Spicy Pumpkin Pancakes

Christmas is my favorite holiday but fall is my favorite season.  I love everything about fall...the leaves changing, the amber lightening, the crisp air, and pumpkin spice. Everywhere I look...pumpkin spice coffee, pumpkin spice donuts, pumpkin spice ice cream, pumpkin spice (fill in the blank).  So on this beautiful autumn morning it was time to make the following recipe.  I also love Betty Crocker!  She makes it so easy!

Ingredients

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 

1 1/4 cups milk

1/4 cup canola oil

2 tablespoons sugar

3 teaspoon pumpkin pie spice

2 eggs 

 

Directions

In 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans.
  

Heat griddle 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.

Note: What to do with the left over pumpkin. Ask my husband and he will say "pumpkin pie". I divide the leftover pumpkin by 1/3 cups and freeze so I'm ready the next time when the day calls for pumpkin spice pancakes!