Pumpkin Pecan Pancakes

Natalie Mikles with Made In Oklahoma has a tasty recipe for pumpkin pecan pancakes.

Ingredients:

2 packages Shawnee Mills buttermilk pancake and waffle mix

1/2 cup Gina's Gourmet Pumpkin Spread

1 1/2 cups Hiland milk

1 tablespoon vegetable oil

3 eggs

2 teaspoons pumpkin pie spice

1 ½ cups Miller Pecan Co. chopped pecans

Griffin’s Original Waffle Syrup

Hiland Sweet Butter

Instructions:

1. 1. Heat griddle or skillet over medium heat or to 350 degrees. Grease griddle with vegetable oil if necessary. In a medium bowl, stir pancake mix, pumpkin spread, milk, vegetable oil, eggs and pumpkin pie spice until well blended.
2. For each pancake, pour slightly less than ¼ cup batter onto the hot griddle. Sprinkle pecans liberally onto each pancake, Cook until edges are dry, flip and serve with Hiland butter and Griffin’s syrup.

Note: These pancakes are great when served with crispy Bar-S bacon.