Pumpkin Pancakes with Vanilla-Maple Syrup and Pecans

Recipe

Breakfast
Pumpkin Pancakes with Vanilla-Maple Syrup and Pecans

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Recipe Data

6
Servings
20min
Prep
35min
Total

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    Description

    Round out breakfast with a few lightly spiced chicken-apple sausages and you've got one of heck of a seasonal meal.

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    2 c.Hy-Vee complete pancake mix
    2 tbsp.packed Hy-Vee brown sugar
    ½ c.Hy-Vee pumpkin
    1 ½ tsp.pumpkin pie spice
    1(12 oz) can Hy-Vee evaporated milk
    1 ½ c.Hy-Vee light pancake and waffle syrup
    1vanilla bean
    ½ c.Hy-Vee pecan pieces

    Directions

    1. Heat a greased griddle or skillet over medium-high heat.
    2. Stir pancake mix, brown sugar, pumpkin, pie spice and evaporated milk until blended.
    3. Pour by 1/4 cupfuls onto hot griddle. Cook until edges are dry; turn and cook until golden.
    4. Meanwhile, pour syrup into a small saucepan. Split the vanilla bean lengthwise with a sharp knife. Scrape seeds from vanilla bean; add seeds to syrup and heat over medium heat.
    5. Serve pancakes with pecan pieces and warm syrup.

    Nutrition facts

    Servings

    440 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 25mg
    • Sodium: 710mg
    • Total Carbohydrates: 72g
    • Protein: 10g

    Daily Values

    0%
    Vitamin A 60%
    0%
    Vitamin C 0%
    0%
    Iron 10%
    0%
    Calcium 30%