Pumpkin Pecan Pancakes
Recipe tags: baking mix, easy difficulty, breakfast, stovetop
|2 pkg||Southeastern Mills® Buttermilk Pancake Mix|
|2 Tbsp||finely chopped pecans (may substitute with walnuts)|
|3 Tbsp||firmly packed light brown sugar|
|1 Tbsp||pumpkin pie spice|
|¾ cup||100% pure canned pumpkin|
|2 cups||water (may substitute with apple cider)|
|pure maple syrup|
Preheat griddle to 375°F or until drops of water sizzle on griddle.
In a large bowl, combine Buttermilk Pancake Mixes, pecans, brown sugar and pumpkin spice; stir to combine.
Add pumpkin and water and stir until combined.
Pour batter onto lightly greased hot griddle. Turn when bubbles form on top of pancakes. Cook until each side is done.
Serve with warm maple syrup and garnish with coarsely chopped pecans.