Recipe: Pumpkin Spiced Pancakes with Pecan Sauce (using pancake mix)

PUMPKIN SPICED PANCAKES

FOR THE PECAN SYRUP:
1 cup maple-flavored pancake syrup
5 tablespoons pecans, toasted and chopped

FOR THE PANCAKES:
1 cup buttermilk pancake mix
1 cup cold water
1/3 cup canned pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Butter, room temperature (for serving)

TO MAKE THE PECAN SYRUP:
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.

TO MAKE THE PANCAKES:
In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).

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.

Adapted from source: TV Food Network, Semi-Homemade Cooking with Sandra Lee