Spicy Pumpkin Pancakes

Pancakes make breakfast fun! Enjoy a fun fall breakfast with pancakes flavored with a touch of pumpkin and a hint of spice.

Yield

6 servings

Maple Pecan Syrup Ingredients

1 cup maple-flavored syrup
1 tablespoon butter or margarine
1/4 cup chopped pecans

Pancake Ingredients

2 1/3 cups Original Bisquick® baking mix
1/3 cup canned pumpkin (not pumpkin pie mix)
1 1/4 cups milk
1/4 cup vegetable oil
2 tablespoons granulated (white) sugar
1 teaspoon pumpkin pie spice
2 eggs

Directions

In 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans.

Heat griddle or skillet over medium heat or to 375°F (191°C). Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.

Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

Estimated Time

Preparation/Total Time: 15 minutes

Additional Information

If you don't have pumpkin pie spice, you can use 1/2 teaspoon ground cinnamon and 1/4 teaspoon each of ground nutmeg and ground ginger instead.

Serve with hot apple cider and a small platter of sliced pears and Cheddar cheese.

Add flavor and texture to these seasonal pancakes by stirring about 1/2 cup of chopped pecans or walnuts into the batter.

Nutritional Information

Amount per serving: Calories 570 (Calories from Fat 220), Total Fat 24 g (Saturated Fat 6 g, Trans Fat 1 1/2 g), Cholesterol 80 mg; Sodium 660 mg; Total Carbohydrate 79 g (Dietary Fiber 2 g, Sugars 31 g), Protein 8 g; Exchanges: 3 Starch; 2 Other Carbohydrate; 4 1/2 Fat; Carbohydrate Choices: 5

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