Pumpkin Pecan Pancakes
This is the ultimate taste of fall – pumpkin and pecan pancakes with warm syrup. Adding the pecans once the pancakes are on the griddle makes a pretty pancake. Griffin’s Syrup has a sweet maple flavor and thickness that’s perfect for these pancakes.
Ingredients
- 2 packages Shawnee Mills Buttermilk Pancake and Waffle Mix
- 1/2 cup Southern Roots Sisters Maple Pecan Butter
- 1 1/2 cup Hiland Milk
- 1 tablespoon vegetable oil
- 3 Hansen’s Eggs
- 2 teaspoons pumpkin pie spice
- 1 1/2 cup Miller Pecan Co. chopped pecans
- Griffins Original Waffle Syrup
- Hiland Butter
- Heat griddle or skillet over medium heat or to 350 degrees. Grease griddle with vegetable oil if necessary. In a medium bowl, stir pancake mix, maple-pecan butter, milk, vegetable oil, eggs and pumpkin pie spice until well blended.
- For each pancake, pour slightly less than 1⁄4 cup batter onto the hot griddle. Sprinkle pecans liberally onto each pancake. Cook until edges are dry, flip and serve with Hiland butter and Griffin’s syrup.