Pumpkin Pancakes
Full nutritional information and variations can be found at Betty Crocker Recipes. For a Halloween twist, use pumpkin shaped cookie cutters.
Maple-Pecan Syrup
1 cup maple-flavored syrup
1 tablespoon butter or margarine
1/4 cup chopped pecans
Pancakes
2 1/3 cups Original Bisquick® mix
1/3 cup canned pumpkin (not pumpkin pie mix)
1 1/4 cups milk
1/4 cup vegetable oil
2 tablespoons sugar
1 teaspoon pumpkin pie spice
2 eggs
In 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly.
Remove from heat; stir in pecans.
Heat griddle or skillet over medium heat or to 375°F.
Grease griddle with vegetable oil if necessary.
In medium bowl, stir all pancake ingredients until well blended.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
Cook until edges are dry. Turn; cook other sides until golden brown.
Serve with syrup.
