Pumpkin Cinnamon Pancakes

Pumpkin Cinnamon Pancakes
Sandra Lee is in the kitchen making a pancakes with a delicious twist.

Ingredients for Syrup

  • 1 cup maple-flavor pancake syrup, Log Cabin Original Syrup®
  • 5 tablespoons chopped pecans, toasted, Diamond®

Ingredients for Pancakes

  • 1 cup buttermilk pancake mix, Aunt Jemima®
  • 2/3 cup cold water
  • 1/3 cup canned pumpkin, Libby’s®
  • 1/2 teaspoon ground cinnamon, McCormick®
  • 1/8 teaspoon ground ginger, McCormick®
  • Nonstick vegetable cooking spray, Pam®
  • Butter


1. For pecan syrup, in a small microwave-safe bowl, combine maple syrup and pecans. Microwave on high for about 25 seconds or until hot.

2.Set syrup aside and keep warm.

3.For pancakes, in a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger just until blended (do not overmix; batter should be lumpy).

4. Spray a heavy griddle with nonstick spray; heat griddle over medium heat. Spoon 2 tablespoons of the batter onto griddle to form each pancake. Cook about 2 minutes or until bubbles appear.

5.Turn pancakes over and cook 2 minutes longer. Transfer pancakes to plates.

6.Top with butter and warm syrup.

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