Pumpkin Pecan Pancakes

Just in time for fall — here’s how to turn baking mix into pumpkin pancakes! Quick, easy and full of the tastes of fall!

Pumpkin Pecan Pancakes       Makes 8

2 cups Homemade Baking Mix (or commercial mix such as Bisquick®)

1/2 cup pumpkin puree (plain, not pumpkin pie mix that contains sugar & spices)

1/2 to 3/4 cup milk

1 egg

3 tablespoons granulated sugar

1 teaspoon pumpkin pie spice

About 1/4 cup chopped pecans

1. In a medium/large bowl, mix all the ingredients until just blended (batter should have lumps).
   
2. Spray heavy griddle or skillet with nonstick spray and heat griddle over medium heat. Scoop batter (about 1/4 cup portions) onto griddle to form each pancake. 
   
3. Cook until edges are drying and bubbles form, turn and cook a few minutes longer—press centers to make sure dough is set. 
   
4. Serve with butter and maple syrup.

Recipe without photos . . .

Pumpkin Pecan Pancakes       Makes 8

2 cups Homemade Baking Mix (or commercial mix such as Bisquick®)

1/2 cup pumpkin puree (plain, not pumpkin pie mix that contains sugar & spices)

1/2 to 3/4 cup milk

1 egg

3 tablespoons granulated sugar

1 teaspoon pumpkin pie spice

About 1/4 cup chopped pecans

1. In a medium/large bowl, mix all the ingredients until just blended (batter should have lumps).
2. Spray heavy griddle or skillet with nonstick spray and heat griddle over medium heat. Scoop batter (about 1/4 cup portions) onto griddle to form each pancake. 
3. Cook until edges are drying and bubbles form, turn and cook a few minutes longer—press centers to make sure dough is set. 
4. Serve with butter and maple syrup.