Recipe: Spiced Pumpkin Pancakes
These pancakes are for the kind of morning where you can spend a few extra moments indulging.
Spiced Pumpkin Pancakes
1 cup whole-wheat 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
1 cup maple syrup
5 Tablespoons pumpkin seeds, toasted
Preheat oven 350°, place pumpkin seeds in a single layer on a baking sheet lined with parchment paper.
Bake 3-5 minutes, until fragrant and seeds start to have color.
Remove seeds from oven, and combine maple syrup and pumpkin seeds in small microwave-safe bowl.
Heat in microwave on high until hot, about 25 seconds.
Set syrup aside and keep warm.
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 syrup.