Ingredients

• 1 cup maple-flavored pancake syrup
• 5 tablespoons pecans, toasted and chopped
• 1 cup buttermilk pancake mix
• 1 cup cold water
• 1/3 cup canned pumpkin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Nonstick vegetable cooking spray
• Butter, room temperature

Instructions

1. Pecan Syrup Preparation:
2. Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm.
3. Pancake Preparation:
4. In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).
5. Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.