutes or until bubbles appear, then turn pancakes over and cook for about 2 minutes longer.

4.     Serve with butter and maple syrup.