Time: 11 min.
Complexity: easily
Servings: 2

A step-by-step recipe for making pumpkin pancakes with pecan syrup.

Ingredients:

Syrup

• 1 tbsp. maple syrup
• 5 tablespoons chopped toasted pecans

Pancakes

• 1 cup pancake flour mix See the recipe here
• 2/3 cup cold water
• 1/3 cup pumpkin puree
• 1/2 tsp ground cinnamon
• 1/8 tsp ground ginger
• Cooking spray with vegetable oil
• Butter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

maple syrup, pecans, pumpkin puree, cinnamon, ground ginger, premium flour, eggs, kefir

We recommend

Preparation:

Step 1
• Make pecan syrup: Combine the maple syrup and pecans in a small microwave-safe bowl. Microwave on high for about 25 seconds. Set the pecan syrup aside and keep it hot.
Step 2
• Prepare pancakes: In a medium bowl, combine the pancake mix, water, pumpkin puree, cinnamon, and ginger (do not overmix or the mixture should not be smooth).
Step 3
• Spray a skillet with vegetable oil and heat to medium. Drop 2 tablespoons of batter into the pan. Cook for 2 minutes or until bubbly, then flip the pancakes and continue cooking for another 2 minutes. Transfer the pancakes to plates. Top each pancake with a pat of butter and drizzle with warm pecan syrup.

Votes: 2