Pumpkin Pecan Pancakes

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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.

  • Author: Krush Digital
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Ingredients

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  1. 2 packages Shawnee Mills Buttermilk Pancake and Waffle Mix
  2. 1/2 cup Southern Roots Sisters Maple Pecan Butter
  3. 1 1/2 cup Hiland Milk
  4. 1 tablespoon vegetable oil
  5. 3 Hansen’s Eggs
  6. 2 teaspoons pumpkin pie spice
  7. 1 1/2 cup Miller Pecan Co. chopped pecans
  8. Griffins Original Waffle Syrup
  9. Hiland Butter
  1. 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.
  2. 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.

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