Start with our recipe for Basic Buttermilk Pancakes, then add sweet, vitamin-rich pumpkin and crunchy pecans for a decadent breakfast treat.
Level: Easy
Yield: 3/4 cup
Ingredients

    2 tsp. pumpkin-pie spice
    ½ tsp. pumpkin purée
    Basic Buttermilk Pancakes mixture
    1 c. pecans
    2 tbsp. unsalted butter
    ½ c. pecans
    ½ c. honey

Directions

    Add 2 teaspoon pumpkin-pie spice to the flour mixture and 1/2 cup pumpkin purée to the buttermilk mixture. Stir 1 cup toasted, coarsely chopped pecans into batter.
    Heat a griddle or a large,  heat. Lightly oil griddle. Spoon batter for each pancake onto griddle; cook about 3 minutes or until air bubbles form on top and underside is golden brown. Flip pancakes; cook about 2 minutes more, until golden brown on bottom. Transfer to warm oven; cook remainder of batter.
    Serve with pecan honey butter: In a small skillet, melt unsalted butter. Add remaining 1/2 cup pecans; cook over medium-low heat, stirring, 4 to 5 minutes or until toasted.
    Stir in honey, stirring until honey is runny. Serve warm.