Ingredients and Shopping List

     
  • 2 (6-ounce) packages Southeastern Mills® Buttermilk Pancake Mix
  • 2 tablespoons finely chopped pecans (may substitute with walnuts)         
  • 3 tablespoons firmly packed light brown sugar         
  • 1 tablespoon pumpkin pie spice         
  • ¾ cup 100% pure canned pumpkin         
  • 2 cups water (may substitute with apple cider)         
  • pure maple syrup   

Directions

1. Preheat griddle to 375°F or until drops of water sizzle on griddle.
2. In a large bowl, combine Buttermilk Pancake Mixes, pecans, brown sugar and pumpkin spice; stir to combine.
3. Add pumpkin and water and stir until combined.
4. Pour batter onto lightly greased hot griddle. Turn when bubbles form on top of pancakes. Cook until each side is done.
5. Serve with warm maple syrup and garnish with coarsely chopped pecans.   

Serving Suggestions

Serve with warm pure maple syrup and a cup of dark roasted coffee.

Trend Information

What do you have a taste for?: Desserts
Entrees

Pumpkin Pecan Pancakes

Print Recipe
Back to Showcase