Follow these steps for perfect results
Maple Syrup
Butter
Pecans
chopped
Bisquick
Canned Pumpkin
Milk
Sugar
Ground Cinnamon
Ground Nutmeg
Ground Ginger
Eggs
Prepare maple pecan syrup: Heat maple syrup and butter in a saucepan until butter is melted.
Remove syrup from heat and stir in chopped pecans.
Keep syrup warm.
Prepare pancake batter: In a large bowl, stir together Bisquick, canned pumpkin, milk, sugar, cinnamon, nutmeg, ginger, and eggs until well blended.
Heat a lightly greased griddle or frying pan over medium heat.
Pour batter by slightly less than 1/4 cupfuls onto the hot griddle.
Cook until edges are dry and bubbles form on the surface.
Turn pancakes and cook until golden brown on the other side.
Serve pancakes immediately with warm maple pecan syrup.
Expert advice for the best results
Add chocolate chips to the batter for extra sweetness.
Top with whipped cream or a dusting of powdered sugar.
Use pumpkin pie spice instead of individual spices for convenience.
Everything you need to know before you start
5 minutes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Stack pancakes on a plate and drizzle with maple pecan syrup. Garnish with extra pecans.
Serve with fresh fruit and whipped cream.
Pair with a side of bacon or sausage.
Balances the sweetness of the pancakes.
Complements the pumpkin spice flavor.
Discover the story behind this recipe
Popular fall breakfast dish
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