Candied Ginger Pumpkin Pancakes Recipe

Name: Candied Ginger Pumpkin Pancakes
Prep time: 30 min
Total time: 30 min
Yield: 16 servings
Ingredients: 2 cups Original Bisquick™ mix; 2 teaspoons pumpkin pie spice; 1 1/2 cups buttermilk; 1 cup canned pumpkin (not pumpkin pie mix); 2 eggs; 1/4 cup toasted pecan halves, finely chopped; 1 tablespoon finely chopped crystallized ginger; Pecan halves, if desired; Butter, if desired; Maple-flavoured syrup, if desired

Ingredients

2 cups Original Bisquick™ mix
2 teaspoons pumpkin pie spice
1 1/2 cups buttermilk
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/4 cup toasted pecan halves, finely chopped
1 tablespoon finely chopped crystallized ginger
Pecan halves, if desired
Butter, if desired
Maple-flavoured syrup, if desired

	PREP TIME 30m	TOTAL TIME 30m
YIELD 16 servings

Instructions

In large bowl, stir Bisquick™ mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended.
Stir in chopped pecans and ginger.
Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
For each pancake, pour 1/4 cup of batter onto hot griddle.
Cook until edges are dry. Turn; cook other sides until golden brown.
Serve topped with remaining ingredients.